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Eastern European Chocolate Sauerkraut Cake Recipe

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Chocolate Sauerkraut Cake

Chocolate Sauerkraut Cake

© 2011 Barbara Rolek licensed to About.com, Inc.
This recipe for moist chocolate sauerkraut cake with a chocolate cream cheese frosting tastes nothing like sauerkraut. Many people think the sauerkraut is coconut, but only you know it's not. This recipe has been around in one iteration or another for eons. This is my version. Not only is this a delicious cake, the name's ick factor makes it even more delicious once it's actually tasted.

Here is a larger photo of Chocolate Sauerkraut Cake.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 Chocolate Sauerkraut Cake

Ingredients:

  • Chocolate Sauerkraut Cake:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (10 2/3 tablespoons) softened butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup rinsed, drained and coarsely chopped sauerkraut
  • Chocolate Cream Cheese Frosting:
  • 2 ounces melted semisweet chocolate, cooled slightly
  • 6 ounces softened cream cheese
  • 2 tablespoons milk
  • 2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Preparation:

  1. To make the cake: Heat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and 1/4 teaspoon salt, and set aside. In a large bowl, cream together butter with 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add the flour mixture in three stages alternately with the water, mixing well. Stir in the sauerkraut.

  2. Coat a 10-inch Bundt pan or a 13x9-inch pan with cooking spray. Pour batter into desired pan and bake 35 to 45 minutes, depending on the pan used, or until a toothpick tests clean. Cool Bundt pan on wire rack 15 minutes before inverting onto wire rack to cool completely. If using a 13x9-inch pan. Let cool completely in pan.

  3. To make the frosting: In a medium bowl, combine chocolate, cream cheese, milk, confectioners' sugar, 1/4 teaspoon salt and 1 teaspoon vanilla with an electric mixer at high speed until smooth and creamy. Spread on cake.
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