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This cake turns regular sauerkraut into an amazing chocolate treat that'll wow everyone at your dinner table. The fermented cabbage makes the cake super moist and completely vanishes into the chocolatey goodness, helping your dessert stay fresh way longer than normal cakes.
I found this gem while going through my grandma's handwritten recipes after she died. What began as just a weird experiment has turned into our family's favorite birthday cake. I love watching people's shocked expressions when I tell them what's in it after they've already cleaned their plates.
What You'll Need
- Sauerkraut: Well-drained and minced fine keeps the cake super moist without any sour taste
- Dutch processed cocoa powder: Gives a richer chocolate flavor than standard cocoa grab a good quality one for best results
- Softened butter and eggs: Help everything mix properly for the right cake texture
- Vanilla extract: Boosts the chocolate flavor go for real extract instead of fake stuff
- Heavy whipping cream: Makes a smooth velvety frosting that spreads beautifully
How To Whip Up Grandma Jo's Hidden Veggie Chocolate Cake
- Fix The Sauerkraut:
- Push the sauerkraut against a strainer until it's dry. Chop it super fine until you can barely see the strands so it'll completely vanish in your cake.
- Whip The Base:
- Mix softened butter and sugar for 3 full minutes until it gets noticeably paler and fluffier. This puts air bubbles in your batter for a lighter cake.
- Mix In Eggs Slowly:
- Put in one egg at a time and wait until you can't see it anymore before adding the next one. This stops the mixture from splitting and spreads the fat evenly.
- Switch Between Dry And Wet Stuff:
- Start and finish with dry ingredients when adding them in this keeps the cake from getting tough by stopping too much gluten from forming.
- Add Sauerkraut Carefully:
- Use a spatula to mix in the prepared sauerkraut with a light touch by folding instead of stirring. This keeps all those air bubbles you worked to create.
- Check If It's Done Right:
- Stick a toothpick in several different spots across the cake since just testing the middle can trick you. Look for a few moist crumbs on the toothpick but no wet batter.
- Nail The Frosting:
- Run the cocoa and powdered sugar through a sifter first to get rid of lumps. Beat the frosting on high for at least 2 minutes to work in air for a lighter texture.
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The Dutch process cocoa really makes this cake shine. Being alkalized gives it a smoother, deeper chocolate taste that works perfectly with the moisture from the sauerkraut. My grandma always told me to spend money on the best cocoa I could find, since that's what really decides how rich your cake will taste.
Why Sauerkraut Works Magic In This Cake
The fermented cabbage does several important jobs in this awesome cake. For starters, sauerkraut's high water content keeps everything super moist without making it heavy. Then, those tiny chopped strands work like coconut does in other cakes, adding hidden structure. Lastly, its slight tanginess kicks the baking soda into high gear, creating a soft texture that stays fresh longer.
Keeping It Fresh
This cake actually tastes better after a day or two as the flavors mix together. You can leave it covered on your counter for up to 3 days or stick it in the fridge for a week. Want to save it longer? Wrap it tight in plastic and put it in an airtight container to freeze for up to three months. Just let it warm up completely before you serve it.
A Bit Of History
During the Great Depression, home bakers often used weird ingredients to add moisture and nutrients when butter and eggs were hard to find. This sauerkraut cake fits right in with mayonnaise chocolate cake, tomato soup cake, and vinegar pie as clever fixes born from tough times. German immigrants especially loved this cake as a smart way to use up all their cabbage throughout the year.
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Ways To Serve It
Pair this rich cake with some lightly sweetened whipped cream and fresh berries to balance out the richness. A scoop of vanilla ice cream next to a warm slice creates an amazing hot-and-cold combo. For fancy occasions, sprinkle some powdered sugar on top and add chocolate shavings before bringing it to the table for a simple but fancy look.
Frequently Asked Questions
- → What does sauerkraut do to the cake?
It locks in the moisture and gives the cake a soft texture while blending seamlessly into the flavor.
- → Which cocoa works best here?
Go for Dutch-processed cocoa—its rich flavor and color work perfectly in this recipe.
- → Is sauerkraut replaceable?
You can swap it out for shredded zucchini or applesauce to retain the moisture but with a different twist.
- → What's the best way to store it?
Keep the cake chilled in a sealed container for up to 5 days. Serve at room temperature for the best experience.
- → Can salted butter work here?
Sure, just skip adding any extra salt, and it’ll balance nicely.
- → Can this be made gluten-free?
Swap in a gluten-free flour blend for baking, and you’re good to go. Adjust liquids slightly if needed.