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The Surprisingly Delicious Secret: Chocolate Sauerkraut Cake Recipe

Prepare to challenge your perceptions of dessert, because today we’re diving into the incredibly intriguing world of Chocolate Sauerkraut Cake. The very mention of “sauerkraut” and “cake” in the same sentence is enough to raise eyebrows, perhaps even prompt a chuckle of disbelief. You might be thinking I’ve truly lost my mind, or perhaps, like many before you, your curiosity is piqued beyond measure, desperate to uncover the secrets of this unconventional creation. Let me assure you, my friends, this cake is not just edible; it’s absolutely delicious!

The concept might seem bizarre, but the proof is in the pudding—or, in this case, the cake. Even my discerning husband, who typically shies away from anything out of the ordinary, thoroughly enjoyed this chocolatey delight, completely unaware of its secret ingredient. My children haven’t yet had the pleasure, mostly due to their aversion to nuts and coconut used as an external topping. However, the true magic lies within the cake itself, a testament to how unexpected ingredients can elevate a classic dessert to new, delightful heights.

Unveiling the Mystery: Why Sauerkraut Belongs in Your Chocolate Cake

Still scratching your head? Let’s demystify the sauerkraut. The key to its success in this cake lies in its careful preparation. The sauerkraut is thoroughly rinsed and drained, a crucial step that washes away most of its characteristic pickling flavor. What remains is a subtle, almost undetectable earthiness that remarkably contributes to the cake’s texture rather than its taste profile.

Far from making the cake taste sour or savory, the sauerkraut acts as a magnificent moistening agent. Much like grated zucchini or carrots in other vegetable-based cakes, it adds an incredible softness and a delicate chewiness that is simply irresistible. It contributes a fabulous moist and tender crumb, providing a unique textural experience akin to how shredded coconut would. This ensures every bite of your Moist Chocolate Sauerkraut Cake is rich, decadent, and wonderfully tender.

The Frosting’s Secret Weapon: Mayonnaise

As if the sauerkraut wasn’t enough of a surprise, the frosting for this cake boasts an equally unusual, yet brilliant, ingredient: mayonnaise. Yes, you read that correctly! This incredibly simple frosting requires just two ingredients: mayonnaise and melted chocolate chips. And trust me, it’s absolutely wonderful!

Mayonnaise, primarily an emulsion of oil, egg yolk, and vinegar, brings a rich fattiness and a slight tang that beautifully complements the chocolate. When combined with melted chocolate, it transforms into a smooth, glossy, and remarkably stable frosting. If you’re ever in a rush and need a quick yet elegant chocolate topping, this concoction works splendidly as a decadent glaze. Alternatively, if you allow it to chill for about 20 minutes, it firms up beautifully, becoming a perfectly spreadable frosting that’s easy to work with and delivers a rich chocolate flavor.

Expert Tips for Baking the Perfect Sauerkraut Chocolate Cake

Through experience, a few refinements have been made to perfect this unique Chocolate Sauerkraut Cake Recipe. These insights ensure a flawless baking experience and an even more delightful end result:

Frosting Proportions: The original recipe suggested reserving a larger quantity of frosting for mixing with other ingredients, which proved to be too much. After careful adaptation, it’s recommended to reserve a more balanced amount, specifically 2 cups of the prepared frosting. This ensures you have ample frosting for both the filling and the outer layer without running short.
Achieving a Clean Cut: One common challenge with this very moist cake is its tendency to crumble slightly when cut. This can be largely attributed to the sauerkraut. To combat this, it is highly advisable to chop the sauerkraut finely before incorporating it into the batter. This ensures even distribution and helps maintain the cake’s structural integrity. Additionally, refrigerating the cake before slicing it can significantly improve its firmness, leading to much cleaner, more aesthetically pleasing cuts.
Elevating the Topping: While often overlooked, the topping can truly enhance the cake. Instead of simply sprinkling nuts and coconut, try toasting them lightly in a skillet over medium heat. This simple step unlocks deeper, richer flavors and adds a delightful crunch, making the overall experience even more satisfying.

Beyond these minor adjustments, this recipe delivers a truly exceptional chocolate cake. Its moist texture and rich flavor will undoubtedly impress, making it a conversation starter at any gathering.

Tracing the Roots: The Curious History of Sauerkraut Cake

The origins of such an unusual dessert naturally spark curiosity. Where did the idea of putting sauerkraut into a chocolate cake even come from? While concrete proof remains elusive, a couple of fascinating theories have surfaced, painting an interesting picture of its historical journey.

One captivating account, shared by a delightful blog called The Old Foodie, suggests that the Sauerkraut Cake emerged in the 1960s. This was a time when the USDA Surplus Committee was grappling with an abundance of canned sauerkraut and sought innovative ways to utilize the surplus. The story goes that a resourceful lunch lady named Geraldine Timms, from Waller High School in Chicago, rose to the challenge and developed the recipe. It’s a charming tale that, if true, might just explain some of the old stereotypes surrounding school lunch cuisine! While further details about Geraldine herself are scarce, Waller High School in Chicago does indeed exist, lending a touch of credibility to this intriguing narrative.

However, another compelling origin story comes from the cookbook America’s Best Lost Recipes. This publication states that the recipe was actually a popular April Fool’s Day prank in the 1960s. According to the book, the recipe was submitted by Tracey Duble of Ardmore, PA, who recalled her German/Polish mother baking sauerkraut cake for her and her siblings when they were children. This suggests a potential link to European culinary traditions, where fermented vegetables are staples, and perhaps a playful twist on familiar ingredients.

So, the true genesis of the Chocolate Sauerkraut Cake remains a delightful mystery. Yet, when you truly consider it, adding sauerkraut to a cake isn’t nearly as outlandish as it initially sounds. Why, you ask? Because, historically, it was quite common in older chocolate cake recipes to incorporate ingredients like vinegar. This was done not for flavor, but to boost moisture and react with baking soda, contributing to a lighter, airier texture. We’ve also long embraced other “odd” vegetable ingredients in our desserts, such as carrots in carrot cake, zucchini in zucchini bread, and even beets in red velvet cakes. These ingredients provide moisture, nutrients, and subtle flavors without dominating the overall taste profile. So, why not sauerkraut? It joins a proud lineage of unconventional yet incredibly effective baking additions, ready to surprise and delight your taste buds.

Chocolate Sauerkraut Cake: The Recipe You Need to Try

Adapted from America’s Best Lost Recipes

Ingredients

For the Cake:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3 large eggs
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 1/2 cups sauerkraut, rinsed, drained, and finely chopped
1/2 cup chopped pecans

For the Frosting and Filling:

2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup sweetened, shredded coconut, divided
2/3 cup pecans, chopped, divided

Instructions

Making the Cake:

Preheat your oven to 350 degrees F (175 degrees C). Adjust two oven racks to the upper-middle and lower-middle positions. Thoroughly grease and flour three 9-inch cake pans.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large measuring cup, whisk together the water, large eggs, and vanilla extract until well combined. Set aside.
Using an electric mixer on medium-high speed, beat the softened unsalted butter and sugar together in a large bowl until the mixture is light and fluffy, which should take approximately 2 minutes. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
Reduce the mixer speed to low. Gradually add the dry flour mixture and the wet water mixture alternately to the butter-sugar mixture, beginning and ending with the flour mixture. Beat after each addition until just combined, being careful not to overmix. Use a rubber spatula to scrape down the bowl and gently fold the batter to ensure everything is fully incorporated.
With a rubber spatula, carefully fold in the finely chopped sauerkraut and chopped pecans until evenly distributed throughout the batter.
Divide the cake batter evenly among the three prepared cake pans. Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Halfway through the baking time, rotate and switch the positions of the pans on the racks to promote even baking.
Allow the cakes to cool in their pans for 10 minutes before carefully inverting them onto wire racks. Gently peel off any parchment paper if used. Let the cakes cool completely on the wire racks for at least 30 minutes before frosting.

Preparing the Frosting and Filling:

In a medium bowl, whisk together the melted semisweet chocolate chips and mayonnaise until smooth and well combined. This forms your base frosting.
Reserve 2 cups of this prepared chocolate frosting for spreading on the top and sides of the assembled cake.
To the remaining frosting in the bowl, add 1/3 cup of the sweetened shredded coconut and 1/3 cup of the chopped pecans. Stir well to combine. This mixture will serve as your delicious cake filling between the layers.

Assembling and Finishing the Cake:

Place one cooled cake layer on your serving plate or cake stand. Spread half of the chocolate-coconut-pecan filling evenly over this layer.
Carefully place the second cake layer on top of the first, pressing down gently. Spread the remaining half of the filling over this second layer.
Finally, place the third cake layer on top. Use the reserved 2 cups of plain chocolate frosting to cover the top and sides of the entire cake smoothly.

For the delicious topping, combine the remaining 1/3 cup of shredded coconut and 1/3 cup of chopped pecans. Heat a dry skillet over medium heat and add the coconut-pecan mixture. Stir constantly to toast them until they turn a light golden brown.
Immediately remove the toasted topping from the heat and transfer it out of the hot pan onto a piece of paper towel or a waiting plate to cool. Leaving them in the hot pan, even off the heat, can cause them to continue cooking and potentially burn.

Once the toasted coconut and pecans have cooled completely, gently press this topping onto the sides of the frosted cake.
Cover the cake and refrigerate it until you are ready to serve. This chilling step is vital for the frosting to set and for the cake to firm up, making it easier and cleaner to slice. The Chocolate Sauerkraut Cake can be refrigerated for up to 3 days, maintaining its moistness and delightful flavor.

IMPORTANT: Always refer to the full blog post for additional tips, frequently asked questions, and further insights into making this recipe a success!

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Author: Amanda Davis

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

Explore More Intriguing Recipes

If you’ve enjoyed the adventure of the Chocolate Sauerkraut Cake, you might be ready to explore other delightfully unconventional, yet incredibly tasty, desserts and baked goods:

Carrot Cake Towers
Chocolate Zucchini Bread
Morning Glory Zucchini Bread
Sauerkraut Peanut Butter Chip Cake at Noble Pig
Chocolate Sauerkraut Cake with Chocolate Glaze at Leite’s Culinaria
Beet Cake at Straight From The Farm

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