Sauerkraut chocolate cake

    1 hour 5 min

    A moist and rich chocolate cake with an ingredient that is best kept a secret. Don't be put off - you can't taste the sauerkraut, but it lends a lot of moisture to the cake, and can give the illusion of desiccated coconut, depending on how finely you chop it. Just as some chocolate cakes call for vinegar, this one calls for sauerkraut! Try a coconut icing for the top.

    26 people made this

    Serves: 24 

    • 100g drained and chopped sauerkraut
    • 340ml buttermilk
    • 150g butter
    • 400g light brown soft sugar
    • 2 teaspoons vanilla extract
    • 2 eggs
    • 55g unsweetened cocoa powder
    • 280g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
    2. Sift cocoa, flour, baking powder, bicarbonate of soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
    3. In a large bowl, cream butter, dark brown soft sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
    4. Pour mixture into prepared tin. Bake at 180 C / Gas 4 for about 45 minutes, or until skewer inserted into cake comes out clean. Cool cake and ice with your favourite icing.

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    Reviews in English (20)


    Well, to be honest....I made this as a joke on my family. I know, but we have an evil streak when it comes to our humor! But let me tell is wonderful! The joke was on me! I used self rising flour and omitted the soda and salt. I didn't have any buttermilk, so I just used 2% instead. Other than that, I didn't change a thing. Oh, I rinsed the kraut many many times, then I took kitchen sissors and cut it up very fine. My kids won't eat coconut because of the texture...I was trying to avoid that. It almost looked like a chocolate mousse when I poured it into the pan. I didn't know what to expect. But the house sure smelled good. It cooked for the full 45 minutes. Afterwards I trimmed the top so I would lay flat on my pan. I didn't tell one about the kraut and the kids went to town on it! You can see the kraut just a bit, but not too much. They loved it. Very moist and good, especially warm. We won't frost this one...and I'll be sure to make it again and again. This one is very much worth a try!  -  01 Dec 2006  (Review from Allrecipes US | Canada)


    Do not be scared! Live a little and step outside the box; these are fantastic! I followed the recipe w/2 minor alterations: 1. I made as cupcakes (baked for right around 20 min a batch and the recipe made 30 cupcakes for me) and 2. I never have buttermilk so I used the milk (1% at our house) and vinegar substitution. I should probably make it known that I'm NOT a from scratch cake fan; I tend to prefer Duncan Hines box mixes, so I baked these more for the novelty of the sauerkraut w/low expectations...well, they certainly exceeded the low bar I had set! These are great! great flavor...I'm not sure what the sauerkraut does (some bites I felt I could get the barest hint of sauerkraut, but maybe it was all in my head), but these are def worth trying! I frosted w/butter cream (butter cream II from here, actually) but next time I think I'll try w/either a cinnamon-y or a caramel or a PB or a mint frosting (the possibilities are endless!) thanks to the suggestions of wonderful RE members.  -  30 Mar 2009  (Review from Allrecipes US | Canada)


    Hands down one of the best cakes I have ever made! I followed the recipe exactly as stated and the result was spectacular! Thanks for submitting!  -  31 Dec 2004  (Review from Allrecipes US | Canada)