Best 9 Chocolate Sauerkraut Cake I Recipes

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Indulge in a culinary paradox with our tantalizing Chocolate Sauerkraut Cake. This unique dessert combines the rich decadence of chocolate with the tangy zest of sauerkraut, creating a symphony of flavors that will intrigue your taste buds. Our collection of recipes offers variations to suit every palate, from a classic combination of chocolate and sauerkraut to a daring blend of spices and nuts. Whether you're a seasoned baker or a curious adventurer in the kitchen, our Chocolate Sauerkraut Cake recipes will guide you through the process of creating this extraordinary dessert. Prepare to embark on a culinary journey that challenges expectations and delights the senses.

Check out the recipes below so you can choose the best recipe for yourself!

UNBELIEVABLE SAUERKRAUT CHOCOLATE CAKE



Unbelievable Sauerkraut Chocolate Cake image

An unlikely combination of chocolate and sauerkraut yields an absolutely delicious and moist Chocolate Birthday Cake. Add cocktail cherries to the middle and finish with a luxurious Ermine Frosting for a real stunner!

Provided by Bernice Hill

Categories     Baking/Desserts

Time 1h20m

Number Of Ingredients 23

FOR THE CAKE
2/3 cup butter; softened
1 1/2 cups white sugar
3 eggs
1 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 cup cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup water
1 cup sauerkraut; drained and very finely chopped
FOR THE ERMINE FROSTING
5 tbsp flour
1 cup milk
1 cup white sugar
pinch of salt
1 tsp vanilla extract
1 cup butter; room temperature
1/2 cup cocoa
1/2 cup icing sugar (optional)
30 cocktail cherries
3/4 cup jelly (cherry, raspberry, etc)

Steps:

  • Pre-heat oven to 350 F. Prepare two 8 inch cake pans by greasing with butter and lightly dusting with flour. Line pan bottoms with parchment paper.
  • With a mixer, cream butter and sugar together until they become light and fluffy.
  • Add eggs one at a time and mix in completely between each addition. Add vanilla.
  • Sift dry ingredients over the wet ingredient bowl and mix to incorporate well, drizzling in the extra water.
  • When the batter is smooth and well mixed, add in chopped sauerkraut and mix in. Divide the batter evenly between the two pans and smooth the tops with a spatula, if needed.
  • Bake at 350 F for 25 minutes and test with a cake tester. If it comes out clean, then the cake is done. If not, bake for another 5 minutes.
  • Whisk flour, milk and granulated sugar in a small pot.
  • Heat and whisk over med-high heat until the mixture begins to bubble, then stir until it becomes thick and like a thick pudding.
  • Remove from heat and cover the surface of the mixture with plastic wrap. Let cool completely.
  • With a mixer, beat the butter until soft and whipped. Add salt and vanilla.
  • Gradually drop in the milk/flour mixture and incorporate into the butter well.
  • When all the milk/flour is incorporated, add the cocoa and combine.
  • Add 1/2 cup of icing sugar if you like the frosting a bit sweeter.

Nutrition Facts : Calories 1524 calories, Carbohydrate 155 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 925 grams sodium, Sugar 113 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHOCOLATE SAUERKRAUT CAKE I



Chocolate Sauerkraut Cake I image

Your guests will never guess that sauerkraut delivers the extra flavor to this chocolate cake with a fluffy and creamy frosting.

Provided by Judy Wilson

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

⅔ cup shortening
1 ½ cups white sugar
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 eggs
1 ¼ teaspoons vanilla extract
1 cup water
½ cup drained and chopped sauerkraut

Steps:

  • Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  • In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 13.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 252.4 mg, Sugar 25.4 g

SAUERKRAUT SURPRISE CAKE



Sauerkraut Surprise Cake image

No one will ever believe that the secret ingredient is finely chopped sauerkraut!

Provided by JJOHN32

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 14

Number Of Ingredients 15

½ cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
1 cup water
1 cup drained and chopped sauerkraut
16 ounces semisweet chocolate chips
4 tablespoons butter
½ cup sour cream
2 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
  • In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
  • Sift together flour, baking powder, baking 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.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
  • To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

Nutrition Facts : Calories 525 calories, Carbohydrate 81.6 g, Cholesterol 69.6 mg, Fat 23 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 13.7 g, Sodium 369.1 mg, Sugar 62.6 g

CHOCOLATE SAUERKRAUT CAKE



Chocolate Sauerkraut Cake image

This cake is very moist . My family loves it .I usually make it around the holidays .

Provided by Jenny Curtis

Categories     Chocolate

Time 1h

Number Of Ingredients 18

2/3 c butter
1 1/2 c sugar
1 tsp vanilla
3 eggs
1/2 c cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 1/4 c all purpose flour , sifted
1 c milk
2/3 c sauerkraut ,rinsed , drained and chopped
chocolate butter cream frosting
3/4 c cocoa powder
1 pinch salt
2 c powdered sugar
1/2 c butter
1 tsp vanilla extract
3/4 c whipping cream

Steps:

  • 1. Preheat oven to 325 %
  • 2. Grease and flour 2 ( 8-inch )cake pans . Cream butter and sugar until smooth . Add vanilla and eggs , one at a time . Sift dry ingredients together and add alternately with milk . Mix well . Fold in drained sauerkraut .
  • 3. pour evenly into prepared cake pans Bake in preheated oven for approximately 30 minutes , or until cake springs back at the touch . Remove from pans and frost with Chocolate Butter cream Frosting
  • 4. Chocolate Butter Cream Frosting : Combine cocoa , salt ,and sugar . Cream butter and vanilla . Add cream . Combine the sugar mixture and cream a little at a time , then beat 2 minutes at high speed with an electric mixer . Spread on cooled cake .

CHOCOLATE SAUERKRAUT CAKE



Chocolate Sauerkraut Cake image

Revel in this Chocolate-Sauerkraut Cake from My Food and Family. This unique combination makes for a delicious dessert!

Provided by My Food and Family

Categories     Home

Time 1h43m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (2-layer size) chocolate cake mix
1 cup CLAUSSEN Sauerkraut, rinsed, well drained and finely chopped
1 cup semi-sweet chocolate chips
1/4 cup butter
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
1/4 tsp. salt
2-3/4 cups powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely.
  • Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SAUERKRAUT CHOCOLATE CAKE



Sauerkraut Chocolate Cake image

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.-The Fremont Company

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup sauerkraut, drained, squeezed dry and chopped
SILK CHOCOLATE FROSTING:
1-1/3 cups butter, softened
4 ounces unsweetened chocolate, melted
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1/4 cup whole milk

Steps:

  • Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 505 calories, Fat 26g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 412mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE SAUERKRAUT CAKE



Chocolate Sauerkraut Cake image

I adopted this recipe from the Recipezaar account. Be sure to rinse and drain the sauerkraut several times when you make this recipe.

Provided by flower7

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 17

2 1/4 cups unbleached flour, sifted
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter or 2/3 cup regular margarine
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup water
2/3 cup sauerkraut, rinsed, drained, coarsely chopped
1 ounce semisweet chocolate
3 ounces cream cheese, softened
1 tablespoon milk
1 cup confectioners' sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • 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 13x9x2-inch baking pan.
  • Bake in a preheated 350°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.

CHOCOLATE SAUERKRAUT CAKE



Chocolate Sauerkraut Cake image

Make and share this Chocolate Sauerkraut Cake recipe from Food.com.

Provided by Sweet Tooth8482

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 11

3/4 cup sauerkraut, drained and chopped
1 1/2 cups sugar
1/2 cup butter
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350°.
  • Sift all dry ingredients together.
  • Cream sugar, butter and vanilla.
  • Beat eggs in one at a time.
  • Add dry ingredients to creamed mixture alternately with water.
  • Add sauerkraut mix thoroughly.
  • Pour into greased pan or pans.
  • Bake 30 to 40 minutes until cake tests done.
  • Frost.

1950 CHOCOLATE SAUERKRAUT CAKE (THINK COCONUT)



1950 CHOCOLATE SAUERKRAUT CAKE (think coconut) image

My mother-in-law had put this recipe in her 1950 Indiana Church Cookbook.I I have had the recipe since then, and have baked it many times. It is always liked by my family and friends. In 2007, The Spokane Review Newspaper was asking for unusual recipes to publish. I entered this recipe, and they published it Dec 23, 2007....

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 50m

Number Of Ingredients 11

1/2 c butter...softened
1-1/2 c sugar
3 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c cocoa
1 can(s) 8 oz, canned sauerkraut, drained & rinsed with water. drain again, and chop
1 c water

Steps:

  • 1. In a large bowl beat the sugar and eggs one at a time, beating together till light. Beat in the softened butter, and vanilla.
  • 2. In a second bowl add the flour, baking powder, baking soda, salt, and cocoa. Mix well. Add this to the above creamed mixture. Stir in cut up sauerkraut. Add the water and mix all together. Put in a 9x13 cake pan. Bake at 350 for 30-35 minutes. Let cool an a rack. I normally just sprinkle cooled cake with powdered sugar. But if you want to frost..here is a wonderful recipe I just found on JAP. By Norene Dowell... " No Guilt Creme Cheese Frosting" Cut and serve when ready.

Tips:

  • To make the cake as moist as possible, be sure to drain the sauerkraut very well before adding it to the batter.
  • If you don't have any baking cocoa on hand, you can use unsweetened chocolate powder instead. Just be sure to add an extra 1/4 cup of sugar to the batter.
  • For a richer flavor, use high-quality chocolate chips or chunks.
  • If you want to make the cake ahead of time, you can store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
  • To serve, dust the cake with powdered sugar or top it with whipped cream.

Conclusion:

Chocolate sauerkraut cake is a unique and delicious dessert that is sure to be a hit at your next gathering. The cake is moist and chocolatey, with a hint of sourness from the sauerkraut. It's a great way to use up leftover sauerkraut, and it's also a fun and easy recipe to make. So next time you're looking for a new dessert to try, give chocolate sauerkraut cake a try. You won't be disappointed!

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