After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe. Could it be that this is a new flavor/flavour pairing? Remember, the hypothesis is: if the major volatile molecules of two foods are the same, they might taste (and smell) nice when eaten together. Perhaps there’s some one out there with access to a headspace gas chromatographer that could check this out? Or perhaps someone who has access to the Volatile Compounds in Foods database could do a quick search? If you’re unfamilier with such flavor pairings, another nice pairing with chocolate is the one with caramelized cauliflower and chocolate jelly.
I did get the recipe and it turned out that it was from a cookbook called “Food that really schmecks” by Edna Staebler. The book is a collection of recipes from the Mennonite community in Ontario. Many Mennonites came from Germany, hence the word “schmecks” in the title which is German (zu schmecken = to taste). According to the cookbook, leftover sauerkraut makes the cake moist and delicious – which I can certainly confirm! And the strange things is you can’t really taste the sauerkraut. Here is the recipe (the way I made it):
Sauerkraut chocolate cake
170 g butter (ca. 3/4 cup)
300 g white sugar – less than the 1 1/2 cups in the original recipe
3 large eggs
1 teaspoon vanilla (either essence or vanilla flavored sugar)
2.5 dL water (= 1 cup)
6 dL flour (= 2 1/2 cup)
1.3 dL unsweetened cocoa (= 1/2 cup)
1 teaspoon baking powder
1 teaspoon soda (sauerkraut is sour, therefore the recipe calls for soda!)
1/2 teaspoon salt
330 g drained sauerkraut (1 1/2 cup) – more than in the original recipe
Mix butter and sugar. Add eggs, water and dry ingredients. Stir in the sauerkraut and pour batter into greased pan. Bake at 350 F/180 C for 30-50 minutes.
The cake was a little too moist in the center when I made it and could have needed a couple more minutes in the oven. Make sure you check if it’s all set by inserting a wooden match or a knitting pin in the center of the cake!
Interestingly, the cookbook “Food that really schmecks” was recently presented in the blog Cream Puffs in Venice, with the following statement attached: “There is no haute cuisine or molecular gastronomy to be found here”. But chocolate and sauerkraut might turn out to be another flavor pairing based on sound chemical reasoning.
Update: Read the followup on this post with more about chocolate and caraway (the main spice in sauerkraut)flavor pairing, molecular gastronomy, recipe