Sauerkraut Chocolate Cake
Sauerkraut Chocolate Cake is an unexpected yet intriguing dessert that combines the tangy flavor of sauerkraut with rich chocolate cake. The sauerkraut adds moisture and a subtle tang, enhancing the chocolate’s depth. The result is a moist, dense cake with a unique, slightly tangy twist.
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!
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.