Dagoba Organic Chocolate Brings Sustainability to Traditional Chocolate Cake Recipe

By on June 10, 2012
Sauerkraut Cake made with Dagoba Chocolate

Dagoba Organic Chocolate is a relatively new brand, being manufactured in Ashland, Oregon, which was my home for nearly 20 years.  Ashland has attracted creative people forever.  It’s not surprising that Frederick Schilling chose Ashland as a perfect home for his organic, sustainable manufacturing plant.

Dagoba Chocolate Bar makes for Instant Chocolate Cake Icing

The flavor is gorgeous.  The world view is admirable.  The reach is national.  They sell everything from baking chocolate, to chocolate bars, to drinking chocolate, all organic, all sustainably produced in gorgeous, admirable Ashland.

http://shop.dagobachocolate.com/Baking-Products/c/DagobaChocolate@Baking

Sauerkraut Cake made with Dagoba Chocolate

I used to make an elaborate chocolate butter cream frosting, but today, I just broke up a Dagoba chocolate bar on top while the cake was still hot.  The chocolate melted, I spread it around.  Yum.

Sauerkraut Kuchen

Adapted from The Only Texas  Cookbook, by Linda West Eckhardt, 1981

(sour kraut chocolate sheet cake)

Makes at least 12 servings

¾ cup unsalted butter

1-1/2 cups sugar

1 teaspoon vanilla

3 large eggs

½ up plain cocoa (I use Dagoba)

1 teaspoon baking powder

½ teaspoon sea salt

1 teaspoon baking soda

2-1/4 cups sifted cake flour

1 cup water

2/3 cup drained, rinsed and chopped sauerkraut

Dagoba drinking chocolate with cane sugar

1 8 oz. dark chocolate bar for the icing (I use Dagoba)

Heat the oven to 350°F. Spritz a 9 x 12 pyrex baking pan with baking spray,  OR butter generously and sprinkle with cocoa.

Cream butter and sugar in the stand mixer until smooth.  Add vanilla, and eggs, one at a time, beating.  Sift cocoa, baking powder, salt, soda, and flour onto a sheet of wax paper.  Turn mixer speed to low and add dry ingredients alternately with water until you have a smooth mixture.  Fold in the sauerkraut.  Turn into the prepared pan, and bake until the top springs back, about 35-40 minutes.

Once the cake is out of the oven,  break a chocolate bar over the top.  As the chocolate begins to melt, spread it onto the cake.  Yum.

That was easy.

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Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”