Weird Recipe Wednesday: Sauerkraut Chocolate Cake

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

Sauerkraut in bread is one thing, but sauerkraut in cake?  Once again my curiosity kicked in full force and put up a good fight.  I don't remember when or where I first saw a chocolate sauerkraut cake recipe, but the concept has been nagging me ever since.  I told you not to raise your eyebrows yesterday, but I give you full permission to do so today.

So, with eyebrows raised, let's begin.  The theory behind the cake is that the sauerkraut adds moisture, much like the respective vegetables in a carrot cake or zucchini cake.  The sauerkraut is rinsed before it's added to the batter so as to remove most of the sour, fermented flavor.  It's also chopped finely to avoid any stringy surprises.  Of all the recipes and reviews I read (and there were many), most tasters could not detect the sauerkraut.  If noticed at all they picked up on texture and thought it was shreds of coconut.   Of course I still had to try it out for myself, though in my defense I did forgo the cake recipe calling for sauerkraut, mayonnaise and cherry coke.

Tuesday's Twist: Caraway Rye Bread

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Several summers ago I temporarily became a morning person.  Well, sort of.  It turns out the aromas of freshly baked bread wake me up even more than coffee.  Waking up before the sun to work at the bakery wasn't hard once I got used to it.  Of course it helps that everything about making bread just makes me come to life.  You know it has to be fun if it puts a smile on my face before I'm awake enough to even think of coffee. 

Along with the enticing aromas of freshly baked bread we handed out thick, generous sample slices to potential customers.  My favorite sample to hand out was the rye bread.  One bite and the loaf was sold. Try as I might I could not keep the twinkle out of my eyes as I watched the customers enjoy their slices.  Only then would I tell them the 'secret' ingredient, sauerkraut.  

 Yes, sauerkraut.  It adds just the right amount of tang to the loaf to make the flavors pop.  I see you raising that eyebrow, but trust me I watched enough customers to know it converts even the skeptics.  Think of it like sourdough if you must.   I could not get enough of the version they made with caraway, delicious.