Sauerkraut Chocolate Cake
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Dense, fudge-y chocolate cake made with sauerkraut – yes, sauerkraut -slathered in sour cream chocolate frosting.
Best Chocolate cake I have ever eaten!
I can almost hear you right now. “EW! SAUERKRAUT in a chocolate cake?!?!”
All I have to say to you is this … Don’t knock it til you try it!
I felt the same way the first time I heard it … how can it be good? What’s the point?
Well, the point is, it makes the fudgiest, dense, moist cake EVER — I have made this cake twice in the last month, and nobody, not one person said anything except “This is the best chocolate cake I have EVER had!”
It is slathered in rich sour cream chocolate frosting, that is so dang good, it’s hard to not just eat it with a spoon!
Frank’s Kraut Works Great
I have been fortunate to have a working relationship with Frank’s Kraut. I was led to their recipe site, sauerkrautrecipes.com to check out some of their customers tried and true recipes. When I saw the “Dessert Section” I thought no way …dessert and sauerkraut in the same sentence?
One day I made this cake when the kids were in school. When they got home I cut a big slice and gave each of them a fork. I asked them, “If you had to guess who sponsored this post, who would you guess?” They were eating, bite after bite, Yumm’ing and Mmm’ing the whole time.
They guessed about every chocolate company known to man, and each time I said no. My oldest who ate about half the cake himself said “I don’t even really like chocolate cake, and I can’t stop eating it! Just tell us already!” My youngest, being the comedian she is, says “its probably like sauerkraut or something!”
BINGO! None of them could believe it!
I made this cake for my Mom and her twin sister’s 65th birthday last weekend. We had a pool party and had about 27 people here. I made two cakes, this one, and a Banana Split Jelly Roll. I didn’t tell anyone that there was sauerkraut in the cake, but I will tell you there was none left. For those of you who came, and are reading this now … SURPRISE!
My Mom (right) and her twin sister (left) after they had blown out the candles.
Perfect day for a pool party!
Why Does Sauerkraut Work Well With Sauerkraut Chocolate Cake?
Ok, I knew you were going to ask this question. How did I know that? Because anyone in their right mind would have to ask this question. Sauerkraut and chocolate? Are you kidding me? Say chocolate and hazelnuts and everyone goes “Nutella!” They get it. But suggest sauerkraut?
People will start asking if you are pregnant and wondering why you get such strange cravings!
Sauerkraut And Chocolate Better Than Peanut Butter And Chocolate?
Just for the record, this is a dessert that it is best to say little about. When folks see it, then their eyes and nose and taste buds will answer all the most important questions. As soon as everyone starts saying “This is the best chocolate cake EVER!”… Well, that is when you want to let them know.
A moment sooner and you risk having to eat that whole dang cake yourself! (Not going to lie. It will be a challenge to decide every time which way is the best way to go. Tell all. Leave it a secret. The choice is yours!)
The Reasons Sauerkraut Works With Chocolate Cake
You like sour cream and chocolate right? So many great desserts depend on that “sour” element to be unique. Think Cheesecakes for example. Or chocolate ganache. The sour element is what works so well sitting between, binding the bitter and the sweet of chocolate. Hopefully, you get where I am going with that…
Yes! The sauerkraut adds not only the “sour” of the kraut but also the saltiness. The combo does wonders for making the chocolate taste more chocolaty. It holds back the sweetness from being too sweet. Trust me, it isn’t like you are tossing the sauerkraut onto a hot dog at the ballpark.
Another Sauerkraut Benefit
The other benefit sauerkraut adds is the brininess helps add and retain moisture. Therefore, it helps create a more spongy, moist and perfect cake batter.
Just like the sour cream in the frosting, it gives that slight twist on the flavor that makes it so good!
Do you love to bake like me? I have all sorts of great cake recipes and frosting recipes here on my blog!
^Love it? Pin it!^
Don’t forget where you found this Sauerkraut Chocolate Cake recipe! Pin it to your favorite Pinterest board before you go!
And of course, you know how much I Love Sauerkraut! You, too? Want to know everything you can about it? Where it comes from? How it’s made? And you know there are tons of Sauerkraut recipes in my Ultimate Guide to Sauerkraut. Check it out, today!
I urge you to try this recipe yourself and see just how utterly amazing it is! Enjoy! 
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Sauerkraut Chocolate Cake with Sour Cream Chocolate Frosting
Ingredients
- FOR THE CAKE:
- ¾ cup sauerkraut drained and chopped fine
- 1 ½ cups sugar
- ½ cup butter
- 3 eggs
- 1 teaspoon pure vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tsp. salt
- 1 cup water
- ½ cup unsweetened cocoa powder
- FOR THE FROSTING:
- 12 oz. semi-sweet chocolate chips or squares
- 8 Tablespoons. butter
- 1 cup sour cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 5 cups confectioners sugar
Instructions
- Preheat oven to 350 degrees, grease, and flour two 9" round cake pans.
- Cream together sugar, butter, and vanilla. Beat eggs in one at a time.
- Sift all dry ingredients together. (flour, baking soda, baking powder, salt, and cocoa powder)
- Add dry ingredients to creamed mixture alternately with water.
- Add sauerkraut mix thoroughly.
- Pour into prepared pans.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Frost with Sour Cream Chocolate Frosting: To Prepare the frosting: Melt the chocolate with butter on low heat until smooth. Remove from heat and pour it into a mixer. Blend in the sour cream, vanilla, and salt. Gradually add the sugar until it is your desired spreading consistency. Whip until smooth.
- Store the cake in the refrigerator.
Notes
Nutrition
You weren’t kidding, this cake is fabulous! I had leftover kraut from making Reuben sandwiches and went looking for a recipe and found this one. It’s possibly the best chocolate cake I’ve ever made! I have to eat gluten-free, so my flour blend substitute was 1/2 c. each white rice flour, brown rice flour, tapioca flour, and sorghum flour, plus 1 t. xanthan gum. I skipped the frosting, sprinkling a few chocolate chips and chopped walnuts on before baking instead. Baked in a 13×9 pan for 40 minutes. Perfect! Thanks for the recipe.
I am THRILLED you loved this cake as much as I do!! It truly is the best chocolate cake!
I would love to know how long I can keep leftov er saquerkraut in the fridge. There is only me and I love to have it in several ways–not only cake (which I freeze) but hot dogs and especially brats!
When family comes- they all have things they like different than each other —AND me! And they are not fond of sauerkraut.
Hi, Carol! Since it is fermented it keeps for a long time. But it also freezes really well! Maybe keep a small mason jar in the fridge for you, but freeze the rest in small freezer bags?