"The sauerkraut cannot be tasted; you think you're eating coconut!" — Janice
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1 1/3 cups
unsweetened cocoa powder
2 1/4 cups
sifted all-purpose flour
1 1/4 cups
drained and chopped sauerkraut
I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice, but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it!
This was really good, I was very pleased. I chopped the sauerkraut super fine, so there were only a few incidents with stringy pieces. I frosted this cake with the Chocolate Frosting I recipe and took a few pieces down to the boys at the neighborhood bar and they enjoyed it.
It was pretty good, the saurkraut needs 2 either be chopped really super fin eor food processed. My brother really didn't enjoy the stringy pieces of pickeled cabbage.
Love this cake! If you think the sauerkraut taste is a little strong, just rinse it off before chopping it. It adds a nice texture to this cake. The only change I made was substituting applesauce for the butter, which turned out great. This is a very moist cake recipe. I frosted it with the Chocolate Coconut Cream Cheese Frosting on this site - a big hit!
I have made this cake for yrs, no one will believe that it is made with sauerkraut, so gooooood
I loved this cake! It was moist and yummy. I substituted the water for coffee to bring out the chocolate. I also washed, drained and cut the sauerkraut very small. Would definitely make it again!
This cake just sounded too weird. So I couldn't help but try it. It was absolutely delicious. I followed the recipe exactly and made a Swiss Merengue Buttercream Chocolate Frosting and covered the lot with rolled out Marzipan (I made it for my son's first birthday). Yummy. I pulsed the Sauerkraut in my food processor to make sure it's finely chopped as I had read the reviews about it being a little stringy for some. I then squeezed out any excess brine. Next time i might use a touch more Sauerkraut. And there will definitely be a next time. It is not THE BEST chocolate cake recipe I have ever had, but it is very good and I just love the gimmick of having Sauerkraut in a cake.
I found this recipe delicious! My husband Al had requested a German Chocolate cake recipe for his birthday. I made the cake plus another batch of muffins. The only change I would make at this time is to cut down the sugar slightly. I cut down the baking time by about 5-10 minutes because I was using the convection feature on my oven. Also used silicone pans. No problems there. Made a filling with whipping cream, pudding and nuts for the cake and used a chocolate frosting from another recipe. Comments when I passed out the muffins were: delicious! Rate 4.5
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Sauerkraut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 291
** Calories from Fat: 110
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.
See how to make moist, rich chocolate cake.