About this recipe:A moist and rich chocolate cake with an ingredient that is best kept a secret. Don't be put off - you can't taste the sauerkraut, but it lends a lot of moisture to the cake, and can give the illusion of desiccated coconut, depending on how finely you chop it. Just as some chocolate cakes call for vinegar, this one calls for sauerkraut! Try a coconut icing for the top.
100g drained and chopped sauerkraut
400g light brown soft sugar
2 teaspoons vanilla extract
55g unsweetened cocoa powder
280g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
Sift cocoa, flour, baking powder, bicarbonate of soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
In a large bowl, cream butter, dark brown soft sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
Pour mixture into prepared tin. Bake at 180 C / Gas 4 for about 45 minutes, or until skewer inserted into cake comes out clean. Cool cake and ice with your favourite icing.