Sauerkraut in chocolate cake sounds like one of those wacky gimmicky ideas that I usually stay away from. But when this cake popped into my newsfeed and I had just finished making some sauerkraut I thought, ok I’ll give it a try.
The origins of this cake are murky with some sources saying it came out of a school cafeteria in San Bernardino California in the 1960’s and others saying it was a necessity of World War II and still others claiming older origins. Atlas Obscura has the best article on it.
No matter where it started, it turns out it actually tastes good and the sauerkraut helped the cake stay moist. I studied the proportions of a number of different versions of this unique dessert and came up with the formula to make it even more #PowerFive friendly by using whole wheat flour and olive oil.
1/2 cup cocoa powder
2 cups whole wheat einkorn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sauerkraut
3/4 cup olive oil
1 1/4 cups sugar
1 teaspoon vanilla extract
3 eggs
3/4 cups water
Sauerkraut Chocolate Cake
1. Preheat the oven to 350°F. Oil a bundt or 9 in cake pan.
2. Sift together the cocoa powder, flour, baking powder and soda and then add the salt to the dry ingredients.
3. Thoroughly drain and rinse the sauerkraut. Leave aside in a strainer to dry.
4. In the bowl of an electric mixer, mix together the olive oil and sugar. Add the eggs and mix until completely combined. Add the vanilla and water and mix.
5. Add the dry ingrendients and mix slowly to incoroporate. Finally add the sauerkraut and mix until well combined.
6. Pour the cake mixture into your prepared pan. Place on baking sheet and bake in the oven for 45-60 minutes until a cake tester comes out clean. Let rest for ten minutes and then carefully unmold. Serve at room temperature.