Unexpectedly Delicious: The Ultimate Chocolate Sauerkraut Cake Recipe with Creamy Sour Cream Frosting
For many years, the mere mention of sauerkraut conjured up strong, unappetizing memories from my childhood. The pungent aroma, the tart taste, and the way my mom would serve it alongside some of my least favorite meals made it a culinary enemy. Leaving home for college felt like a liberation from this fermented cabbage, a chance to mentally erase it from my palate forever. Or so I thought.
Life has a funny way of challenging our preconceived notions. As I ventured out on my own, sauerkraut began to subtly reappear, catching my eye on restaurant menus and its distinct scent wafting from carnival food stalls, usually paired with hearty German sausages. A tiny seed of curiosity was planted: maybe it wasn’t as bad as my childhood memories suggested? However, the true catalyst for a complete re-evaluation of sauerkraut arrived in the most unexpected and delightful form: chocolate cake – specifically, the intriguing concept of Chocolate Sauerkraut Cake.
The Surprising History of Chocolate Sauerkraut Cake
My journey into the world of Chocolate Sauerkraut Cake led me to discover its fascinating origins. According to The Old Foodie, this unique dessert was reportedly conceived in the 1960s. It wasn’t born out of a chef’s whimsical experiment but rather a practical need: to utilize a surplus of canned sauerkraut. The creator? A school lunchroom supervisor. This fact alone adds a layer of charm and pragmatism to the cake’s legacy, suggesting an ingenious way to introduce an often-disliked vegetable into a beloved sweet treat, perhaps even to unsuspecting students.
Since its inception, various interpretations of Chocolate Sauerkraut Cake have graced newspapers and cookbooks, evolving slightly with each rendition. For years, the idea lingered in the back of my mind, a culinary dare waiting to be accepted. The sheer audacity of combining rich chocolate with tangy sauerkraut was both off-putting and irresistible. It wasn’t until a recent weekend, fueled by a newfound adventurous spirit, that I finally decided to commit. I bought the sauerkraut, cleared my schedule, and embarked on what I hoped would be a delicious revelation rather than a regrettable kitchen experiment.
Prepping the Peculiar Ingredient: A Culinary Metamorphosis
The initial steps of preparing the sauerkraut for the cake were, predictably, a sensory challenge. Draining, rinsing, and chopping the fermented cabbage brought back the familiar, somewhat unpleasant aroma that had defined my childhood aversion. However, as I meticulously worked, a different perspective began to emerge. I found myself listing other often-maligned vegetables that transform into surprisingly delectable additions in baked goods – squash in pies, beets in red velvet cakes, sweet potatoes in casseroles and breads. This mental exercise helped me push past the initial apprehension and focus on the exciting potential of sauerkraut as a secret ingredient.
The preparation itself proved to be quite enjoyable, a therapeutic rhythm of chopping and rinsing. While a simple cutting board can work, a mini chopper or food processor would certainly expedite the process, ensuring the sauerkraut is finely minced – a crucial step, as I would later discover. The rest of the cake recipe was straightforward and relaxing to assemble, a comforting contrast to the unusual main ingredient. This simplicity made the entire baking process approachable, even for those who might be hesitant about venturing into such an unconventional dessert.
During my research, I noticed that some recipes, like Amanda’s version, call for a round, layered cake. While visually appealing, I opted for a more practical approach: a 9×13 inch “serve-out-of-the-pan” cake. This choice not only simplified the baking and serving process but also made it an ideal candidate for potlucks or casual gatherings, maintaining its portability and ease of distribution.
The Secret to Success: Finely Chopped Sauerkraut
The finished cake’s flavor and texture exceeded all expectations. It was wonderfully moist, rich, and crumbly – a true delight. I wholeheartedly recommend this chocolate sauerkraut cake and will definitely bake it again. However, if there’s one pivotal piece of advice I can offer, it’s this: truly focus on chopping the sauerkraut into the tiniest possible bits. I thought I had done a commendable job with my initial chopping, but upon tasting, there were still noticeable little strings of cabbage. While this didn’t detract significantly from the overall deliciousness, a finer chop would seamlessly integrate the sauerkraut, making it virtually undetectable to the eye and even more mysterious to the palate. The goal is for the sauerkraut to contribute moisture and a subtle tang, not a distinct texture.
Beyond this minor adjustment, the cake was absolutely terrific. My decision to incorporate both warm brewed coffee and miniature chocolate chips proved to be an excellent one. The coffee deepened the chocolate flavor, adding a layer of sophisticated bitterness that perfectly balanced the cake’s sweetness, while the mini chocolate chips melted into pockets of pure indulgence. And then there was the frosting – a surprisingly fabulous companion that truly elevated the entire dessert.
Decadent Sour Cream Frosting: The Perfect Complement
The frosting recipe I used is a common pairing with chocolate sauerkraut cakes, and for good reason. Initially, I harbored some doubts, wondering if it could live up to the rich decadence of my old standby chocolate frosting. But I was pleasantly surprised. This sour cream frosting boasts a wonderfully smooth texture that, once set, transforms into a creamy, fudge-like consistency. Its slight tang beautifully cuts through the richness of the chocolate cake, creating a harmonious balance that is both sophisticated and incredibly satisfying.
The frosting is relatively simple to prepare, combining melted chocolate and butter with room-temperature sour cream, vanilla, and powdered sugar. The key is to ensure the sour cream is at room temperature to prevent the chocolate from seizing. The rich, velvety texture and balanced sweetness make it an ideal topping, making this dessert not just a novelty but a genuinely gourmet experience. Indeed, this cake and its accompanying frosting are so good that I’m already contemplating future variations. Perhaps a version with drained applesauce for a different kind of moisture and sweetness, or experimenting with other unexpected ingredients, daring to push the boundaries of conventional baking once more.
Serving Suggestions & Why This Cake is a Must-Try
This Chocolate Sauerkraut Cake isn’t just a dessert; it’s a conversation starter. Its unique ingredient makes it perfect for a potluck, especially if you’re attending a German-themed event like Oktoberfest or Wurstfest. Imagine the delighted surprise on guests’ faces when they discover the secret ingredient after raving about its deliciousness! Beyond its novelty, the cake’s deep chocolate flavor and moist texture make it a fantastic choice for any occasion where a hearty, comforting dessert is desired.
Pair a slice of this cake with a warm cup of coffee or a glass of milk for a delightful afternoon treat. For a more elaborate presentation, you could dust it with a sprinkle of cocoa powder or finely grated chocolate. While the original recipe calls for miniature chocolate chips, feel free to experiment with dark chocolate chunks for a more intense chocolate experience, or add a pinch of cinnamon or nutmeg to the batter to enhance the warm spice notes. This cake is a testament to culinary innovation, proving that even the most unlikely ingredients can come together to create something truly extraordinary. It challenges perceptions and rewards the adventurous baker with a truly memorable and surprisingly delicious dessert.
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Recipe
Chocolate Sauerkraut Cake with Sour Cream Frosting
Anna
Pin Recipe
Ingredients
- ½ of a 14 ounce can of sauerkraut
- 2 cups all-purpose flour, measure by weighing or spooning into cup (260 grams)
- ½ cup unsweetened Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces unsalted butter, softened (114 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup warm brewed coffee or water
- ½ cup miniature semisweet chocolate chips
Frosting
- 4 tablespoons unsalted butter
- 6 ounces chopped bittersweet or semisweet chocolate
- ½ cup room temperature sour cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 ⅔ cup unsifted powdered sugar OR 4 cups 12 oz sifted powdered sugar**
- 1-2 tablespoons room temperature milk or as needed
Instructions
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Preheat the oven to 350 degrees. Spray a 9×13 inch metal cake pan with flour-added baking spray.
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Spoon half of the sauerkraut out of the can and into a sieve. Drain well, pat dry, and chop it up on a cutting board or better yet, in a mini chopper or food processor. Save the rest of the sauerkraut for something else.
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In a medium size bowl, thoroughly mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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In a large mixing bowl using an electric mixer, beat the butter and sugar until creamy. Beat in the vanilla. Scrape the sides of the bowl and beat in the eggs, one by one. When eggs are blended, add the flour mixture alternately with the coffee, stirring on low speed, just until mixed. Stir in the chopped sauerkraut and the miniature chocolate chips.
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Pour the cake batter into the pan and bake on center rack for 33 to 35 minutes or until a toothpick inserted comes out clean. Let cool in the pan.
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When ready to frost, melt the butter in a medium size microwave-safe bowl. Add the chopped chocolate and stir until it is almost fully melted. Microwave at 50% power for another 30 seconds and stir until chocolate is fully melted. Scrape into a large mixing bowl.
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Stir in the ROOM TEMPERATURE sour cream and vanilla. Add the powdered sugar 1 cup at a time and beat with an electric mixer until smooth and creamy. Note: Make sure to add 1 cup at a time and taste test after the first 2 cups. You may not want to use the full amount of sugar, or you may want more. For thinner frosting, add a little more milk or sour cream. Spread over the cake.
Notes