It has been just over a year since my last entry! My collection of cookbooks has shamelessly grown since then. Also, I have learnt to be very careful with preparing onions around our new puppy. Tip: always keep a Benadryl tablet ready. The amount of free time has diminished significantly, so it was a matter of learning to prepare quick, healthy and edible meals. My best friend has encouraged me to continue food blogging. We had so much fun visiting and making wontons, roti pratha and vegetarian mutton curry.
So, let the Cynful Journey continue with a recipe which I often talk about, just to get people’s reaction to the words: “Chocolate” and “Sauerkraut”. The cake is in the oven as I type this paragraph.
General rule of thumb in cake-making is to mix your flour ingredients in one mixing bowl; butter and eggs in another. I may have to bake this again to find out what the best possible method is.
CHOCOLATE SAUERKRAUT CAKE
2 1/4 cups sifted flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa
1 tsp. baking soda
Combine these, then cream:
2/3 cup butter
1 1/2 cup sugar
3 large eggs
1 tsp vanilla
Add: 1 cup coffee
2/3 cup sauerkraut rinsed & chopped fine
Add liquids to dry ingredients. Mix well. Bake at 350F for 25-30 minutes. Cool.
Frosting: 1 1/2 cups whipping cream
3 Tbsp icing sugar
1/4 cup cocoa
1 tsp vanilla
Note: This recipe would work well for making cupcakes. Just fill about 2/3 of each mould. The cake should be very moist. Enjoy!
P.S. Merry Christmas!
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