Chocolate and coffee are a culinary match made in heaven, a pairing that evokes warmth and indulgence. When you elevate this classic duo with the deep, complex notes of bittersweet dark chocolate, the combination transcends into something truly extraordinary. Imagine a breakfast treat or a delightful dessert that perfectly marries these two beloved flavors, offering a rich experience that tantalizes the senses.
This isn’t just any ordinary coffee cake; it’s our signature Bittersweet Chocolate Coffee Cake, meticulously crafted to be a chocolate lover’s ultimate dream. Each sumptuous slice delivers a symphony of textures and tastes: a profoundly chocolatey cake base, generously layered and crowned with a delightful streusel. This streusel is a harmonious blend of crunchy walnuts, sweet brown sugar, and an abundance of bittersweet chocolate chips, all brought together under a delicate, glistening powdered sugar glaze. It promises a moment of pure bliss with every single bite. But the true magic, the secret that elevates this cake to an unparalleled level of moist richness and depth of flavor, lies in an unexpected ingredient that will surprise and delight you!
The Perfect Festive Bake: Bittersweet Chocolate Coffee Cake for the Holidays
As the holiday season gracefully descends upon us, our homes are transformed into havens of warmth and delicious aromas. The delightful scent of freshly baked goods fills every corner, stirring cherished memories and inspiring new traditions. Our kitchens buzz with activity, a joyful pursuit of crafting treats to share with family and friends. I, too, have been immersed in festive preparations, already stocking the freezer with a delightful assortment of holiday cookies and homemade candies, ensuring a steady supply for unexpected guests or a quiet evening indulgence. Simultaneously, I’ve been giving some exciting new recipes a “test run,” and this spectacular bittersweet chocolate coffee cake has emerged as the clear winner – it’s destined to be the star of our Christmas morning celebration this year!
Throughout my culinary journey, I’ve shared countless cherished recipes. My decadent espresso cake recipe has garnered many fans, and my collection boasts a variety of beloved coffee cake recipes, each with its own unique charm. Yet, a truly dedicated chocolate coffee cake remained an elusive quest, a gap in my repertoire that I was determined to fill. Now, with the perfection of this recipe, my search is joyfully over. This cake consistently bakes up with an astonishingly rich and moist crumb, a testament to its carefully balanced ingredients. What makes it truly stand out is the exquisite streusel, which isn’t merely a decorative topping but a luxurious layer running right through the center of the cake. This creates a delightful ribbon of sweet brown sugar, crunchy walnuts, and luscious bittersweet chocolate chips in every single slice. It’s so utterly delicious and comforting, you might even find yourself reserving a piece for Santa Claus – I have a strong feeling he’d appreciate this gourmet gesture more than milk and cookies!
This post is sponsored by Frank’s Kraut. The opinions here and my lifelong love of their sauerkraut are all my own!
The Unexpected Secret: Baking with Sauerkraut for Ultimate Moisture and Flavor
Now, prepare yourself for the culinary revelation that transforms this chocolate coffee cake from merely delicious to absolutely extraordinary: sauerkraut. Yes, you read that correctly – sauerkraut! If the idea of adding this fermented cabbage to your baked goods sounds entirely novel or even a little unconventional, then you are in for a truly delightful surprise. Incorporating sauerkraut into sweet recipes is a time-honored, albeit often whispered, secret among savvy bakers for achieving unparalleled richness and moisture, propelling your creations to an entirely new level of deliciousness. Once you experience the incredible results, you’ll wonder how you ever baked without it.
Why Sauerkraut in a Chocolate Cake? Unlocking Unrivaled Flavor and Texture
The pairing of chocolate and sauerkraut, while initially seeming incongruous, is truly a match made in culinary heaven. Let me explain the magic behind this unique combination. Chocolate, particularly the bittersweet variety used in this recipe, already possesses a complex and nuanced flavor profile – a beautiful balance of bitter, sweet, and sometimes even fruity notes. The addition of sauerkraut, with its distinctive salty tang and subtly sour taste, doesn’t overpower the chocolate; instead, it artfully deepens and enhances its inherent richness. This creates a more profound, intriguing, and sophisticated taste experience that will leave your taste buds wanting more. The slight acidity from the sauerkraut brightens the chocolate flavor, making it pop in a way you wouldn’t achieve with traditional ingredients alone.
Beyond its remarkable flavor-enhancing properties, sauerkraut plays an absolutely crucial role in the cake’s exquisite texture. The natural brine content within the sauerkraut acts as a powerful humectant, meaning it significantly contributes to the cake’s moisture and helps it retain that soft, spongy consistency long after it emerges from the oven. This unique characteristic ensures a consistently moist, tender, and truly perfect crumb every single time you bake it. Think of it as performing a similar function to sour cream, which is frequently used to tenderize and add luxurious richness to various desserts, including my favorite chocolate frosting. Just as sour cream elevates and enriches frosting, sauerkraut works wonders in chocolate cake, proving that some of the most innovative and successful baking secrets are often the most unexpected. Don’t be deterred by the ingredient; you won’t taste “cabbage,” but rather experience an incredibly moist and flavorful chocolate cake.
Celebrating a Long-Standing Partnership: Frank’s Kraut Baking Week
Today, I have the distinct pleasure and honor of wrapping up another fantastic Holiday Baking Week for Frank’s Kraut. My professional relationship and personal admiration for Frank’s extends back almost seven years now, and I truly love everything about their company and its exceptional range of products. Frank’s Kraut isn’t just a sponsor; it’s genuinely the only brand of sauerkraut I purchase for my own kitchen, and it’s the very same high-quality sauerkraut I grew up eating. Their unwavering commitment to tradition and superior taste truly shines through in every batch they produce.
In celebration of the festive baking season, Frank’s Kraut conceptualized and executed this special week to brilliantly showcase just how incredibly amazing and versatile sauerkraut is when incorporated into sweet recipes. This particular event marks the second successful year of this fun and innovative baking week, and I am immensely proud and excited to be a contributing part of it. It’s a wonderful opportunity to demonstrate how a seemingly humble and savory ingredient can transform ordinary bakes into truly extraordinary culinary delights that surprise and satisfy.
Just last year, my contribution to Frank’s Kraut’s inaugural baking week was these utterly sensational Chocolate Kraut Donuts. They were, in every sense of the word, a resounding success and proved to be an absolute sensation, quickly becoming a fan favorite. Their popularity underscored the surprising magic that sauerkraut can bring to sweet dishes, expanding the horizons of what’s possible in baking.
Be sure to follow Frank’s official website and all of their vibrant social media channels. By doing so, you’ll gain access to all the innovative and delicious baking recipes shared this week, as well as a continuous stream of other fantastic sauerkraut yumminess they share year-round, from traditional uses to modern culinary twists.
What You’ll Need: Ingredients for Bittersweet Chocolate Coffee Cake
To embark on this delightful baking journey, gather the following high-quality ingredients. Each plays a vital role in creating the perfect balance of flavor and texture that makes this Bittersweet Chocolate Coffee Cake truly exceptional.
For the Streusel:
- **Walnuts:** Provides a wonderful crunch and nutty depth.
- **Brown Sugar:** Adds a caramelized sweetness and moisture to the streusel.
- **Bittersweet Chocolate Chips:** Delivers intense chocolate flavor and pockets of gooey delight.
- **Cocoa Powder:** Deepens the chocolate notes within the streusel, adding richness.
For the Cake:
- **Granulated Sugar & Brown Sugar:** A combination for balanced sweetness and added moisture.
- **Vegetable Oil:** Contributes to a tender and incredibly moist crumb.
- **Eggs:** Essential for binding the ingredients and enriching the cake’s texture.
- **Buttermilk:** Activates the leavening agents and adds a subtle tang, enhancing moisture. Don’t have it on hand? You can easily make your own buttermilk with just two ingredients!
- **Instant Coffee Granules:** A secret weapon for chocolate cakes; it enhances the chocolate flavor without making the cake taste overtly like coffee.
- **All-Purpose Flour:** Provides the necessary structure for the cake.
- **Unsweetened Cocoa Powder:** Forms the rich, deep chocolate base of our cake.
- **Baking Powder & Baking Soda:** The indispensable leavening agents that give the cake its beautiful rise and airy texture.
- **Salt:** A crucial ingredient that balances and amplifies all the other flavors.
- **Frank’s Bavarian Kraut (drained and chopped):** Our unique “secret ingredient” that guarantees unparalleled moisture and a subtle tang that beautifully complements the chocolate. (Regular Frank’s Kraut also works wonderfully!)
- **Bittersweet Chocolate Chips:** More chocolate goodness folded directly into the batter for extra pockets of melty delight.
For the Icing:
- **Powdered Sugar:** Creates a smooth, sweet, and delicate glaze.
- **Heavy Cream:** Provides richness and the perfect pourable consistency for the icing.
- **Vanilla Extract:** Adds an aromatic warmth and rounds out the sweetness of the icing.
For precise measurements and detailed instructions, please refer to the comprehensive printable recipe card located at the end of this post.
How to Make Sauerkraut Chocolate Coffee Cake: A Step-by-Step Guide
Step One: Prepare Your Pan and Craft the Streusel
Begin your baking adventure by preheating your oven to a precise 350°F (175°C). Next, lightly grease a 9-inch springform pan, ensuring every interior surface is thoroughly coated to prevent any sticking, then set it aside. Now, it’s time to assemble the star of our cake’s texture: the streusel. In a medium-sized mixing bowl, combine the finely chopped walnuts, the rich brown sugar, exactly half of your rough-chopped bittersweet chocolate chips (remember to reserve the other half for later incorporation into the cake batter), and the unsweetened cocoa powder. Mix these ingredients thoroughly until they are well combined and resemble coarse crumbs. This streusel mixture is crucial, as it will provide a delightful crunch and an extra layer of chocolatey richness, both swirled within the cake and generously sprinkled on top.
Step Two: Mixing the Wet and Dry Ingredients for the Cake Batter
In the spacious bowl of a stand mixer, fitted with the paddle attachment, or using a reliable hand mixer, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat these ingredients together for approximately two minutes, or until the mixture transforms into a light, airy, and fluffy consistency. Next, gradually incorporate the buttermilk and instant coffee granules, mixing gently until they are just fully incorporated into the wet mixture. In a separate, clean bowl, meticulously sift together the all-purpose flour, additional cocoa powder, baking powder, baking soda, and salt. Sifting is a critical step as it ensures a lump-free batter and guarantees an even distribution of the leavening agents, which is essential for a uniform rise. Gently add these sifted dry ingredients into your wet mixture, folding them by hand just until everything is combined. Exercise caution here: overmixing can develop the gluten in the flour, leading to a tough and less tender cake.
Once your batter is mostly combined, it’s time for the truly transformative secret ingredient! Carefully fold in the finely drained and chopped Frank’s Bavarian Kraut, along with the remaining bittersweet chocolate chips you reserved earlier. The sauerkraut will seamlessly blend into the batter, infusing it with an unparalleled moisture content and a subtle, delightful tang that beautifully complements the rich chocolate flavor. Trust the process – this is where the magic happens!
Step Three: Layering the Cake and Baking to Perfection
Now that your batter and streusel are ready, it’s time to assemble the cake. Carefully pour exactly half of your prepared cake batter into the greased springform pan, spreading it out evenly across the bottom with a spatula. This forms the foundational layer of your coffee cake. Next, generously sprinkle half of your streusel mixture directly over this first layer of batter, creating a decadent filling. Then, gently spoon the remaining cake batter on top, meticulously spreading it out to completely cover the streusel layer. To finish, artfully scatter the rest of the streusel mixture over the very top of the cake, ensuring an even distribution for a beautiful, crunchy, and richly flavored crust once baked.
Place the assembled cake into your preheated oven and bake for approximately 45 minutes. The precise baking time may vary slightly depending on your oven, so it’s always wise to check for doneness. To do this, insert a clean toothpick into the very center of the cake; if it comes out clean or with a few moist crumbs attached, your cake is perfectly baked. Remove the cake from the oven and allow it to cool on a wire rack for a few minutes while still in the springform pan. This initial cooling period is important as it helps the cake set and firm up, preventing it from crumbling when you move to the next step of icing.
Step Four: Cooling and Releasing Your Masterpiece
Once the cake has cooled sufficiently in the pan to handle without burning yourself, and it has begun to firm up, it’s time for a delicate but crucial step. Carefully release and remove the outer rim of the springform pan. This will beautifully reveal the perfectly baked, glorious edges of your homemade coffee cake, ready for its final flourish.
Step Five: The Grand Finale – Icing and Serving
While your magnificent cake continues to cool, it’s the perfect moment to prepare the irresistible powdered sugar icing. In a small mixing bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until the mixture is completely smooth and free of any lumps. Aim for a consistency that is pourable, yet thick enough to beautifully cling to the cake. Now, take about half of this delectable icing and artfully drizzle it over the still-slightly-warm cake. Allow the cake to cool completely on the wire rack, giving that first layer of icing a chance to set ever so slightly. Once the cake has reached room temperature, perform the final drizzle with the remaining icing, creating an elegant and enticing finish.
Now, for the absolute best part! Slice into your freshly baked Bittersweet Chocolate Coffee Cake, pour yourself a steaming cup of your favorite coffee, and savor every exquisite bite. This cake is far more than just a treat; it’s a truly memorable experience, perfect for a cozy morning breakfast, an elegant afternoon brunch, a delightful dessert to end a meal, or a thoughtful homemade gift for someone special.
Love it? Pin it!! Save This Unforgettable Recipe!
Did this recipe capture your heart and tantalize your taste buds? Make sure you never lose track of this incredible Bittersweet Chocolate Coffee Cake! Pin it directly to your favorite Pinterest board today. This way, you can easily find it whenever that intense chocolate craving strikes, when you’re planning your next holiday baking extravaganza, or simply when you need a little bit of unexpected baking magic in your life. Don’t miss out on creating this unique and delicious treat again!
Why Frank’s Kraut is the ONLY Choice for Baking (and Eating!)
If you’re currently reading through this unique recipe, chances are you’re already a fan of kraut, much like my family and I have been for generations. However, if you have yet to experience the superior quality and unparalleled taste of Frank’s Kraut, I wholeheartedly urge you to change that very soon. I can declare, without a shadow of a doubt or any hesitation, that it is truly the best sauerkraut I have ever tasted – and I’ve been enjoying it diligently my entire life. Its consistently perfect flavor profile and ideal texture make it not only exceptional for savory dishes, but as you’ve now discovered, it’s also an incredible ingredient for transforming your sweet baking into something truly extraordinary and unforgettable. It’s an ingredient you can rely on for consistent, delicious results.
More Must-Try Recipes Featuring Sauerkraut & Chocolate!
Intrigued by the magic of sauerkraut in baking? Or perhaps you’re simply a fan of deeply satisfying treats? Here are some other phenomenal recipes from my collection that you simply must try. They showcase both the unexpected versatility of sauerkraut and other delectable delights:
- Sauerkraut Chocolate Cake (often hailed by many as the BEST chocolate cake on the planet! It’s especially divine when frosted with my ultimate chocolate frosting.)
- Bittersweet Chocolate Bourbon Balls (A sophisticated, no-bake treat with a delightful kick.)
- Sour Cream Coffee Cake (A classic for a reason, incredibly moist and tender.)
- Reuben Breakfast Casserole (A savory and hearty way to start your day, featuring sauerkraut!)
- Everything Sauerkraut Bread (A unique and flavorful bread, perfect with soups or sandwiches.)
For those who want to deep dive into the fascinating world of this fermented delight, be sure to check out my comprehensive Ultimate Guide to Sauerkraut!
The next time you find yourself yearning for an exceptional chocolate treat that goes beyond the ordinary, choose this incredible **Bittersweet Chocolate Coffee Cake**. Its unique blend of rich, intense chocolate, delightful crunchy streusel, and the surprisingly perfect touch of sauerkraut creates a truly unforgettable baking and eating experience that you and your loved ones will cherish.
Ready to embark on this delicious and surprising baking adventure? Let’s get started and create something truly special!
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Print Recipe
Bittersweet Chocolate Coffee Cake
Course: Cake & Cupcakes
Cuisine: American
Keyword: chocolate cake, chocolate coffee cake, coffee cake, Frank’s kraut, iced, sauerkraut cake, streusel topping and swirl
Servings: 15
Author: Michaela Kenkel
Equipment
- Rubber Spatulas
- Glass Batter Bowl
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Frank’s Bavarian Sauerkraut
- Anolon Advanced Nonstick Springform Baking Pan / Nonstick Springform Cake Pan, Square – 9 Inch, Gray
- Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
Ingredients
Streusel:
- 1 cup walnuts
- 2/3 cup brown sugar
- 10 ounce bag bittersweet chocolate chips *rough chopped (reserve half of the bag for the cake)
- 1 Tablespoon cocoa powder
Cake:
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cup buttermilk
- 2 teaspoon instant coffee granules
- 3 cups flour
- 4 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Frank’s Bavarian Kraut drained and chopped
- remainder of the bittersweet chocolate chips
Icing:
- 1 1/4 cup powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F (175 C). Grease a 9″ springform pan. Set aside.
- Prepare the streusel by mixing the walnuts, brown sugar, half of the chopped bittersweet chocolate chips, and cocoa powder. Set aside.
- In the bowl of a mixer, combine sugars, oil, and eggs for 2 minutes until light and fluffy. Mix in the buttermilk and instant coffee until incorporated. Sift the flour, baking powder, baking soda, salt and cocoa powder into the wet ingredients. Mix by hand, just until combined, being careful not to overmix.
- Fold in the drained and chopped sauerkraut and the remaining bittersweet chocolate chips into the batter.
- Pour half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Top with the remaining batter, and finish off with the remaining streusel.
- Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for a few minutes before icing.
- Mix the icing ingredients together (powdered sugar, heavy cream, vanilla) until smooth. Remove the cake from the outer rim of the springform pan. Drizzle with half of the icing. Cool the rest of the way and drizzle with the remaining icing.
Notes
- I rough chopped the chocolate chips for the streusel but left them whole for the half that went into the cake.