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- Dish type
- Vegetable cakes
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.
6 people made this
- 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
MethodPrep: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.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
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
by Marissa Heathcote
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
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
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Sauerkraut Cake.
Ready to make this Chocolate Sauerkraut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 1/4 c Flour Unbleached, Sifted 1 1/2 c Sugar
1/2 c Cocoa Baking 3 ea Eggs Large
1 t Baking Powder 1 t Vanilla
1 t Baking Soda 1 c Water
1/4 t Salt 2/3 c Sauerkaraut *
2/3 c Butter Or Regular Margarine
———————-CREAMY CHOCOLATE FROSTING———————-
1 oz Semisweet Chocolate 1 c Confectioners’ Sugar
3 oz Cream Cheese Softened 1/8 t Salt
1 T Milk 1/2 t Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
++++++++++++++++++ Sift together the flour, cocoa, baking powder,
baking soda and salt set aside. Cream together the butter and sugar
in a bowl until light and fluffy, using an electric mixer set at
medium speed. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Add dry ingredients alternately with water
to creamed mixture, beating well after each addition. Stir in
sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan.
Bake in a preheated 350 degree F. oven for 35 minutes or until cake
tests done. Cool in pan on rack. Frost with Creamy Chocolate
Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt
chocolate in a custard cup in hot water. Cool slightly. Combine
chocolate, cream cheese, milk, confectioners’ sugar, salt, and
vanilla in a bowl.
Beat with an electric mixer at high speed until smooth and creamy.
NOTE: This is one of those dishes that sound absolutely horrible, but
tastes great. It is also one of those recipes that is a classic but
you can never find in most cookbooks. I have fooled my kids with this
as well as seen it done on TV. Everyone thinks that the sauerkraut
is coconut. So be sure to rinse and drain the sauerkraut several
times when you make this recipe.
Chocolate Sauerkraut Cake
This cake is rich and dense the sauerkraut gives it a slight bite. Serve it unfrosted, or spread it with a simple buttercream frosting.
Make Ahead: The cake can be cooled completely, then wrapped in plastic wrap and aluminum foil. Freeze for up to 1 month.
Yield: Makes two 8-inch, single-layer cakes
Position an oven rack in the middle of the oven and preheat to 325 degrees. Use a little butter to grease two 8-inch cake pans then flour them, shaking out any excess flour. If desired, place 8-inch circles of parchment paper or wax paper in the bottom of each pan.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer beat on medium speed for 5 minutes, until smooth, stopping to scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating to incorporate after each addition, and the vanilla extract.
Sift together the flour, cocoa powder, baking powder, salt and baking soda on a sheet of wax paper or parchment paper.
Reduce the speed to low add the flour mixture alternately with the water, beating until smooth.
Use a spatula to fold in the drained, chopped sauerkraut until well incorporated. Divide the thick batter evenly between the 2 prepared pans, leveling the surfaces.
Place both pans on the middle rack and bake for about 30 minutes or until the cakes spring back lightly when touched. Serve warm or at room temperature.
Heloise: This chocolate cake has a sauerkraut 'surprise'
I'd be happy to share the recipe with you. You'll love this moist cake. And amaze your guests with the "surprise" ingredient after they have tasted the cake. They won't believe it.
Chocolate Sauerkraut Cake
2/3 cup shortening or butter
1 1/4 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 to 2/3 cup sauerkraut, chopped, rinsed and drained well
In a medium bowl, cream together sugar and shortening. Add eggs, mix well, then add vanilla, salt and cocoa mix together. In a separate bowl, sift together flour, baking soda and baking powder. Then add dry ingredients and water, a little bit at a time, to the batter and mix. Next, fold in sauerkraut by hand. Bake in a greased, floured pan(s) 35 to 45 minutes at 375 degrees. This will make one 9-by-13 sheet cake or a two-layer cake.
Use your favorite frosting. My favorite? Sour-cream or cream-cheese icing.
Dear Heloise: I always had trouble finding my favorite recipes. I bought 4-by-6 floppy photo albums and labeled each as casseroles, desserts, etc. Now I can find the recipes in no time.
Dear Heloise: Use this hint to remove cooking odors. All you do is pour vanilla extract into a small saucepan and bring it to a simmer (low heat or it will evaporate -- Heloise).
It doesn't have to be the expensive "real" vanilla extract. It can be the cheapest thing on the shelf. It still works fine. And if it boils down, add water. It still will smell wonderful.
Slow Cooker Chocolate Sauerkraut Cake
In a large mixing bowl, combine sugar and shortening. Beat welladd beaten egg, vanilla, and cocoa. Mix in combined all-purpose flour, baking powder, baking soda, and salt alternately with beer, beginning and ending with dry ingredients. Mix in finely chopped sauerkraut.
Pour butter into greased and floured cake pan. Arrange on rack in 6quart (6 L) slow cooker. Cover slow cooker and cook on high-heat setting for 2½-3 hours (until toothpick inserted in center of cake comes out clean).
Cool baked cake on wire rack 10 minutes, then invert onto rack and cool. Pour Chocolate Glaze over.
To make Chocolate Glaze:In a mixing bowl, combine all ingredients and enough milk to make glaze consistency.
Chocolate Sauerkraut Cake with Boozy Cherriesis dedicated to raising awareness and appreciation of German and Central European cuisine. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. Browse 1,100+ imported food and beverage products for sale. This website is maintained by German Foods North America, LLC, an independent importer and retailer based in Washington, DC.
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Beer and Sauerkraut Chocolate Fudge Cake
Let&rsquos face it. I have a certain reputation for putting odd ingredients in my baking. The world collectively lost its mind when they found out the secret ingredient in my 7 Up Salad, and I kind of get it&hellip I mean, it sounds weird to put mayonnaise in a jello dish. But since I&rsquove known several famous recipes that include mayonnaise in sweet dishes, it never really fazed me.
An my Spam Pineapple Upside Down Cake sounds kind of weird to some folks, but it&rsquos HUGE in Hawaii.
But this dish? This is one that I would probably run far away from if I knew the ingredients before tasting it. But ladies and gentlemen&hellip I will beg you to bear with me. Because I&rsquom about to blow your minds with the one and only Beer and Sauerkraut Chocolate Fudge Cake.
This is one special cake, I have to say. The use of sauerkraut really makes it hard for most people to get behind it, but it truly makes a very delicious fudgey cake that even kids will LOVE.
Begin by beating together your butter and sugar, creaming them together until light and fluffy. Then beat in your eggs, one at a time and add your vanilla.
In a separate bowl, combine your dry ingredients together. Then slowly add them to your wet mix, alternating with the beer and combining them all together.
Next, stir in your sauerkraut. YUM!
Pour your batter into your favorite cake pan(s), making sure they are well greased and floured, and spread it out.
Bake for about 40 minutes at 350 degrees or until a knife stuck in the center comes out clean and the top has a nice spring to it.
Allow it to cool in the pan for ten minutes before removing it to a plate or platter. Once it is completely cooled, frost with your favorite frosting!
Remember to keep it a secret what&rsquos inside until everyone has tried it. The last thing you want is for people to run away without giving it a chance. It&rsquos so fun to make people guess what&rsquos inside!
This is the perfect cake to make for any sort of German celebration. I try to make it during Oktoberfest, as it&rsquos such a fun theme. I&rsquove also told people it&rsquos a &ldquoREAL&rdquo German Chocolate Cake, and they are much more willing to try it.
So what do you say? Are you up for trying this weird and wonderful recipe, or will knowing the secret freak you out??
Sauerkraut Chocolate Cake
Don't scoff at this cake, it's been passed around for years between friends and family because it's just that good! The sauerkraut imparts moisture, texture and its tanginess melds with the other flavors to create richer, chocolate flavor. Some have described the taste of this cake as decadent.
2/3 cup butter or margarine
1 1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup sauerkraut, rinsed, drained and chopped
Filling and Frosting:
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon instant coffee powder
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Murzynek Polish Chocolate Cake
Classic Polish Chocolate cake is easy and delicious. Moist and fluffy, delicate, with perfect amount of cocoa and sweetness. Classic Murzynek Polish Chocolate cake was the first cake I have baked myself:) It was so popular during PRL and still is now. My children love this cake, they love to bake it themselves, my son even choose it as his birthday cake. Try this traditional recipe, Polish chocolate cake would suit well on Easter table, if you prefer to keep it simple but delicious.
For more Easter dishes check the link: Polish Easter recipes.
- 0,5 cup milk
- 3 heaped tablespoons cocoa
- 1,5 cup sugar
- 250 g/0,5 lb butter
- 4 eggs
- 1,5 cup all purpose flour
- 2 ts baking powder
Place milk, cocoa and sugar in a sauce pan, whisking bring to boil. Set aside from heating and add butter cut into smaller pieces, let it melt. Cool. Save half a cup of it for topping of the cake.
Combine flour with baking powder.
Separate egg yolks and whites.
Once the cocoa batter is cooled, place it in the bigger bowl. Add egg yolks and whisk (or mix with a kitchen robot or mixer)). Then add gradually flour and whisk into the cocoa batter.
Whip egg whites stiff and delicately add it to the batter, combine with a spoon.
Preheat the oven to 180 C/ 350 F.
Cover the bottom of the round baking dish (26 cm/ 10 in diameter) with a baking paper and grease the edge with butter. Pour the dough into it.
Bake for 45-50 minutes. Check the cake with a wooden stick – once it’s dry, it’s ready.
Cover Murzynek Polish Chocolate Cake with a cocoa topping left in the first step of the cake preparation.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
Thanks for liking and sharing my recipes to your friends – it helps to develop my blog!
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