Best 2 German Chocolate Sauerkraut Cake Recipes

Embark on a culinary journey to savor the unique flavors of German Chocolate Sauerkraut Cake, a delightful fusion of sweet and tangy notes. This delectable cake combines the richness of chocolate with the piquant sourness of sauerkraut, creating an intriguing symphony of flavors that will tantalize your taste buds. Discover the secrets behind this unique cake, from selecting the perfect sauerkraut to achieving the ideal balance of flavors. Immerse yourself in the step-by-step instructions, ensuring a perfect result every time. Enhance your baking skills and impress your loved ones with this extraordinary cake that is sure to become a favorite. Additionally, explore variations of this recipe, such as the gluten-free and vegan options, catering to diverse dietary preferences and ensuring everyone can indulge in this culinary delight.

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

GERMAN CHOCOLATE SAUERKRAUT CAKE

German Chocolate Sauerkraut Cake image

"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup sweetened shredded coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup sweetened shredded coconut, divided
2/3 cup chopped pecans, divided

Steps:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 424mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.

GERMAN CHOCOLATE SAUERKRAUT CAKE

German Chocolate Sauerkraut Cake image

The sauerkraut cannot be tasted; you think you're eating coconut!

Provided by Janice

Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake

Yield 12

Number Of Ingredients 11

Ingredients

⅔ cup butter
1 ⅓ cups white sugar
3 eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 ¼ cups sifted all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups water
⅔ cup drained and chopped sauerkraut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 42.6 g, Cholesterol 73.6 mg, Fat 12.2 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 311.3 mg, Sugar 22.6 g

Tips for Making German Chocolate Sauerkraut Cake

- To save time, use pre-made sauerkraut. Be sure to drain it well before using it in the cake batter. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using it in the cake batter. - The cake batter will be thick, so be sure to mix it well until it is smooth. - Bake the cake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it. - For the frosting, be sure to use unsweetened cocoa powder. Sweetened cocoa powder will make the frosting too sweet. - If you don't have coconut pecans, you can use regular pecans or walnuts. - Spread the frosting on the cooled cake and top with additional coconut pecans. - Enjoy the cake immediately or store it in the refrigerator for later.

Conclusion

German chocolate sauerkraut cake is a unique and delicious dessert that is perfect for any occasion. The cake is moist and flavorful, with a slight tang from the sauerkraut. The frosting is rich and chocolatey, with a hint of coconut. If you're looking for a new and exciting dessert to try, German chocolate sauerkraut cake is a great option.