Chocolate Sauerkraut Cake

    (6)
    50 min

    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.


    5 people made this

    Ingredients
    Serves: 14 

    • 110g butter
    • 300g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 45g cocoa powder
    • 250ml water
    • 140g drained and chopped sauerkraut
    • For the Chocolate icing
    • 450g chocolate chips
    • 4 tablespoons butter
    • 120ml soured cream
    • 330g icing sugar

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and lightly flour a 23cm square cake tin.
    2. 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.
    3. 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.
    4. Bake for 35 to 40 minutes. Let cake cool in tin while you make the icing.
    5. 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.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    18

    The frosting was delicious. The cake is dark and moist. I used leftover sauerkraut I had from dinner (knockwurst and potatoes). My son thought it was chocolate cake with coconut in it. He's asked me to make it again.  -  07 Jan 2001  (Review from Allrecipes US | Canada)

    by
    5

    I'm glad I made this while my husband was out or he would have never tried it! You really can't taste the sauerkraut outside of the texture and it has the texture of coconut! Next time I might add more cocoa or a little oil to the batter to make it richer, but it was still really good. Perfect for using up that leftover kraut from dinner!  -  10 Jul 2012  (Review from Allrecipes US | Canada)

    by
    4

    This is a very moist chocolate cake. I made this when no one was around to see me put the sauerkraut in the batter. I took this to work and we played 'guess the ingredient'. Ten different people tried the cake and not one of them guessed correctly. The frosting on this cake is very good, but very rich. I would make this cake again if I have leftover sauerkraut. Thanks JJOHN32 for sharing.  -  11 Oct 2012  (Review from Allrecipes US | Canada)

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