Chocolate sauerkraut cake with chocolate frosting

Chocolate sauerkraut cake with chocolate frosting

Based on 0 ratings
"This uber-global recipe unites sauerkraut, a national German dish, with the ideal American chocolate cake. The acidity of the sauerkraut highlights the intense chocolate flavour and gives it a fluffy texture. The cake batter is also perfect for making cake-ies. The chocolate frosting is the simplest of chocolate frostings, yet simple can also be simply delicious! The frosting can also be made vegan by using plant-based alternatives. This batter will make 16–18 cake-ies; preheat the oven as above and bake for 12–14 minutes. To freeze them, simply freeze mounds of batter on a plate, then wrap airtight and freeze for up to 6 months. Bake from frozen for 12–14 minutes. Cake: The batter can be kept in the fridge in an airtight container for 3 days. You can also freeze it: Once completely cooled, wrap the unfrosted cakes airtight and freeze for up to 6 months. To defrost, let the cakes thaw in the fridge overnight or on the counter for a few hours, then assemble and frost. Frosting: Refrigerate in an airtight container for 10 days. Bring to room temperature, then stir until spreadable. You can also freeze it in an airtight container for up to 6 months. To defrost, let thaw, then stir until spreadable (do not whip)."

Difficulty

Medium 👍

Preparation

30 min

Baking

34 min

Resting

40 min

Ingredients

2Servings
420 g
flour
130 g
unsweetened cocoa powder
1 tsp
baking powder
1 tsp
baking soda
½ tsp
salt
200 g
butter (soft)
350 g
caster sugar
4
eggs (room temperature)
1 tsp
vanilla extract
250 ml
water
150 g
sauerkraut
300 g
semi-sweet chocolate chips
300 g
butter (soft)
300 g
confectioner’s sugar
2 tbsp
unsweetened cocoa powder
butter (for greasing)
chocolate sprinkle (optional)
MetricImperial

Utensils

oven, 2 baking pans (6 in.), bowl (large), 2 hand mixers with beaters, 2 rubber spatulas, wire rack, serrated knife, offset spatula

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Nutrition per serving

Cal4843
Fat268 g
Protein55 g
Carb626 g
  • Step 1/9

    • butter (for greasing)
    • oven
    • 2 baking pans (6 in.)

    Preheat the oven to 175°C fan (350°F/Gas 4) and lightly butter two 15cm (6in) baking pans.

  • Step 2/9

    • 420 g flour
    • 130 g unsweetened cocoa powder
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • bowl (large)

    In a large bowl, combine the flour, cocoa (sifted), baking powder, bicarbonate of soda (baking soda) and vanilla salt or salt.

  • Step 3/9

    • 200 g butter (soft)
    • 350 g caster sugar
    • 4 eggs (room temperature)
    • 1 tsp vanilla extract
    • hand mixer with beaters

    Using a stand mixer or hand-held electric whisk, whip the butter and sugar (minus 2 tbsp) until creamy. Add the eggs and vanilla extract. Continue to beat until light and fluffy.

  • Step 4/9

    • 250 ml water
    • 150 g sauerkraut
    • rubber spatula

    Stir half of the flour mixture into the batter, followed by the water. Now stir in the second half of the flour mixture, then fold the sauerkraut (rinsed and finely chopped) into the batter.

  • Step 5/9

    Distribute the batter evenly between the baking pans and bake in the preheated oven for 32–34 minutes, or until the cakes spring back when lightly touched.

  • Step 6/9

    • wire rack

    Let cool in the baking pan for 10 minutes, then remove the cakes from the baking pans and place on a rack to cool completely.

  • Step 7/9

    • 300 g semi-sweet chocolate chips

    In the meantime, prepare the chocolate frosting. Melt the chocolate and set it aside to cool.

  • Step 8/9

    • 300 g butter (soft)
    • 300 g confectioner’s sugar
    • 2 tbsp unsweetened cocoa powder
    • hand mixer with beaters
    • rubber spatula

    With a stand mixer or hand-held electric whisk, beat the butter or (2/3 cups of) margarine until creamy. Add the (sifted) icing (confectioners') sugar and beat on high speed for several minutes until fluffy. Switch to a spatula and gently but thoroughly mix in the melted chocolate, followed by the (sifted) cocoa (don't beat in the chocolate).

  • Step 9/9

    • chocolate sprinkle (optional)
    • serrated knife
    • offset spatula

    To assemble, slice off the tops of the cakes to create a flat surface. Place the first cake on a plate. Spread generously with frosting. Place the second cake, cut-side down, on top. Press down lightly. Cover the sides of the cake with a thin coating of frosting. Spread or pipe a thicker layer of frosting on top. Decorate with sprinkles or a dusting of gold powder, or leave as is.

  • Enjoy your meal!

    Chocolate sauerkraut cake with chocolate frosting

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