Sauerkraut Chocolate Cake with Sour Cream Chocolate Frosting
Dense, fudge-y chocolate cake made with sauerkraut - yes, sauerkraut -slathered in sour cream chocolate frosting. Best Chocolate cake I have ever eaten!
Servings: 1 layer cake
Calories: 523kcal
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
NOTE: This recipe makes a very generous amount of frosting. I like to have a thick layer on my cakes, and in between layers. If you make this cake in a 9x13 cut the frosting in half.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 81g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 420mg | Fiber: 2g | Sugar: 65g