Sauerkraut and Beer Fudge Cake
Dive into the delightful world of unexpected flavor combinations with this Sauerkraut and Beer Fudge Cake! Perfect for adventurous bakers, this rich and moist chocolate dessert ingeniously balances the tangy bite of finely chopped sauerkraut with the deep, malty notes of dark beer, creating a surprisingly harmonious blend. Enhanced with bittersweet chocolate chips and vanilla, the cake boasts a velvety texture and complex depth that sets it apart from traditional chocolate cakes. Easy to prepare in under an hour, this decadent treat is ideal for serving at gatherings or as a conversation-starting indulgence. Dust it with powdered sugar for an elegant finish, or savor it plain for an unforgettably unique dessert experience.
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Recipe Information
Ingredients
- 0.75 cup Unsweetened cocoa powder
- 1 cup Boiling water
- 0.5 cup Unsalted butter
- 1.75 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Dark beer (such as stout or porter)
- 2 cups All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Sauerkraut (rinsed, drained, and finely chopped)
- 1 cup Bittersweet chocolate chips
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan (or two 9-inch round cake pans).
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Let it cool to room temperature.
In a large mixing bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually stir in the cooled cocoa mixture and the beer until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Fold in the finely chopped sauerkraut and chocolate chips until evenly distributed.
Pour the batter into the prepared pan(s) and smooth the surface with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar if desired, or serve as is. Enjoy your unique Sauerkraut and Beer Fudge Cake!
Nutrition Facts
Calories |
4668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 825.8 g | 300% | |
| Dietary Fiber | 93.2 g | 333% | |
| Total Sugars | 486.9 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 559 mg | 43% | |
| Iron | 61.2 mg | 340% | |
| Potassium | 4601 mg | 98% | |
*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.
