Old Fashioned Chocolate Sauerkraut Cake – A Rich, Decadent Dessert with a Secret Ingredient

Have you ever thought about adding sauerkraut to your cake? It may sound unusual, but this Old Fashioned Chocolate Sauerkraut Cake is a delightfully rich dessert that will surprise you with its moist, chocolatey goodness! If you're skeptical about using sauerkraut in your baking, rest assured that it blends perfectly into the cake, creating a texture that’s irresistibly tender and soft without leaving any noticeable trace of its cabbage origins. Instead, you’re left with a decadent chocolate cake that’ll have everyone guessing your secret ingredient!

Scroll down for the recipe!

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Why Try Chocolate Sauerkraut Cake?

The idea of adding sauerkraut might raise some eyebrows, but this ingredient offers a genius way to enhance the cake’s texture. Sauerkraut provides moisture without overpowering the flavor, allowing the chocolate to take center stage. Whether you’re looking for a unique twist on a classic cake or just want to impress guests with something different, this cake will win over hearts (and taste buds) at every occasion.

A Dessert That Surprises with Every Bite

Rich in flavor and delightfully moist, this cake is perfect for any event, from family gatherings to potluck dinners. And the frosting? Oh, the frosting! Made with Dutch-processed cocoa powder, butter, and heavy whipping cream, it’s the ultimate chocolate lover’s dream. Paired with the soft and rich cake, each bite melts in your mouth, leaving you craving for more.

Nutritional Information (Per Serving, Based on 12 servings):

• Calories: 380 kcal
• Fat: 20g
• Carbohydrates: 50g
• Protein: 5g
• Sodium: 380mg
• Sugar: 40g

This cake is indulgent and rich, perfect for special occasions when you're looking to treat yourself!

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Serving Suggestions and Pairings

This Old Fashioned Chocolate Sauerkraut Cake is delicious on its own, but if you're looking to elevate it further, consider pairing it with:

• Vanilla ice cream for a classic contrast.
• Fresh raspberries or strawberries for a hint of tartness that complements the deep chocolate flavor.
• A drizzle of caramel sauce or whipped cream for extra decadence.

A hot cup of coffee or a cold glass of milk also makes the perfect companion to this rich dessert.

Storage and Reheating Tips

Store the cake: If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake refrigerated for up to a week.

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Freezing the cake: You can freeze the cake (with or without the frosting) by wrapping individual slices in plastic wrap and placing them in a freezer-safe container for up to 3 months. When you're ready to enjoy it, simply thaw the slices at room temperature before serving.

Fun Fact: Why Sauerkraut Works in Cake

You might be wondering why sauerkraut works so well in cake. The fermentation process of the cabbage adds natural moisture and tang, which balances out the sweetness of the cake. Additionally, its texture helps create a dense yet soft crumb that makes each bite incredibly satisfying. Don’t worry—no one will guess there’s cabbage in the cake unless you tell them!

Chocolate Sauerkraut Cake Recipe

Ingredients:

• ¼ cup (½ stick / 57 g) unsalted butter, room temperature
• 1½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup (59 g) Dutch-processed cocoa powder
• 1 cup (250 g) water
• 18 ounces sauerkraut, drained and chopped (about 1½ cups)

For the Frosting:

• 3 cups (375 g) confectioners' sugar
• 6 tablespoons (44 g) Dutch-processed cocoa powder
• 6 tablespoons salted butter, room temperature
• 3-5 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the cake: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper.
2. Cream the butter and sugar: In a medium mixing bowl, cream the butter and sugar with a hand mixer, starting on low and increasing to medium speed until the mixture is light and fluffy. Add in the eggs, one at a time, and mix in the vanilla extract.
3. Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder.
4. Combine wet and dry: Alternating between the flour mixture and the water, add them to the creamed butter mixture in three additions. Mix until fully incorporated.
5. Fold in sauerkraut: Gently fold in the drained and chopped sauerkraut. The sauerkraut will add moisture and texture to the cake without affecting the flavor.
6. Bake the cake: Pour the batter into the prepared baking dish and smooth out the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
7. Prepare the frosting: While the cake is cooling, sift together the confectioners' sugar and cocoa in a medium bowl. In a large bowl, cream the butter until smooth. Alternating between the sugar mixture and heavy whipping cream, add them to the creamed butter, mixing until smooth and fluffy. Blend in the vanilla extract.
8. Frost the cake: Spread the chocolate frosting over the cooled cake in an even layer.
9. Serve and enjoy: Slice the cake and serve it with your favorite toppings, or simply enjoy its rich chocolatey goodness as is!

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Final Thoughts

This Old Fashioned Chocolate Sauerkraut Cake is a must-try for anyone looking for a rich, moist chocolate cake with a unique twist. The sauerkraut adds a surprising element that enhances the texture without overpowering the chocolate flavor. With a decadent chocolate frosting to top it off, this cake will leave your friends and family asking for more!