Sauerkraut Chocolate Cake, or What to Do with Leftover Sauerkraut

I am not a believer in New Year's resolutions. I find that most people set up unrealistic expectations for themselves, only to end up disappointed. Don't get me wrong, I applaud those who are able to keep their resolutions, but for myself, I find that it is better to continually make small goals and keep working to achieve those goals. For example, I would really love to start blogging more frequently, but I also know that from now until June 9, I will be crazy busy with wedding planning, so I will not set a rigid goal until after that time.

Enough about resolutions, and onto how to use up all of the leftover sauerkraut in your fridge. Growing up in Central Pennsylvania afforded me the lovely chance to always eat pork and sauerkraut on New Year's Day. It was a family holiday and tradition. The only problem with the meal was well, no one seemed to love the sauerkraut part, so there was always a plethora of the fermented cabbage leftover.

Last week I stumbled across a chocolate cake recipe that incorporated sauerkraut, and after an initial "that can't possibly be good" thought, I decided to give it a whirl. It was this or the kraut was getting pitched in the garbage. The recipe came from a reputable source, so I believed that it would turn out well. After putting together the batter, popping it in the oven, and making the chocolate sauce, I was convinced that this would be a terrific chocolate cake.

I was not mistaken. The chocolate bundt was one of the best I have ever had, and the chocolate drizzle sauce was sensational. Come January 2nd next year, I will most definitely know what I will be doing with my leftover kraut!

Chocolate Sauerkraut Cake
from Scharffen Berger

INGREDIENTS

2/3 cup sauerkraut
½ cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
2 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoon baking soda
¼ teaspoon salt
10 tablespoons unsalted butter
1-1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup low-fat milk- I used 2% organic milk

For the Glaze
INGREDIENTS
4 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate- I used Ghiradelli 60%
4 tablespoons unsalted butter
1 teaspoon light corn syrup

PREPARATION

Preheat the oven to 325 degrees F. Butter and flour a Bundt pan. Tip- Use cocoa powder to dust the pan instead of flour for a chocolate cake

Put the sauerkraut in a bowl of cold water. Squeeze it out with your hands a few times and drain. Do not squeeze all the moisture out. Chop the sauerkraut into fine pieces.

Sift together the cocoa powder, flour, baking soda, baking powder and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

In a separate bowl, whisk together the eggs and the vanilla. Slowly add the egg mixture to the creamed butter and sugar.

Add half the cocoa/flour mixture. Beat until well combined. Add the milk. Add the remaining cocoa/flour mixture.

Finally add in the chopped sauerkraut.

Transfer the batter to the prepared pan and bake for 45 minutes or until a tester comes out clean and the cake begins to come from the sides of the pan. Cool completely on a rack. Invert onto serving plate when thoroughly cooled.

To make the glaze, combine the chocolate, butter and corn syrup in a small saucepan. Heat over medium heat, stirring, until thoroughly melted and combined. When the sauce is cooled to room temperature and is still pourable, glaze the entire cake or by piece.