Chocolate Sauerkraut Cake
Dive into the unexpected decadence of Chocolate Sauerkraut Cake—a rich, moist dessert that will intrigue and delight your taste buds! This unconventional recipe combines classic ingredients like cocoa, butter, and vanilla with finely chopped sauerkraut for a surprising twist. The sauerkraut melts into the batter, adding an incredible depth of moisture and subtle tanginess without overpowering the luscious chocolate flavor. Perfectly balanced with a light and fluffy texture, this cake makes for an unforgettable treat that’s as unique as it is delicious. Whether you're looking to surprise guests at a party or simply indulge your own curiosity, this chocolate cake is proof that bold, adventurous baking pays off. Serve as is or pair with your favorite frosting for a show-stopping dessert!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 cup Sauerkraut, finely chopped and rinsed
- 1 cup Whole milk
- 0.5 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold the rinsed and finely chopped sauerkraut into the batter using a spatula.
Pour in the boiling water and mix gently to create a smooth batter. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting or serving.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 583.5 g | 212% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 320.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 633 mg | 49% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
