Chocolate Sauerkraut Cake

Ingredients

• 125 g butter
• 150 g whole cane sugar
• 1 Vanilla bean
• 3 eggs (medium)
• 250 g spelt flour Type 1050
• 1 packet baking powder
• 125 g cocoa powder
• 300 ml milk (1.5% fat; or plant-based alternative)
• 1 pinch salt
• 200 g wine sauerkraut (or homemade sauerkraut)
• 200 g dark chocolate (70% cacao)
• 1 tsp coconut oil

Instructions

1. 1.

   Beat butter and sugar until creamy.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds.

3. 3.

   Add eggs, vanilla seeds, spelt flour, baking powder, cocoa powder, milk, and salt to the butter-sugar mixture; whisk thoroughly.

4. 4.

   Rinse sauerkraut with hot water, drain well, chop finely, then fold into the batter.

5. 5.

   Grease a loaf pan and pour in the batter. Bake at 170°C (150°C fan) for about 60 minutes until done. Remove, cool, and slice.

6. 6.

   For the glaze, roughly chop ¾ of the chocolate and melt with coconut oil over a gentle steam bath. Set aside, stir in remaining chocolate, then brush over the cooled cake.