Cumulonimbus Chocolate Cake
Submitted by Bella
Cumulonimbus chocolate cake hides a secret ingredient: sauerkraut. Drained, snipped, and folded into a cocoa-and-coffee batter, it disappears completely and leaves behind a moist, fluffy chocolate cake. Frosted with a two-ingredient chocolate sour cream icing.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
55 minThe Sauerkraut Chocolate Cake That Tastes Like a Dream
Don’t run away. The two-thirds cup of sauerkraut folded into this batter performs the same trick that zucchini, beets, or pureed avocado pull in other cakes: adds moisture, fiber, and structure without leaving any detectable flavor of itself. Drain it, rinse it, snip it fine, and it vanishes into the cocoa batter completely. What you get is an exceptionally moist, fluffy chocolate cake with a fine crumb that holds up beautifully under frosting.
The other secret weapon is the cup of strong brewed coffee in the batter. Coffee doesn’t make this cake taste like coffee; it deepens and intensifies the cocoa flavor, the same way a pinch of salt does. The two work in concert: sauerkraut for moisture and lift, coffee for chocolate intensity.
The two-ingredient frosting (melted milk chocolate plus sour cream) is the simplest possible icing and one of the most luxurious. The sour cream cuts the chocolate’s sweetness and adds tang, while the cooled chocolate gives it spreadability.
Pro Tips
- Rinse the sauerkraut thoroughly under cold water and squeeze dry. Excess brine ruins the cake’s flavor profile and makes the batter too wet.
- Snip the sauerkraut very finely with kitchen scissors. Larger strands can show up visibly in the slice.
- Fold the sauerkraut in by hand, not with the mixer. Mechanical mixing can break it down into mush.
- Cool the melted chocolate for the full 10 minutes before adding sour cream. Hot chocolate seizes the sour cream into curds.
- The frosting may stiffen briefly when sour cream first hits. Keep stirring; it smooths out as you incorporate it all.
Variations
- Use bittersweet chocolate instead of milk for a deeper, less sweet frosting.
- Add 1 teaspoon espresso powder to the batter to push the chocolate intensity even further.
- Stir in 1 cup chocolate chips with the coffee for a double-chocolate cake.
Ingredients
Directions
Preheat the oven to 350℉ (180℃); grease and flour two 8-inch round baking pans.
In a sieve, rinse and drain the sauerkraut.
Snip finely; set aside.
In a bowl, combine the flour, cocoa powder, baking soda and salt.
In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined.
Add the eggs, beating after each addition.
Add the dry ingredients alternately with the coffee, beating until just combined.
By hand, stir in the sauerkraut. Turn into the prepared pans.
Bake for 30 to 35 minutes, or until done.
Cool in pans for 10 minutes.
Remove and cool completely.
Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate.
Cool for 10 minutes. Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream.
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