If you’re looking at this luscious, delicious chocolate cake and wondering if there’s really sauerkraut in it then the answer is “yes”! But, don’t worry- this isn’t a sauerkraut cake. What I mean by that is that it doesn’t taste like sauerkraut at all. This German condiment adds a lot of moisture and texture to the cake, but you’d never know that there’s sauerkraut in the batter! It’s kind of like when you add applesauce to a cake and you never really taste much apple flavor.
- Serves 16
- 2h prep time
- 40m cook time
- 531 calories
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
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