Sauerkraut Chocolate Cake

    Sauerkraut Chocolate Cake

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    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.

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