German Chocolate Sauerkraut Cake

German Chocolate Sauerkraut Cake
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    48

Don't let the name fool you! This moist, decadent cake has a secret ingredient that you'd never guess - sauerkraut! The sauerkraut adds a subtle tang and incredible moisture, creating a surprisingly delicious treat reminiscent of coconut-infused German chocolate cake.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    74 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    311 mg
  • Sugar
    23 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round or square cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View 7 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)

Image Step 03
03 Step

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract. (3 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a separate bowl, sift together the cocoa powder, sifted flour, baking powder, baking soda, and salt. (5 minutes)

Image Step 05
05 Step

Recipe View 7 mins Gradually add the dry ingredients to the wet ingredients, alternating with the water, beginning and ending with the dry ingredients. Mix until just combined. (7 minutes)

Image Step 06
06 Step

Recipe View 3 mins Gently fold in the drained and chopped sauerkraut. (3 minutes)

Image Step 07
07 Step

Recipe View 2 mins Pour the batter evenly into the prepared cake pans. (2 minutes)

Image Step 08
08 Step

Recipe View 33 mins Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean. (30-35 minutes)

Image Step 09
09 Step

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Image Step 10
10 Step

Recipe View 15 mins Frost with your favorite chocolate or white frosting. Enjoy! (15 minutes)

For a richer flavor, use dark chocolate cocoa powder.
Ensure the sauerkraut is well-drained and finely chopped to prevent overpowering the cake.
Add a tablespoon of coffee extract to the batter to enhance the chocolate flavor.
The cake can be made a day ahead and frosted the next day for optimal flavor development.

Libbie Stiedemann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 16 Ratings)
Total Reviews: (4)
  • Ramona Rutherford

    I used a cream cheese frosting and it was the perfect complement to the cake's subtle tang.

  • Edmond Turcotte

    I was skeptical, but this cake is amazing! The sauerkraut adds a wonderful moisture and you can't even taste it!

  • Helmer Bosco

    This recipe is a keeper! So unique and delicious!

  • Trent Huels

    My family loved this cake! It's become a new favorite for special occasions.

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