Indulge in a Unique Delight: Sauerkraut Cake

While the idea of sauerkraut in a cake may sound unusual, this surprising ingredient adds a delightful tanginess and moistness to the dessert. Our Sauerkraut Cake recipe is a perfect blend of sweet and savory, making it a unique treat for any occasion. With rich chocolate flavors and a creamy frosting, this cake is sure to surprise and delight your taste buds. Get ready to embark on a culinary adventure with this unconventional yet delicious dessert!

Ingredients:

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup Dutch cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk
• 3/4 cup sauerkraut, drained, squeezed dry, and chopped

For the Frosting:

• 1 1/3 cups unsalted butter, softened
• 4 oz unsweetened baking chocolate, melted
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1/4 cup whole milk

Instructions:

For the Cake:

1. Preheat Oven: Preheat the oven to 350˚F (175˚C). Grease and line two 8-inch round baking pans with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
4. Prepare Dry Ingredients: In another bowl, sift together the all-purpose flour, Dutch cocoa, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and the whole milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Sauerkraut: Gently fold in the chopped sauerkraut until evenly distributed throughout the batter.
7. Bake: Divide the batter evenly between the prepared baking pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9″x13″ cake pan, bake for 35-40 minutes.
8. Cool and Frost: Allow the cakes to cool in the pans for 30 minutes before transferring them to a wire rack to cool completely. Place the cooled cakes in the freezer for 10 minutes before frosting.

For the Frosting:

1. Beat Butter and Chocolate: In a large bowl, beat together the softened butter and melted unsweetened baking chocolate until smooth.
2. Add Vanilla and Sugar: Add the vanilla extract and powdered sugar to the butter-chocolate mixture. Beat until fluffy and well combined.
3. Adjust Consistency: Gradually add the whole milk, a little at a time, until the frosting reaches your desired consistency.

Assembling the Cake:

1. Level Cakes: If the cakes have domed during baking, use a bread knife to level them.
2. Frosting: Place one cake layer on a serving platter or plate. Frost the top with a layer of frosting. Add the second cake layer on top.
3. Crumb Coat: Apply a thin layer of frosting all over the assembled cake to seal in the crumbs. Chill in the refrigerator for 15-20 minutes.
4. Final Frosting: Once the crumb coat has set, apply a thicker layer of frosting over the entire cake. Decorate as desired.

Cook’s Notes and Variations:

• Texture Tip: The sauerkraut adds moisture to the cake without imparting a strong flavor. It also contributes to a tender crumb, resulting in a rich and moist cake.
• Frosting Flair: Get creative with your frosting design! You can pipe rosettes, swirls, or even write a message on top of the cake using a piping bag and decorative tips.
• Add Nutty Crunch: For added texture and flavor, sprinkle chopped nuts such as walnuts or pecans between the cake layers or on top of the frosting.

Keto and Low-Carb Versions:

• Keto Option: For a keto-friendly version of this cake, substitute almond flour or coconut flour for the all-purpose flour, and use a sugar substitute such as erythritol or stevia in place of granulated sugar. Adjust the quantities of wet ingredients to maintain the desired consistency of the batter.
• Low-Carb Variation: Reduce the amount of sugar in both the cake and frosting recipes, or use a sugar-free frosting option made with cream cheese and whipped cream.

Frequently Asked Questions (FAQs):

Q: Can I taste the sauerkraut in the cake? A: No, the sauerkraut adds moisture to the cake without imparting a strong flavor. It blends seamlessly with the other ingredients, resulting in a rich and moist cake with a subtle tanginess.

Q: Can I use store-bought sauerkraut for this recipe? A: Yes, store-bought sauerkraut works well in this recipe. Just be sure to drain it well and squeeze out any excess liquid before chopping and adding it to the cake batter.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. Frost the cake just before serving for the best results.

Our Sauerkraut Cake may be unconventional, but its unique combination of flavors and moist texture make it a standout dessert that’s sure to impress. With rich chocolate layers and a creamy frosting, this cake is perfect for any special occasion or as a delightful indulgence for yourself. Whether you’re a sauerkraut enthusiast or simply curious to try something new, this cake is guaranteed to delight your taste buds and leave you craving more. So go ahead, take a leap of culinary adventure, and savor every bite of this unexpected treat!