Chocolate Sauerkraut Pound Cake

5 from 6 votes

Rich Chocolate Sauerkraut Pound Cake full of chocolate chips. Sounds crazy, right? But once you try it, you will deem chocolate cake with sauerkraut one of your favorites. I promise. It is moist, dense and fudgy and one of the best chocolate cakes I have ever sunk my teeth into. Serve with a dollop of Devonshire cream for a splendid dessert!

Course: Cake & Cupcakes

Cuisine: American

Keyword: holiday dessert, loaf pan, pound cake, s Kraut, sauerkraut cake

Servings: slices

Calories: 309kcal

Author: Michaela Kenkel

Equipment

Ingredients

¾ cup sauerkraut drained and chopped fine do not rinse
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 milk
½ cup unsweetened cocoa powder
⅓ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees, grease, and flour the bottom and sides of a 9”x5” loaf pan.
Sift all dry ingredients together.
Cream together sugar, butter, and vanilla. Beat eggs in one at a time.
Add dry ingredients to creamed mixture alternately with milk.
Add sauerkraut mix thoroughly.
Pour into prepared pans.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Leave in the pan to cool for about 15 minutes before removing it from the pan. Let it cool the rest of the way.
Slice with a serrated knife.
Serve with Devonshire cream and fresh berries if desired.
Store the cake in the refrigerator.

Notes

Serve with fresh berries and Devonshire Cream for a beautiful dessert!

Nutrition