Grandma Jo’s Chocolate Sauerkraut Cake

0
484

Chocolate Sauerkraut Cake is a moist, ultra-moist and sweet chocolate cake topped with a thick and creamy chocolate icing.

PREP TIME : 15 MINS

COOK TIME : 40 MINS

TOTAL TIME : 55 MINS

Ingredients

Cake

  • ▢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)
Raw Chocolate Cake Batter with Sauerkraut In it Before Stirring.

Frosting

  • ▢3 cups (375 g) confectioners’ sugar
  • ▢6 tablespoons (44g) Dutch-processed cocoa powder
  • ▢6 tablespoons salted butter, room temperature
  • ▢3-5 tablespoons heavy whipping cream
  • ▢1 teaspoon vanilla extract
Fork Taking a Bite Out of One Piece of Chocolate Sauerkraut Cake on a White plate.

Instructions

Cake

  • Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium mixing bowl, cream butter and sugar with a hand mixer, starting on low and increasing to medium speed until light and fluffy. Add in eggs, one at a time, and vanilla. Again, mix on low, increasing to medium speed until incorporated.
  • In a separate bowl, combine flour, baking powder baking soda, salt, and cocoa powder.
  • Alternating between the flour mixture and water three times, add each to the creamed butter and sugar, mixing until incorporated.
  • Fold in the drained and chopped sauerkraut.
  • Pour the batter into the prepared baking dish and bake 35-40 minutes, or until an inserted toothpick comes out clean. Let the cake cool before adding the frosting.

Frosting

  • In a medium bowl, sift together the confectioners’ sugar and cocoa. Set aside.
  • In a large bowl, cream butter until smooth. Then, alternating between the sugar mixture and heavy whipping cream three times, add each to the creamed butter. (I ended up using all 5 tablespoons of the heavy cream.)
  • Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more whipping cream or sugar.
  • Spread the chocolate frosting over the cooled cake.

Nutrition

Course: Dessert

Keyword: Grandma Jo’s Chocolate Sauerkraut Cake

Servings: 12

Calories: 456