TASTE
Chocolate sauerkraut cake
You’ve tried carrot cake, perhaps even courgette cake. How about one with fermented cabbage? Its origins are debated, with some certain the recipe was created by a Chicago school lunch lady in 1962, and others tracing it back earlier, to German immigrants to Texas.
Serves: 12 to 16
Difficulty: 4/10
Time: 2 hours
INGREDIENTS
170g butter, room temperature 270g granulated sugar, plus 2 tbsp for ganache 3 large eggs 1 tsp vanilla extract 320g flour 1 tsp bicarbonate of soda 1 tsp baking powder ½ tsp salt 50g cocoa powder 240ml strong hot coffee 140g sauerkraut, rinsed, drained, squeezed of excess moisture and finely chopped 380g dark chocolate, diced 240ml double cream
