Sauerkraut Surprise Cake and Sour Cream Chocolate Frosting
Dive into a delightfully unexpected treat with this Sauerkraut Surprise Cake topped with velvety Sour Cream Chocolate Frosting! Don’t let the name fool you—this moist, rich chocolate cake is infused with finely chopped, rinsed sauerkraut, which adds incredible moisture and depth without a hint of its tangy taste. The batter, enriched with cocoa, semisweet chocolate chips, and a perfectly balanced blend of dry ingredients, bakes into a decadent dessert that defies expectations. Topped with a creamy, tangy chocolate frosting made with sour cream and just the right touch of sweetness, this cake is a true conversation starter. Perfect for gatherings, birthdays, or simply treating yourself, it's a unique twist on classic chocolate cake that will have guests guessing your secret ingredient. Easy to make and wonderfully unusual, it's the ultimate fusion of creativity and indulgence in baking!
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Recipe Information
Ingredients
- 3 tablespoons Unsweetened cocoa powder
- 1 cup Hot water
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Butter (softened)
- 1.5 cups Granulated sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped sauerkraut (rinsed, drained, and finely chopped)
- 1 cup Milk
- 1 cup Semisweet chocolate chips
- 0.5 cup Sour cream
- 1.5 cups Powdered sugar
- 4 tablespoons Unsalted butter (softened, for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or a 9x13-inch baking pan.
In a small bowl, whisk together the cocoa powder and hot water until smooth. Let it cool to room temperature.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the cooled cocoa mixture, ensuring it’s fully incorporated.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Do this in three additions, mixing just until combined after each addition.
Fold in the finely chopped sauerkraut and semisweet chocolate chips using a spatula until evenly distributed in the batter.
Divide the batter evenly between the prepared pans or pour into the greased 9x13-inch pan, smoothing the tops.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter and sour cream together in a mixing bowl until creamy.
Add the powdered sugar in batches, mixing well after each addition to prevent lumps.
Add the vanilla extract and beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, frost the top and sides with the sour cream chocolate frosting.
Slice and serve this unique and delicious cake. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 48.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 159 mg | 3% | |
*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.
