Chocolate Sauerkraut Cake w/ Dark Chocolate Glaze

Yes, Sauerkraut, IN a chocolate cake.  It's time to think outside the box a little on this one....

So why mess with a chocolate cake? And why, oh why would I use sauerkraut?

Well, I have several reasons......

Historically speaking, cooks have always used unusual ingredients in a variety of common foods. Does anyone remember hearing their parents talk about putting mayonnaise or a can of tomato soup in chocolate cakes?  A Pillsbury cook-off contestant once won a million dollars for putting pureed pears in his "tunnel of Fudge cake". It's not such a big leap from pears to sauerkraut......I swear!  

Both ingredients serve a purpose. Pears add sweetness, moisture, and structure to the cake. Sauerkraut adds moisture, structure and it also reacts to the baking soda and aids in leavening.  

Other good reasons to try this cake, either at home or at Longmont Farmer's Market this weekend ? The first, this is a moist rich tasting cake and if you are a chocolate lover, you may be surprised.  Second, sauerkraut is a good source of fiber, high in magnesium and vitamin K, and it is mildly anti-inflammatory. 

Finally,  besides it being a novel idea for a cake and may send  your office mates into a mild state of disbelief...it's just another way to support our local market.  

Many of you know Andy Jesik as the, "pickle or sauerkraut" guy, and you may only visit the Mountain Valley Canning  stand in the summer when  you want to put a few brats on the grill. That's Great!  Thank you, they love the support. But here is the recipe to use when you still have a small bit of sauerkraut left over and have no idea how you will use it up! 

Chocolate Sauerkraut Cake w/ Dark Chocolate Glaze

1 cup unsalted butter
2 cups sugar
3 large eggs
2 teaspoon vanilla extract
1/2 cup unsweetened cocoa *(I like to add one additional 1 Tbl of Black Onyx Cocoa, for a darker cake)
2  cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk, water or strong coffee (coffee will intensify the chocolate flavor)
2/3 cup sauerkraut, rinsed**, drained and chopped finely (I chop mine in a mini processor)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one Bundt pan.

Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, and then vanilla, blending well.

Combine dry ingredients and add alternately with water/milk/coffee to creamed mixture. Stir in sauerkraut.

Pour batter into prepared bundt pan. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack before removing cake. Cool completely. Glaze.
*Black Onyx Cocoa can be purchased from Savory Spice Shop in Boulder on Broadway.

**Try soaking Sauerkraut for 5 minutes in water to remove some of the flavor. 

Dark Chocolate Glaze

3/4 cup dark Chocolate (60%): You can use semi-sweet or your favorite chocolate chip
1/2 cup Heavy Cream
1/4 cup unsalted butter

Heat cream and butter in a small sauce pan to almost boiling, remove pan from heat and add chocolate. Let rest for 3 minutes, then stir to fully incorporate. Pour glaze over cake, while chocolate is still warm.

See you at the Market,

  Chef Deb

     We have more spots available for the LFM Market Tours & Dinner

        Date:May 30, 2009,  Time: 1:30-5:30,    Fee: $45  (2 spots available)

        Date: June 6, 2009    Time: 1:30-5:30     Fee: $45