Sauerkraut Chocolate Cake
Unleash the magic of unexpected ingredients with this Sauerkraut Chocolate Cake, a rich and moist dessert that will surprise and delight your taste buds. This intriguing recipe combines classic chocolate cake essentials—like cocoa powder, butter, and vanilla—with the tangy twist of finely chopped sauerkraut. Don't worry; the sauerkraut isn't detectable in flavor but works wonders in delivering unparalleled moisture and texture. Ideal for adventurous bakers, this cake takes just 20 minutes to prep and emerges from the oven in under 35 minutes with a soft crumb and decadent chocolatey goodness. Perfect for any occasion, you can dress it up with a dusting of powdered sugar or a sprinkle of semi-sweet chocolate chips. With its unique ingredient and irresistible flavor, this Sauerkraut Chocolate Cake will be the talk of your next gathering!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Sauerkraut, rinsed, drained, and finely chopped
- 1 cups Whole milk
- 0.5 cups Semi-sweet chocolate chips (optional, for garnish)
- 2 tablespoons Powdered sugar (optional, for garnish)
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, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold the finely chopped sauerkraut into the batter until evenly distributed.
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 a wire rack to cool completely.
Once cooled, frost and decorate as desired. You can sprinkle the top with powdered sugar or garnish with semi-sweet chocolate chips for added flair.
Slice and serve this unique dessert to your guests. Enjoy!
Nutrition Facts
Calories |
4213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 662.3 g | 241% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 383.8 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 741 mg | 57% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 3428 mg | 73% | |
*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.
