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Chocolate Saurkraut Cake

Chocolate Saurkraut Cake recipe image
This unusual yet delicious chocolate cake proves that sauerkraut is more than just a side dish. The fermented cabbage adds incredible moisture and a subtle tang that cuts through the sweetness, resulting in a tender, velvety crumb. Rich unsweetened cocoa and warm spices create a deep, indulgent flavor profile that hides the vegetable completely. It is a fascinating conversation starter that delivers comfort food satisfaction. Perfect for potlucks, holiday gatherings, or any time you want to surprise your guests with a uniquely moist dessert. The recipe relies on simple pantry staples, making it an accessible adventure in baking that yields impressive results every time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1160.1
Dietary: Vegetarian
Description
This unusual yet delicious chocolate cake proves that sauerkraut is more than just a side dish. The fermented cabbage adds incredible moisture and a subtle tang that cuts through the sweetness, resulting in a tender, velvety crumb. Rich unsweetened cocoa and warm spices create a deep, indulgent flavor profile that hides the vegetable completely. It is a fascinating conversation starter that delivers comfort food satisfaction. Perfect for potlucks, holiday gatherings, or any time you want to surprise your guests with a uniquely moist dessert. The recipe relies on simple pantry staples, making it an accessible adventure in baking that yields impressive results every time.
Ingredients
  • 2/3 cups Butter or margarine
  • 1 teaspoons Soda
  • 1 1/2 cups Sugar
  • 1 teaspoons Baking powder
  • 3 Eggs /4 teaspoon Salt
  • 1 teaspoons Vanilla
  • 1 cups Water
  • 1/2 cups Unsweetened cocoa
  • 2/3 cups Saurkraut, well drained
  • 2 1/4 cups Flour, sifted
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 8-inch round cake pans.
  2. 2
    In a large bowl, cream together the butter and sugar until light and fluffy.
  3. 3
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. 4
    Stir in the vanilla extract.
  5. 5
    In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  6. 6
    Add the dry ingredients to the butter mixture alternately with the water, beginning and ending with the flour mixture, mixing until just combined.
  7. 7
    Place the sauerkraut in a fine-mesh strainer and rinse thoroughly under cold water to remove excess vinegar. Drain well.
  8. 8
    Finely chop the drained sauerkraut or snip it into very small pieces using kitchen shears.
  9. 9
    Gently fold the chopped sauerkraut into the chocolate batter until evenly distributed.
  10. 10
    Divide the batter evenly between the prepared cake pans.
  11. 11
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  12. 12
    Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1160.1kcal
% Daily Value *
Total Fat 33.2g52%
Saturated Fat 11.2g56%
Cholesterol 0.0mg0%
Sodium 146670.0mg6112%
Total Carbohydrate 211.1g71%
Dietary Fiber 14.0g57%
Sugars 91.1g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, butter, cake, chocolate, cocoa, dessert, drained, flour, international, margarine, powder, salt, saurkraut, sifted, soda, sugar, teaspoon, title, unsweetened, vanilla
Read it online: https://www.chefs-mate.com/recipe/chocolate-saurkraut-cake-2/