I know, I know. You probably looked at the title of this post and are thinking “blechh” right about now. You might not even be reading this post because why on Earth would you want to know how to make a chocolate cake with sauerkraut?? Well…because it’s good? And unique? Seriously. I saw the recipe a few months ago and instantly thought of my dad. He’s a sauerkraut lover and not a huge dessert fan, so I figured this would be the perfect cake for his birthday.
Don’t worry; you don’t actually taste the sauerkraut! It’s main purpose is to add some moistness to the cake and while it pretty much tastes like a normal chocolate cake, the sauerkraut sure does make it unique!
Here’s what you need for the cake and frosting:
- 3/4 C sauerkraut firmly packed
- 2 1/2 C flour
- Pinch of salt
- 1 t baking powder
- 1 t baking soda
- 1/2 C cocoa powder
- 11 T unsalted butter (1 stick + 3 T)
- 1 1/2 C sugar
- 2 t vanilla extract
- 3 large eggs
- 1 C cold coffee
- 1 lb. semisweet chocolate chips
- 1 C sour cream
- 2 T corn syrup
- 1 T honey
- 1 T vanilla
First, you’ll want to rinse the sauerkraut really well to get rid of the vinegary taste. Drain it and dry it a bit, but not too much. Chop it up so it’s nice and fine.
This recipe also reminded my sister and I of a beet cake our mom used to make that was incredible. In the meantime, Julia, a freelance writer for the Boston Globe who Chels and I met at the WBUR Public Radio Kitchen “eat-up”, sent us her favorite beet cake recipe. I’ll definitely be trying it soon and reporting back!
*And the winners of the Banana Nut Cheerios Giveaway chosen by Random.Org are:
Enjoy your gift basket and Banana Nut Cheerios!