Sauerkraut in Chocolate Cake? Unlikely Pairings Make for Good Eats

Cup cakes dof

Hal’s Black bean brownie recipe reminded me of a recipe I cut out of a newspaper more thirty years ago.  I was ambivalent to make it at the time, considering my dislike of sauerkraut.  But, I’m the curious type – the sauerkraut gives the cake a coconut-like texture and it was one of the most delicious and moist chocolate cakes I have ever had.  And, you usually have all the ingredients on hand (well, except the canned sauerkraut).  I found this recipe, just like the one from years ago — from a newspaper –this was from a 2006 edition of the Niagara Gazette.  (On-line)  The tradition continues.  Yum.  I made it again, this time—I made cupcakes (17 minutes at 350 –the recipe made 20 big cupcakes). And, it was as I remember-Yum.

cupcakes 2

Chocolate Sauerkraut Cake

1/2-cup butter, softened

11/2 cups granulated sugar

3 large eggs

1 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

2 cups all-purpose flour

1/4 tsp. salt

1/2 cup cocoa powder

1-cup water

1 (8-ounce) can sauerkraut, lightly drained and finely chopped by hand (Do not use a food processor.)

Preheat oven to 350 degrees. Combine butter and sugar in large bowl. Beat in eggs, one at a time. Add vanilla. In separate bowl, sift dry ingredients together and add to butter-sugar mixture slowly, alternating with water. Stir in sauerkraut. Mix until smooth. Pour into 13-inch by 9-inch by 2-inch greased cake pan. Bake for 30 to 35 minutes, until knife inserted in cake comes out clean.


1 6-ounce package chocolate chips

4 tbsp. butter

1/2-cup sour cream

1 tsp. vanilla

1/2 tsp. salt

21/2 to 23/4 cups powdered sugar, sifted.

Melt chocolate chips and butter in a double boiler.  Remove from heat and add sour cream, vanilla and salt.  Gradually beat in powdered sugar until the frosting is of a spread able consistency.

We at thank the Niagra Gazette for letting us publish this wonderful recipe!

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