About this recipe:You've heard of beetroot chocolate cake so why not try other vegetables such as this cake with finely chopped sauerkraut! I top it with an easy soured cream chocolate icing.
300g caster sugar
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
45g cocoa powder
140g drained and chopped sauerkraut
For the Chocolate icing
450g chocolate chips
4 tablespoons butter
120ml soured cream
330g icing sugar
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and lightly flour a 23cm square cake tin.
In a large mixing bowl, cream 110g butter and 300g caster sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
Sift together flour, baking powder, bicarbonate of soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour cake batter into prepared cake tin.
Bake for 35 to 40 minutes. Let cake cool in tin while you make the icing.
To make the icing: Melt the chocolate and butter over low heat. Remove from heat and blend in the soured cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Gradually add sifted icing sugar and mix well until it's spreadable.