Experience a culinary revelation with our rich, fudgy, and incredibly moist Chocolate Sauerkraut Pound Cake, generously studded with decadent chocolate chips. While the combination of chocolate and sauerkraut might initially sound unconventional, prepare to be utterly amazed. This unique dessert defies expectations, quickly becoming a cherished favorite for its dense texture, profound chocolate flavor, and an unexpected depth that will leave you wanting more. It’s truly one of the best chocolate cakes you will ever taste.
Prepare to discover your new ultimate chocolate cake addiction with this extraordinary Chocolate Sauerkraut Pound Cake. We understand your initial skepticism; perhaps you’re thinking, ‘sauerkraut belongs exclusively on hotdogs!’ And you wouldn’t be alone. However, this fermented cabbage is far more versatile than you might imagine. Once you take your first bite of this surprisingly moist and intensely chocolatey cake, all preconceived notions will vanish. The sauerkraut works its magic behind the scenes, ensuring every slice is incredibly tender and bursting with a rich, complex chocolate flavor that will captivate your palate.
Elevate Your Dessert: Chocolate Sauerkraut Pound Cake with Devonshire Cream
To truly elevate the experience of this exceptional Chocolate Sauerkraut Pound Cake, we highly recommend serving it alongside a generous dollop of Devonshire Cream and a scattering of fresh strawberries or raspberries. The cake itself is a masterpiece of flavor and texture, perfectly delicious on its own, embodying everything you love about a classic chocolate pound cake. But the addition of Devonshire Cream introduces a sublime counterpoint. Its subtle sweetness and distinctive, slightly tart profile beautifully complement the deep, rich notes of the dark chocolate cake, creating a harmonious balance that is nothing short of exquisite. This combination transforms a simple treat into a sophisticated dessert, making it an ideal choice for a festive holiday gathering or any special occasion where you want to impress.
This post is proudly sponsored by Frank’s Kraut. While this collaboration brings you this exciting recipe, rest assured that all opinions expressed, and my enduring love for their high-quality sauerkraut, are genuinely my own.
Unconventional Holiday Baking Traditions
Each year, I eagerly participate in Frank’s Kraut annual holiday baking week – a truly delightful event where their premium sauerkraut takes center stage in a variety of surprisingly sweet and festive recipes. It’s often a revelation for many that sauerkraut can be incorporated into desserts, but I am here to enthusiastically tell you that it absolutely can, and indeed, it should! Embracing this unexpected ingredient opens up a world of culinary creativity, adding unique moistness and a subtle tang that elevates baked goods. For those curious to explore more, here are some of my beloved Frank’s Kraut baking recipes from past events that I highly recommend you try:
- Baked Chocolate Kraut Donuts: A sweet and savory twist on a breakfast classic.
- Everything Sauerkraut Bread: A savory delight perfect for sandwiches or alongside soups.
- Bittersweet Chocolate Coffee Cake: A rich cake with a hint of kraut to enhance its texture.
- Chocolate Sauerkraut Layer Cake with Sour Cream Chocolate Frosting: Another stunning example of sauerkraut’s dessert potential.
These recipes demonstrate the incredible versatility of sauerkraut, proving it’s not just for savory dishes but can also be a secret ingredient for truly spectacular sweet treats, especially during the festive season.
The Secret Ingredient: Why Sauerkraut in a Cake?
The idea of incorporating sauerkraut into a cake might seem odd at first glance, but there are several compelling reasons why this fermented cabbage makes an exceptional, albeit secret, ingredient for your next baking adventure. Much like ingredients such as yogurt, buttermilk, or sour cream, sauerkraut introduces a welcome touch of acidity to the batter. This acidity plays a crucial role in creating an incredibly moist and tender crumb, reacting with leavening agents to produce a light yet dense texture. Beyond moisture, finely chopped sauerkraut contributes a subtle, pleasant texture that adds complexity without being overtly noticeable as “cabbage.” The fermentation process also imparts a mild, tangy depth that beautifully complements and balances the sweetness of the chocolate, resulting in a more sophisticated and less cloyingly sweet dessert. You will be pleasantly surprised by the nuanced flavors and superior texture that sauerkraut brings to this chocolate pound cake.
Unveiling Sauerkraut: More Than Just a Condiment
For those unfamiliar, sauerkraut is essentially finely shredded cabbage that has been fermented by various lactic acid bacteria. This ancient preservation method not only transforms its flavor and texture but also unlocks a wealth of impressive health benefits, making it far more than just a topping for hotdogs. In an era where gut health is a prominent topic in wellness discussions, sauerkraut stands out as a powerful ally. It is teeming with beneficial probiotics, which are live microorganisms known to support a healthy gut microbiome.
Beyond its probiotic richness, sauerkraut is an excellent source of dietary fiber, contributing to digestive regularity and overall gut function. It also boasts a significant array of vitamins, particularly vitamin C and K, as well as various B vitamins, and essential minerals like iron and manganese. The presence of probiotics in sauerkraut further enhances the body’s ability to absorb these vital nutrients, making it a highly bioavailable food source. When you combine the gut-healthy benefits of sauerkraut with the antioxidant properties of dark chocolate, enjoying a slice of this cake becomes a surprisingly justifiable indulgence. Whether you’re looking for an everyday treat or a show-stopping dessert for a special occasion, this unique pound cake fits the bill. In our home, we rarely need an excuse for cake, and this recipe has quickly risen to become a beloved family staple.
Dive Deeper: The Ultimate Guide to Sauerkraut
Essential Ingredients for a Perfect Chocolate Sauerkraut Pound Cake
Crafting this unique and delicious chocolate pound cake requires a selection of common baking ingredients, with one special addition. For precise measurements and step-by-step instructions, please refer to the detailed recipe card conveniently located at the bottom of this post.
Sauerkraut – The star secret ingredient! You’ll need ¾ cup of high-quality sauerkraut, which should be thoroughly drained. It’s crucial to chop it very finely to ensure it integrates seamlessly into the cake batter, providing moisture and a subtle texture without being distinctly noticeable. Remember, do NOT rinse the sauerkraut, as rinsing would wash away its beneficial qualities and flavor.
Sugar – Granulated white sugar is used in this recipe to provide the perfect level of sweetness, complementing the rich chocolate and the subtle tang of the sauerkraut.
Butter – For a rich and tender crumb, ½ cup of unsalted butter is preferred. Using unsalted butter gives you better control over the overall saltiness of your cake. However, if salted butter is all you have on hand, it will work just fine; simply adjust the added salt accordingly.
Eggs – Three large eggs are essential for structure, richness, and binding the ingredients together, contributing to the pound cake’s characteristic density and moistness. Ensure they are at room temperature for optimal emulsification with the butter and sugar.
Vanilla – A single teaspoon of pure vanilla extract is recommended to enhance the chocolate flavors and add a comforting aroma. Avoid imitation vanilla for the best results, as pure vanilla offers a far superior taste profile.
Flour – All-purpose flour, a pantry staple, forms the foundational structure of this delightful chocolate sauerkraut cake.
Baking powder and soda – To ensure this pound cake rises beautifully and achieves a wonderfully light yet dense crumb, one teaspoon of both baking powder and baking soda is included. They work in tandem to create the perfect lift.
Salt – Just ½ teaspoon of salt is added to balance the sweetness and deepen the overall flavor profile of the chocolate, making every bite more satisfying.
Milk – One cup of milk provides the necessary liquid for the batter, contributing to the cake’s moist texture. Skim milk was used in this recipe, but any type of dairy milk will work perfectly, as will non-dairy alternatives or even water if preferred.
Cocoa powder – Unsweetened cocoa powder is key to achieving the deep, rich chocolate flavor and beautiful color of this pound cake. Choose a good quality cocoa for the best taste.
Chocolate chips – For an extra layer of chocolatey indulgence and delightful pockets of melted goodness throughout the cake, ⅓ cup of semi-sweet chocolate chips is folded into the batter. Feel free to experiment with dark or milk chocolate chips based on your preference.
Crafting Your Delicious Chocolate Sauerkraut Pound Cake: A Simple Guide
This recipe for chocolate sauerkraut pound cake is surprisingly straightforward, yielding a magnificent dessert with minimal fuss. Follow these easy steps to bake your own:
Begin by preparing your baking pan and preheating your oven. Set your oven to 350°F (175°C). Take a 9”x5” loaf pan and thoroughly grease its bottom and sides, then dust it lightly with flour. Alternatively, for even easier removal, you can line the loaf pan with a piece of parchment paper, ensuring it extends slightly over the edges to create “handles.” This initial step is crucial for preventing the cake from sticking and ensuring a perfect loaf.
Next, in a large mixing bowl, combine the granulated sugar, softened butter, and pure vanilla extract. Using an electric mixer on low speed, or even by hand, cream these ingredients together until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to the cake’s texture. Then, one at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next. In a separate bowl, sift together all the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Gradually add this flour mixture to the creamed butter-sugar-egg mixture, alternating with additions of milk. Begin and end with the dry ingredients. Mix until a smooth, uniform batter develops, being careful not to overmix, which can lead to a tough cake.
Then, it’s time for the secret ingredients! Gently fold in the finely chopped sauerkraut and the semi-sweet chocolate chips. Mix thoroughly until both are evenly distributed throughout the chocolate batter. Ensure the sauerkraut is dispersed evenly to impart its unique moisture and subtle tang to every bite, and the chocolate chips promise bursts of melty chocolatey goodness.
Finally, carefully pour the prepared cake batter into your greased and floured (or parchment-lined) loaf pan. Gently tap the pan on the counter a couple of times to release any air bubbles and ensure the batter settles evenly. Bake for approximately 45 to 50 minutes. To test for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Baking times can vary slightly depending on your oven, so keep an eye on it towards the end of the baking window.
Once baked, allow the cake to cool in its pan for about 15 minutes. This crucial resting period helps the cake firm up and prevents it from crumbling when removed. After 15 minutes, gently run a knife around the sides of the cake to loosen it from the pan. Then, carefully invert the pan onto a cooling rack, and then flip the cake right side up. Let it cool completely on the rack. Cooling thoroughly is important for the cake’s structure and flavor development.
To serve, use a serrated knife to cut beautiful, even slices. Present your Chocolate Sauerkraut Pound Cake simply, or enhance it with a dollop of Devonshire cream and a handful of fresh berries (strawberries or raspberries work wonderfully) if desired. For storage, this pound cake keeps beautifully in the refrigerator for 3-4 days when stored in an airtight container. While delicious cold, many prefer to bring it to room temperature before serving to fully appreciate its moist texture and rich flavors. For longer preservation, the cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing to prevent freezer burn.
Loved this Recipe? Don’t Forget to Pin It!
If you’ve fallen in love with this unique and surprisingly delicious from-scratch sauerkraut chocolate pound cake, make sure you never lose track of this culinary gem! Before you navigate away, take a moment to pin it to your favorite Pinterest recipe board. This way, you’ll always have this amazing recipe at your fingertips, ready for your next baking adventure or when you want to impress guests with something truly special and unexpected.
Frequently Asked Questions (FAQs) About Sauerkraut Cake
Who first conceived the idea of putting sauerkraut in a cake? The origins of sauerkraut in cake are fascinating and steeped in a bit of mystery, with a few theories circulating about its inception. One popular theory credits a resourceful lunch lady in Chicago, Geraldine Timms, in 1962. Faced with a USDA sauerkraut surplus, she creatively incorporated it into her chocolate cake recipe, turning an abundance into an unexpected culinary triumph. Another theory suggests it emerged as a wartime initiative, possibly during WWII, when traditional baking ingredients were scarce, prompting ingenious cooks to get creative with available resources. However, the fundamental concept of adding vegetables to cake for moisture and texture is not new. Consider beloved classics like zucchini bread, the vibrant beet cake, or the ever-popular carrot cake. In each of these, vegetables serve to add essential moisture, natural sweetness, and a pleasing texture to the final baked product, and sauerkraut brilliantly fulfills a similar role.
What is the history behind Sauerkraut Cake? As mentioned, the most widely cited historical account points to 1962 in Chicago. Geraldine Timms, a school lunch lady, found an innovative way to utilize a surplus of sauerkraut by baking it into her chocolate cake. This act of culinary resourcefulness quickly gained traction, showcasing how humble ingredients could be transformed into something extraordinary. While some folk tales suggest wartime rationing may have spurred similar creations, Timms’ story remains the most concrete origin point for this particular chocolate sauerkraut cake.
What are some good uses for leftover sauerkraut? If you’ve bought a jar of sauerkraut specifically for this cake recipe and find yourself with a bit left over, don’t let it go to waste! Sauerkraut is incredibly versatile. It makes a fantastic addition to classic savory dishes like hot dogs and sausages, but its tangy crunch also elevates sandwiches, reubens, and even baked potatoes. For a quick and delicious snack, try it simply on toast. Its probiotic benefits are always a plus, no matter how you enjoy it!
Can I use a food processor to prepare this chocolate cake recipe? Absolutely! If you don’t have an electric stand mixer or a hand mixer, a food processor can be used for most of the mixing steps. Just be mindful not to overmix the batter, as this can develop the gluten too much and result in a tougher cake. Pulse ingredients together until just combined to maintain a tender crumb.
Creative Substitutions and Serving Enhancements
While this Chocolate Sauerkraut Pound Cake is a masterpiece on its own, there are many ways to customize it to your taste or occasion. We love serving it with a dollop of our Homemade Devonshire Cream, a less sweet, rich clotted cream popular in England, which provides the perfect creamy contrast to the dense, dark chocolate.
- **Frosting Variations:** If Devonshire Cream isn’t your preference, this cake is also delightful with other frostings. Consider a classic cream cheese frosting for a tangy sweetness, a smooth vanilla buttercream for a traditional touch, or a simple chocolate icing to double down on the cocoa goodness. For an adventurous twist, a rich chocolate balsamic glaze can add a sophisticated depth.
- **Texture and Flavor Boosts:** For added crunch and a nutty aroma, incorporate chopped nuts like walnuts, pecans, or even almonds into the batter alongside the chocolate chips. Sunflower or pumpkin seeds can also offer a unique texture and flavor dimension.
- **Decorative Flair:** Elevate the presentation by decorating your cake with your favorite toppings or candies. A sprinkle of powdered sugar is elegant and simple, while fresh berries (strawberries, raspberries, or cherries) add vibrant color and freshness. For a playful and colorful touch, M&Ms or other small candies would look fantastic and appeal to all ages.
Top Tips & Tricks for Baking Success
Achieving the perfect Chocolate Sauerkraut Pound Cake is simple with a few key considerations:
- **Sauerkraut Preparation:** It is absolutely essential to drain your sauerkraut thoroughly. Squeeze out as much liquid as possible to prevent your cake from becoming soggy. However, do not rinse the sauerkraut, as rinsing will wash away the delicate flavors and beneficial probiotics that contribute to the cake’s unique profile and moistness.
- **Room Temperature Ingredients:** For optimal emulsification and a smooth batter, ensure your butter and eggs are at room temperature before you begin mixing. This allows them to combine more evenly with other ingredients, creating a more cohesive and finely textured cake.
- **Alternate Baking Pans:** Don’t have a standard loaf pan? No problem! This versatile sauerkraut chocolate cake can also be baked in a tube pan or even as cupcakes. If using an alternative pan, keep in mind that the baking time will likely differ. A tube pan might require a longer baking time, while cupcakes will bake much faster. Always monitor your cake closely and rely on the toothpick test to determine doneness.
Explore More Delightful Sauerkraut Recipes
Sauerkraut is a culinary powerhouse, extending far beyond the realm of desserts. It’s deeply ingrained in many traditional cuisines and is celebrated for its tangy flavor and versatility. For instance, a long-standing tradition holds that eating Pork Roast and Sauerkraut on New Year’s Day brings good luck and prosperity for the year ahead. Here is my cherished recipe for Pork Roast and Sauerkraut, perfect for carrying on this delightful custom, as pictured above. But the possibilities don’t end there! Discover even more incredible ways to incorporate this ferment-rich ingredient into your everyday cooking:
- Turkey Reuben a.k.a. The “Rachel”: A classic deli sandwich elevated with tangy kraut.
- Sauerkraut, Bratwurst and Potato Soup: A hearty, comforting soup perfect for chilly days.
- Everything Sauerkraut Bread: A savory bread that pairs perfectly with almost any meal.
- Polish Noodles & Sauerkraut [Kluski Kapusta Kiszona]: A traditional, satisfying Polish dish.
- Polish Sauerkraut Soup (KAPUSNIAK): A robust and flavorful soup, rich in tradition.
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing: An elegant main course with a savory surprise.
- Quick Pretzel Bites with Sauerkraut Cheddar Cheese Sauce: A fun and flavorful appetizer.
- Homemade Chicken Noodle Soup with Sauerkraut: A comforting classic with an added tangy twist.
- Sauerkraut Balls: A delightful and popular appetizer.
Stay connected and inspired with Frank’s Kraut by following them on their social media channels for a continuous stream of delicious recipes, tips, and kraut-filled culinary adventures all year long. Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut!
This Chocolate Sauerkraut Pound Cake is not merely a dessert; it’s an invitation to explore new flavors and textures. Served simply or adorned with fresh raspberries and a luxurious Devonshire Cream, it stands out as a genuinely remarkable treat. If you’ve been hesitant to venture into baking with sauerkraut, there’s no better time than now to discover its magic. It infuses this cake with an extraordinary dimension of moistness, a subtle tangy flavor, and a pleasing texture, not to mention a plethora of inherent gut-health benefits. Embrace the unexpected, and let this unique pound cake become a treasured addition to your recipe repertoire.
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Print Recipe
Chocolate Sauerkraut Pound Cake
Cuisine: American
Keyword: holiday dessert, loaf pan, pound cake, s Kraut, sauerkraut cake
Calories: 309 kcal
Author: Michaela Kenkel
Equipment
- Rubber Spatulas
- Glass Batter Bowl
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Loaf Pans
Ingredients
- ¾ cup sauerkraut, drained and chopped fine (do not rinse)
- 1 ½ cups sugar
- ½ cup butter
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tsp. salt
- 1 cup milk
- ½ cup unsweetened cocoa powder
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 C). Grease and flour the bottom and sides of a 9”x5” loaf pan.
- In a separate bowl, sift all dry ingredients together (flour, baking powder, baking soda, salt).
- In a large bowl, cream together sugar, butter, and vanilla until light and fluffy. Beat in eggs one at a time, ensuring each is well incorporated.
- Gradually add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with dry ingredients. Mix until a smooth batter develops, being careful not to overmix.
- Gently fold in the finely chopped sauerkraut and chocolate chips until thoroughly combined and evenly distributed.
- Pour the cake batter into the prepared loaf pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Leave the cake in the pan to cool for about 15 minutes before carefully removing it. Transfer to a cooling rack to cool completely.
- Slice with a serrated knife for clean cuts.
- Serve with Devonshire cream and fresh berries if desired.
- Store any leftover cake in an airtight container in the refrigerator.
Notes
Nutrition
Calories: 309kcal
Carbohydrates: 48g
Protein: 5g
Fat: 11g
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Cholesterol: 68mg
Sodium: 410mg
Fiber: 2g
Sugar: 29g