Bake a Chocolate Sauerkraut Cake -- If You Dare!
You might think the flavors of chocolate and sauerkraut wouldn't mix well, but you'd be wrong. No, really! Bake a chocolate sauerkraut cake, and you'll see.
My friends, if xocolatl simply isn't extreme enough for you, don't fret. I've got something even odder: the chocolate sauerkraut cake. Yes, I said "sauerkraut," and yes, I mean that spoiled cabbage dish the Germans somehow managed to foist off on the culinary world.
Now, I didn't invent the chocolate sauerkraut cake. My brain doesn't work that way. I just heard about it one day, and it stuck in my mind the way that spinach your Mom makes you eat sticks between your teeth. Then I tried it, and I liked it.
Whoever invented chocolate sauerkraut cake hit upon a non-intuitive flavor combo that's surprisingly edible. I realize, however, that you may require a little bit of convincing before you're willing to give it a spin.
A LITTLE PEP TALK FIRST
First of all, and I hate to remind you of this, but aren't you supposed to be extreme? That means you're willing to go above and beyond the ordinary in your quest to find the maximum chocolate experiences to brag about. That's why I came up with this chocolate sauerkraut cake recipe, so don't be a wimp.
Second of all, as you'd realize if you thought about it a little, the chocolate does something sublime to the flavor of the sauerkraut when they're mixed. Verily, chocolate hath charms to soothe the savage sauerkraut; in fact, it really is something of a taste sensation once you get down to it. So let's do that, shall we?
3/4 cup of chopped sauerkraut, drained
1-1/2 cups of sugar
1/2 cup of butter
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of water
1/2 cup of cocoa powder (unsweetened)
With the exception of the sugar, sift all the dry ingredients together (baking powder, baking soda, flour, salt, and cocoa).
Cream the sugar, butter and vanilla together in a mixing bowl. Beat the eggs into the creamed mixture one at a time. Then fold the dry mixture into the creamed mixture, adding the water occasionally, and mix thoroughly.
Add the sauerkraut, and again mix thoroughly.
Pour the batter into a greased pan and bake it at 350 degrees for 30 to 40 minutes. Then let it cool for a half-hour, and frost it with the icing of your choice.
Next: slice your delectable chocolate sauerkraut cake and take a bite. You'll find that the chopped sauerkraut tastes more or less like coconut, and there's not a sour flavor in sight. Wasn't that easy?