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Grandma's Chocolate Sauerkraut Cake

12 servings5 / 5ChocolateVintageDessertBaking

A sophisticated, moist chocolate cake where rinsed sauerkraut acts as a secret leavening and texture agent, similar to coconut or zucchini, providing a deep, dark, and complex crumb without any hint of tang.

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Time

Prep: 20min
Cook: 35min
Chill: 5min
Total: 1h

Nutrition

per serving

Calories: 399
Protein: 4g
Carbs: 54.4g
Fat: 19.1g

One serving: 1/12 of the cake

Instructions

Preparation

Preheat oven to 350F and grease two 8-inch round cake pans.
Thoroughly rinse the sauerkraut in a fine-mesh sieve under cold running water for 2 minutes. Press out all excess moisture and chop finely.

The Cake Batter

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, whisk together flour, cocoa, baking powder, and baking soda.
Alternately add the dry ingredients and water to the butter mixture, beginning and ending with the flour.
Gently fold in the prepared sauerkraut until evenly distributed. Divide batter into pans.
Bake for 35 minutes or until a toothpick comes out clean. Cool completely on wire racks.

The Fudge Frosting

Beat the butter and cocoa until smooth. Gradually add powdered sugar, milk, and vanilla, whipping until the frosting is creamy and spreadable.
Frost the cooled cakes and assemble.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Ensure the sauerkraut is rinsed under cold water three times and squeezed completely dry using a cheesecloth or kitchen towel to remove all brine and acidity.

Tip 2 of 2

For the best results, use Dutch-processed cocoa powder to provide a darker color and smoother chocolate profile that complements the earthy depth of the cake.

Source

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