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Chocolate sauerkraut cake
Back in the 1940s, sauerkraut was used not only to replace coconut which was in short supply but also they give an appealing tang and moisture to the cake – similar to using sour cream in baking. The cake is topped with a decadent chocolate ganache.
YIELDS
5
TO
6
Ingredients
Cake
- 1 cup packet sauerkraut
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 cup milk, scalded and slightly cooled
Ganache
- 4oz semi-sweet chocolate, chopped
- 1/2 cup heavy/ whipping cream
Directions
Cake
- Preheat your oven to 350°F. Grease a 10-inch Bundt pan with butter then dust with flour.
- Drain, thoroughly rinse and then finely chop the sauerkraut, measuring out one packed cup. Set aside until needed.
- Cream together the butter and sugar until light and fluffy. Next beat in the eggs and vanilla until combined.
- In a separate bowl, combine the flour, cocoa powder, and baking soda, whisking well to mix. Fold in the creamed butter mixture, alternating with the cooled milk.
- Fold in the chopped sauerkraut until just combined.
- Turn into the prepared Bundt pan and bake for 45 to 50 minutes until a skewer comes out clean when tested. Cool in the pan for 10 minutes before tuning out onto a wire rack to cool completely.
Ganache
- Add the chopped chocolate to a heatproof bowl.
- Heat the heavy/ whipping cream until just below boiling – don’t let it boil though! Pour the scaled cream over the chopped chocolate pieces leave to sit for five minutes.
Assemble and Serve
- Gently stir the mixture to emulsify it until uniform and allow it to cool to a thickened/ pourable consistency.
- Pour over the fully cooled cake and allow to cool to serve. Enjoy!
