With This (Bizarre!) Secret Ingredient, You’ll Get an Incredibly Moist Chocolate Cake
Chocolate cake and sauerkraut: there’s hardly a greater contrast. Dry and sweet versus sour and wet—how could that possibly work? I’ll tell you: it works. And it works brilliantly. In fact, thanks to sauerkraut, you get the most moist chocolate cake you’ll ever taste.
Even that thick, juicy chocolate cake from the film Matilda will pale in comparison. Promise.
Uhm… Sauerkraut in Your Chocolate Cake?!
Yep. Sauerkraut and chocolate cake work well on all sorts of levels. The sauerkraut makes the cake moist and a little fudgy. That means no dry mess, but an incredibly moist, rich bake. The wet sauerkraut ensures that your cake doesn’t dry out while baking. It also balances the sweetness of your cake with its sour and slightly salty flavor. A bit like sour cream does in some dishes. In short, the flavor and texture of your cake will be top-notch. And that’s exactly why sauerkraut and chocolate cake are such a great match.
Sweet Sauerkraut Mash?
A little more about that flavor. Because I completely understand that the idea of sauerkraut in your chocolate cake makes you look sour. Doesn’t it taste like sauerkraut mash with Nutella? Or like a tangy chocolate cake that’s past its expiration date? The answer: no. When the sauerkraut chocolate cake bakes in the oven, the flavor of the sauerkraut changes. That intensely sour flavor disappears. The finely chopped pieces of sauerkraut then resemble coconut flakes a little.
Let’s Bake
The idea is simple. Take your favorite chocolate cake recipe (we think this smashed chocolate cake is excellent) and add 100 grams of chopped sauerkraut. Do this when the batter is essentially ready: gently stir the chopped sauerkraut into the batter. Then bake the cake as directed in the recipe.
Since we’re in a weird chocolate cake mood anyway: mayonnaise in your chocolate cake is also excellent. Just like Liefmans. I can see you looking sour, but trust me. It works.
Also read:
