You may not think sauerkraut when contemplating a chocolate dessert but, yes, it’s a delicious combo. Trust us, the staff at wildbrine love this chocolate sauerkraut cake. While you cannot taste the kraut at all, it’s working culinary magic behind the scenes. This unique cake ingredient adds moistness, an acidic tang that adds backbone to the sweetness, and layers on more texture (kind of like coconut) to an otherwise ordinary cake. Plus, it adds more nutrition to the mix. Win, win, win… win. For a little giggle, surprise people by guessing the “secret” ingredient.
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
1 1/2 c. sugar
1/2 c. butter
1 Tbsp. pure vanilla
1 c. water
3/4 c. wildbrine Raw Organic Green Sauerkraut, drained and chopped
1. Preheat oven to 350 degrees.
2. Sift all dry ingredients together.
3. Cream sugar, butter and vanilla. Beat eggs in one at at a time. Add dry ingredients to creamed mixture alternately with water. Add sauerkraut and mix thoroughly.
4. Pour into greased 11 x 7 pan or or two 8-inch cake pans and bake 30 – 40 minutes until cake is done. Frost.