🍰 Chocolate Sauerkraut Cake

Name: Chocolate Sauerkraut Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g Butter; 150 g whole cane sugar; 1 vanilla pod; 3 eggs (size M); 250 g spelt flour Type 1050; 1 packet baking powder; 125 g cocoa powder; 300 ml milk (1.5% fat; alternatively plant-based drink); 1 pinch salt; 200 g wine sauerkraut (or homemade sauerkraut); 200 g dark chocolate (70% cocoa content); 1 tsp coconut oil

214 kcal · 30 min · 4 servings

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Ingredients

125 g Butter
150 g whole cane sugar
1 vanilla pod
3 eggs (size M)
250 g spelt flour Type 1050
1 packet baking powder
125 g cocoa powder
300 ml milk (1.5% fat; alternatively plant-based drink)
1 pinch salt
200 g wine sauerkraut (or homemade sauerkraut)
200 g dark chocolate (70% cocoa content)
1 tsp coconut oil

Instructions

1. Beat the butter and sugar in a bowl until the mixture is creamy and fluffy.
2. Slice the vanilla pod lengthwise and scrape out the seeds. Add the eggs, vanilla seeds, spelt flour, baking powder, cocoa powder, milk, and a pinch of salt to the butter-sugar mixture and stir everything well.
3. Rinse the sauerkraut with hot water, squeeze it well, and chop it into small pieces. Stir the prepared sauerkraut pieces into the batter.
4. Grease a loaf pan and pour the batter into it. Bake the cake in the preheated oven at 170 degrees Celsius conventional heat (or 150 degrees Celsius fan-assisted) for about 60 minutes. Remove the cake, let it cool slightly, and then turn it out of the pan.
5. Roughly chop three-quarters of the chocolate and melt it with the coconut oil over a hot, but not boiling, double boiler. Remove the bowl from the heat, stir in the remaining chopped chocolate until melted, and spread the chocolate glaze over the cooled cake.

Nutrition per serving

kcal: 214
Protein: 6 g · Fett/Fat: 11 g · Carbs: 22 g