Grandma Jo’s chocolate sauerkraut cake is a denser, less sweet version of the traditional German dessert. It dates back to at least 1713 and has been passed down from generation to generation by Amish cooks in Pennsylvania ever since.
The “the best chocolate cake recipe” is a delicious, easy to make dessert that will provide you with a moist and decadent chocolate cake. It’s also gluten-free!
Grandma Jo’s Cake with Chocolate Sauerkraut is a soft, delicious chocolate cake with a rich, creamy chocolate frosting on top. (If you’re a chocolate cake fan but can’t bring yourself to attempt this one, try my Best Chocolate Cake Recipe!) But who is Grandma Jo, exactly? She is the grandma of one of my friends. We went there for a visit and happened to be looking through a cookbook of her dishes. While thumbing through the recipe book, the sauerkraut chocolate cake caught my eye. So, of course, I had to put it to the test. I knew it belonged here after tasting it!
Cake with Chocolate Sauerkraut
No, you did not misunderstand… This chocolate cake certainly has sauerkraut in it. “‘Sauerkraut Cake’ seems like some weird joke, but it is really genuine indeed,” according to TheOldFoodie.com. It was created in the 1960s in response to a request from the USDA Surplus Committee (particularly to school lunchroom managers) for suggestions on how to use up a big stockpile of canned sauerkraut.” Mrs. Geraldine Timms, a lunchroom supervisor, was credited with the idea.
I’m paying tribute to my friend’s Grandma Jo, who taught her the recipe. I like your innovation and imagination, as well as the taste of this delectable dessert.
Ingredients for Cake
Sauerkraut: I’ll start with the most surprising item, sauerkraut. Before folding the sauerkraut into the batter, rinse it and coarsely slice it. You may also use a food processor to make it.
Components at Room Temperature: Using room temperature ingredients, particularly butter and eggs, makes a difference in the final cake result. It will have a light and fluffy texture.
Cocoa powder: For both the cake and the icing, I used Dutch-processed cocoa powder. Both have a deeper color and greater chocolate taste when made using Dutch-processed cocoa.
What’s the Deal with Sauerkraut in Chocolate Cake?
I’m sure some people will be perplexed by the addition of sauerkraut to a chocolate cake. First and foremost, it adds moisture to the mixture, giving the cooked cake a little springiness. Second, the sauerkraut’s modest tanginess balances out the chocolate’s sweetness. Finally, you get a little texture out of it.
Is it Possible to Taste the Sauerkraut?
Nope! You could offer this to those who don’t like sauerkraut and they wouldn’t even realize it was in the cake. They would, however, appreciate the cake’s luscious softness! The only thing they’ll notice is the cake’s mild texture, which is comparable to that of coconut flakes.
Is it possible to use regular unsweetened cocoa?
Although I used Dutch-processed cocoa in the cake and frosting, you may use plain unsweetened cocoa instead. The only difference would be that each would have a lighter hue and have a less robust flavor.
How to Store Cake with Chocolate Sauerkraut
This cake will keep for 2-3 days at room temperature. You may even keep it in the fridge for a few days longer. However, no matter where you put the cake once people start eating it, it won’t last long!
Can I Make Cake with Chocolate Sauerkraut in a Different Pan?
Yes! This recipe might be turned into a tiered circular cake. Bake for 25-30 minutes in two 8-inch round cake pans. (The original cake recipe was made this way.)
Cake with Chocolate Sauerkraut is a soft and ultra-moist and sweet chocolate cake topped with a thick and creamy chocolate frosting.
Dessert is the last course.
Keyword: Grandma Jo’s Cake with Chocolate Sauerkraut
Calories per serving: 456 kcal
Amanda Rettke—iamhomesteader.com is the author of this article.
- 14 cup unsalted butter (12 stick / 57g), room temperature
- granulated sugar, 112 cup (300g)
- 3 big room-temperature eggs
- 1 teaspoon extract de vanille
- 2 cups all-purpose flour (250g)
- 1 teaspoon powdered baking soda
- 1 teaspoon bicarbonate of soda
- a quarter teaspoon of kosher salt
- 12 cup (59g) cocoa powder (Dutch-processed)
- 250g (1 cup) water
- 18 ounces drained and diced sauerkraut (about 112 cups)
- 3 c. confectioners’ sugar (375 g)
- 6 tbsp (44 g) cocoa powder (Dutch-processed)
- 6 tbsp salted butter (at room temperature)
- 3 to 5 tbsp heavy whipping cream
- 1 teaspoon extract de vanille
Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish with nonstick cooking spray.
With a hand mixer, beat butter and sugar in a medium mixing basin until light and fluffy, beginning on low and progressing to medium speed. Add the eggs one at a time, along with the vanilla extract. Mix on low speed again, then increase to medium until all of the ingredients are combined.
Combine flour, baking powder, baking soda, salt, and cocoa powder in a separate basin.
Add the flour mixture and water three times to the creamed butter and sugar, beating each time until well integrated.
Fold in the sauerkraut, which has been drained and chopped.
Fill the baking dish halfway with batter and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before applying the icing.
Sift the confectioners’ sugar and cocoa together in a medium mixing basin. Remove from the equation.
Cream butter in a large mixing basin until creamy. Then, three times, alternate adding the sugar mixture and heavy whipping cream to the creamed butter. (I used the whole 5 tablespoons of heavy cream.)
Blend in the vanilla extract. Using an electric mixer, beat until light and fluffy. If required, add additional whipping cream or sugar to get the desired consistency.
Over the cooled cake, spread the chocolate frosting.
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