German Chocolate Sauerkraut Cake
Delightfully rich and unexpectedly indulgent, the German Chocolate Sauerkraut Cake combines traditional flavors with a surprising twist. This decadent cake boasts a moist and tender crumb thanks to the tangy addition of finely chopped sauerkraut, which melts into the batter and enhances its richness. Blended with unsweetened cocoa powder, sweetened shredded coconut, and semi-sweet chocolate chips, each bite strikes the perfect balance of chocolatey decadence and subtle tang. Perfectly complemented by a classic German chocolate frosting, this cake is a must-try for adventurous bakers and curious food lovers alike. Whether you're hosting a special occasion or looking to elevate your dessert game, this unique recipe will leave everyone raving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Butter (room temperature)
- 1.5 cups Granulated sugar
- 3 whole Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Sauerkraut (rinsed, drained, and finely chopped)
- 0.75 cup Sweetened shredded coconut
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the sauerkraut, coconut, and chocolate chips using a spatula.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frost with your choice of frosting (a classic German chocolate frosting works best) and serve!
Nutrition Facts
Calories |
5165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 150.7 g | 753% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 751.4 g | 273% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 410.8 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 645 mg | 50% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3082 mg | 66% | |
*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.
