Sauerkraut Chocolate Cake

    1 hour 5 minutes

    Want to make a chocolate cake with a difference? The finely chopped sauerkraut keeps the cake moist and adds a wonderful flavour.

    6 people made this

    Serves: 14 

    • 115g butter
    • 1 1/2 cups (300g) white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 cup unsweetened cocoa powder
    • 1 cup (250ml) water
    • 1 cup drained and chopped sauerkraut
    • 450g dark chocolate chips
    • 60g butter
    • 1/2 cup sour cream
    • 2 3/4 cups (330g) icing sugar

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour one 13x23cm cake tin.
    2. In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
    3. Sift together flour, baking powder, bicarb soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
    4. Bake at 180 degrees C for 35 to 40 minutes. Let cake cool in pan. Frost with sour cream chocolate icing. Cut into squares to serve.
    5. To make sour cream chocolate icing: Melt the semi-sweet chocolate pieces and 60g butter over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Gradually add sifted icing sugar to make spreading consistency. Beat well. Spread over cooled cake.

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    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  (Review from Allrecipes USA and Canada)


    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 USA and Canada)


    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 USA and Canada)