German Suprise Chocolate Cake
This German Surprise Chocolate Cake is a culinary paradox that delights the palate. The secret ingredient? Rinsed sauerkraut. Its acidity tenderizes the gluten and adds moisture, resulting in a cake that is incredibly soft and rich with a deep, dark chocolate flavor. The tangy notes cut through the sweetness, balancing the dense cocoa profile perfectly. Topped with a light, creamy vanilla frosting, this dessert is a conversation starter. It’s perfect for potlucks, holiday gatherings, or any time you want to impress guests with a unique twist on a classic. Don’t let the unusual ingredient fool you; the result is pure chocolate decadence.
Description
This German Surprise Chocolate Cake is a culinary paradox that delights the palate. The secret ingredient? Rinsed sauerkraut. Its acidity tenderizes the gluten and adds moisture, resulting in a cake that is incredibly soft and rich with a deep, dark chocolate flavor. The tangy notes cut through the sweetness, balancing the dense cocoa profile perfectly. Topped with a light, creamy vanilla frosting, this dessert is a conversation starter. It’s perfect for potlucks, holiday gatherings, or any time you want to impress guests with a unique twist on a classic. Don’t let the unusual ingredient fool you; the result is pure chocolate decadence.
Ingredients
- 2 1/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 1/2 granulated sugar
- 2/3 shortening
- 3 large eggs
- 1 1/2 salt
- 1/2 unsweetened cocoa powder
- 1 beer (light or dark)
- 2/3 sausagekraut (chopped, rinsed, and well-drained)
- 8 cream cheese, softened
- 1/2 confectioners' sugar
- 2 heavy cream
- 1 vanilla extract
Directions
- 1 Preheat your oven to 375°F (190°C). Grease a 9x15-inch baking pan lightly.
- 2
In a large bowl, cream together the shortening and sugar until light and fluffy.- 3
Add the eggs one at a time, beating well after each addition.- 4
Stir in the beer and cocoa powder until fully incorporated.- 5
In a separate bowl, sift together the flour, salt, baking powder, and baking soda.- 6
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.- 7
Fold in the rinsed and drained sauerkraut evenly throughout the batter.- 8
Pour the batter into the prepared baking pan and smooth the top.- 9
Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.- 10
While the cake bakes, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth.- 11
Add the heavy cream and vanilla extract to the cream cheese and mix until combined.- 12
Gradually add the confectioners' sugar, beating until the frosting is smooth and spreadable.- 13
Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.- 14
Spread the cream cheese frosting evenly over the top of the cooled cake. Slice and serve.NoteMake sure to rinse the sauerkraut thoroughly under cold water to remove excess brine, then drain very well. Excess moisture can affect the texture of the cake.
The beer adds moisture and helps activate the baking soda. A light lager or a dark stout both work well; the flavor is subtle.
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
This cake is best served at room temperature to allow the flavors to meld.
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