Sauerkraut Chocolate Cake

Sauerkraut Chocolate Cake

Be the 1st to save!

5 people made this

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


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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate