Sauerkraut Chocolate Cake
Submitted by hawk808
Sauerkraut chocolate cake with a rich sour cream chocolate frosting. The sauerkraut adds surprising moisture and tang that no one will guess, topped with a creamy melted chip frosting.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
65 minYes, sauerkraut in a chocolate cake. Before you scroll past, hear this out: the finely chopped kraut disappears completely into the batter, adding incredible moisture and a subtle tang that makes the chocolate flavor pop. Nobody will ever guess the secret ingredient unless you tell them.
The cake itself is a straightforward cocoa batter with a simple technique. You alternate adding the dry ingredients and water to the creamed sugar and eggs, then fold in the drained, chopped sauerkraut right at the end. It bakes up tender and stays moist for days.
The frosting is where things get extra good. Melted chocolate chips and sour cream make a rich, glossy topping that’s not cloyingly sweet. You might not even use all the powdered sugar, which is rare for a frosting recipe and tells you how much body the sour cream brings.
Kitchen Tips
- Use plain sauerkraut only. Caraway-seed varieties will add a flavor that doesn’t belong in cake
- Lightly drain the kraut but don’t squeeze it bone dry. Some of that brine moisture is what keeps the cake so tender
- Chop by hand, not in a food processor. You want small pieces, not puree. The bits should be fine enough to hide but still add texture
- Frost the cake while slightly warm for a smoother, thinner coat that sets with a nice sheen
Variations
- Bundt cake version: Pour the batter into a greased bundt pan and bake a few extra minutes. Drizzle the frosting over the top instead of spreading
- Swap sour cream for cream cheese in the frosting for an even tangier finish that pairs well with the sauerkraut’s acidity
Ingredients
* use an 8-ounce can of , sauerkraut. do not use sauerkraut which has caraway, seeds. lightly drain and chop by hand don't use
Directions
- Combine margarine and sugar in large bowl. Beat in eggs one at a time.
Add the vanilla and blend.
- In another bowl, sift dry ingredients together. Add to the egg mixture slowly, alternating with the water.
Stir in the sauerkraut.
Mix until smooth.
- Grease a 13 x 9 x 2-inch pan. Pour the cake batter into pan and bake in preheated 350-degree F oven for 30 to 35 minutes, or until knife inserted in center comes out clean.
If you prefer, leave the cake in the pan for easier frosting and transporting.
FROSTING:
- Melt chocolate chips and margarine in top of double boiler.
Remove from heat and add sour cream, vanilla and salt.
Gradually beat in powdered sugar until the frosting is of spreading consistency.
You may not need all the powdered sugar.
- Frost cake while still slightly warm or wait until cooled.
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