Chocolate Sauerkraut Cake
Submitted by neondiva
Chocolate sauerkraut cake that sounds wild but bakes up incredibly moist and tender. The sauerkraut disappears into the cocoa batter, and a creamy chocolate frosting seals the deal.
YIELD
1 cakePREP
25 minCOOK
35 minREADY
1 hrsGo ahead, read that title again. Yes, sauerkraut. In a chocolate cake. And yes, it works brilliantly.
This is a Midwest potluck legend that’s been baffling people and winning over skeptics for decades. The rinsed, drained sauerkraut gets stirred right into a rich cocoa batter where it mimics the texture of shredded coconut. The tangy fermented cabbage adds moisture and a subtle zing that actually makes the chocolate taste deeper.
Nobody will guess the secret ingredient. Serve it, wait for the compliments, and then drop the reveal. Watching people’s faces is half the fun.
The creamy chocolate frosting with cream cheese on top is the cherry on this wonderfully weird cake.
Pro Tips
- Rinse and drain the sauerkraut thoroughly, then squeeze it dry in a towel; excess liquid will make the batter too wet
- Chop the sauerkraut into shorter strands so it blends in more seamlessly
- Don’t tell anyone the secret ingredient until after they’ve had a slice and said they love it
- This cake stays moist for days thanks to the sauerkraut, making it a great make-ahead option
Ingredients
Directions
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
Stir in sauerkraut. Spread batter in greased 13×9×2-inch baking pan.
Bake in a preheated 350℉ (180℃). oven for 35 minutes or until cake tests done.
Cool in pan on rack. Frost with Creamy Chocolate Frosting.
Cut into squares.
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