Today, I want to share a recipe that might surprise you – Sauerkraut Chocolate Cake. You might be skeptical at first, but trust me, the sauerkraut adds a unique texture and moisture to the cake without an overwhelming taste.
Sauerkraut chocolate cake is an unusual yet delicious dessert that combines the rich taste of chocolate with the tangy flavor of sauerkraut.
The sauerkraut, finely chopped and drained, adds moisture to the cake, making it exceptionally moist and dense.
Its subtle sourness complements the sweetness of the chocolate, enhancing the overall flavor without being overtly noticeable.
Typically, the sauerkraut is mixed into the cake batter along with cocoa powder, sugar, and flour.
This inventive cake is a surprising treat that proves vegetables can be seamlessly incorporated into sweet recipes, resulting in a uniquely flavorful and satisfying dessert.
How To Prepare Sauerkraut Chocolate Cake?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Grater (for sauerkraut, if needed)
Ingredients
For the Cake:
- 2/3 cup sauerkraut, drained and finely chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- 1/2 cup unsweetened cocoa powder
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
How To Make Sauerkraut Chocolate Cake
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare the Sauerkraut
Drain the sauerkraut well and finely chop it. Set it aside.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
5. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the water. Begin and end with the flour mixture. Mix just until combined.
7. Add Cocoa and Sauerkraut
Stir in the cocoa powder and then fold in the chopped sauerkraut.
8. Bake the Cake
Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
9. Prepare the Frosting
In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and mix until well combined. Gradually add the powdered sugar, alternating with the milk. Beat until smooth and creamy. Stir in the vanilla extract.
10. Frost the Cake
Once the cake has cooled, spread the frosting evenly over the top. Slice and serve!
Special Notes
Note 1: The sauerkraut in this recipe adds a surprising element of moisture and texture to the cake without leaving any noticeable taste.
It’s a fantastic way to create a rich, moist cake that will leave your guests guessing about the secret ingredient.
Note 2: For an added twist, you can incorporate a handful of chocolate chips or a teaspoon of espresso powder into the batter.
The chocolate chips will add delightful pockets of melted chocolate, while the espresso powder will enhance the depth of the chocolate flavor, making this cake even more irresistible.
Nutritional Value Sauerkraut Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Cholesterol | 70mg |
| Sodium | 250mg |
| Total Carbohydrates | 45g |
| Sugars | 30g |
| Protein | 4g |
Frequently Asked Questions About Sauerkraut Chocolate Cake:
Can I taste the sauerkraut in the finished cake?
The sauerkraut’s flavor is very subtle and often undetectable, allowing the rich chocolate flavor to dominate. Most people are surprised to find that the cake tastes more like traditional chocolate cake than anything else.
Is sauerkraut chocolate cake a healthier option?
While sauerkraut adds a vegetable component, the cake is still a dessert with sugar and flour, so it should be enjoyed in moderation. The addition of sauerkraut does, however, offer a unique way to incorporate vegetables into your diet.
Can I use store-bought sauerkraut?
Yes, store-bought sauerkraut is fine as long as it is well-drained and finely chopped. Make sure to avoid any sauerkraut with added sugars or preservatives, as they can affect the flavor of the cake.
Can I substitute sauerkraut for other ingredients in the cake?
Sauerkraut cannot be directly substituted for other ingredients, as it provides both moisture and a distinct texture. However, you can experiment with similar moisture-rich ingredients, like applesauce, though the flavor and texture will differ.
How should I store sauerkraut chocolate cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake, ensuring it is well-wrapped to prevent freezer burn.
Conclusion
Sauerkraut chocolate cake is a testament to the versatility of baking, showing that even unconventional ingredients can enhance a dessert’s flavor and texture.
The combination of tangy sauerkraut with rich chocolate creates a surprisingly harmonious and moist cake, challenging traditional baking norms and expanding culinary boundaries.
This cake not only offers a unique twist on classic chocolate desserts but also demonstrates how creativity in the kitchen can lead to delightful and unexpected results.
Other Popular Chocolate Recipes
Strawberry Covered Chocolate Cake
Strawberry Chocolate Mousse Cake
Sauerkraut Chocolate Cake
Equipment
- Mixing bowls
- electric mixer,
- Measuring cups and spoons
- 9×13 inch baking pan,
- Spatula
- Grater (for sauerkraut, if needed)
Ingredients
For the Cake:
- 2/3 cup sauerkraut drained and finely chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- 1/2 cup unsweetened cocoa powder
For the Frosting:
- 1/2 cup unsalted butter softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the Sauerkraut
- Drain the sauerkraut well and finely chop it. Set it aside.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the water. Begin and end with the flour mixture. Mix just until combined.
Add Cocoa and Sauerkraut
- Stir in the cocoa powder and then fold in the chopped sauerkraut.
Bake the Cake
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Prepare the Frosting
- In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and mix until well combined. Gradually add the powdered sugar, alternating with the milk. Beat until smooth and creamy. Stir in the vanilla extract.
Frost the Cake
- Once the cake has cooled, spread the frosting evenly over the top. Slice and serve!