Grandma Jo’s Chocolate Cake

This chocolate sauerkraut cake has been my grandma Jo's secret weapon at family gatherings for decades, always leaving guests shocked when they discover the secret ingredient. The sauerkraut adds incredible moisture without any cabbage flavor, creating a decadently rich chocolate experience that's truly unforgettable.

I first made this recipe during a snowstorm when I was desperate for dessert but short on fresh ingredients. After finding a jar of sauerkraut in the back of my fridge, I remembered Grandma's unusual recipe. My skeptical family couldn't believe how delicious it turned out, and now it's become our most requested celebration cake.

Ingredients

• Unsalted butter: Creates a tender crumb and rich texture in the cake while allowing you to control the salt content
• Granulated sugar: Balances the cocoa powder and provides just the right level of sweetness
• Large eggs: Bind everything together and contribute to the cake's structure; look for farm fresh eggs with bright orange yolks for best results
• Vanilla extract: Enhances the chocolate flavor; use pure vanilla for the best taste
• All-purpose flour: Provides the perfect structure without being too heavy
• Baking powder and baking soda: Work together to create the ideal rise and texture
• Dutch-processed cocoa powder: Offers a deeper color and smoother chocolate flavor than natural cocoa
• Sauerkraut: The secret ingredient that makes this cake incredibly moist; choose good quality sauerkraut and rinse if you want to reduce the tang even more
• Heavy whipping cream: Creates a silky smooth frosting that spreads beautifully; use the highest fat content available
• Confectioners sugar: Gives the frosting its sweetness and structure; sift it to avoid lumps

How To Make Grandma Jo's Chocolate Sauerkraut Cake

Prepare the baking dish:

Preheat your oven to 350°F and generously spray a 9×13 inch baking dish with nonstick spray, making sure to get the corners. I prefer glass baking dishes for this recipe as they help the cake bake more evenly.

Cream the butter and sugar:

Start with room temperature butter (this is crucial) and beat with sugar until the mixture becomes notably lighter in color and fluffy in texture, about 3 to 4 minutes. This process incorporates air which helps create a lighter cake.

Add the wet ingredients:

Add eggs one at a time, waiting until each is fully incorporated before adding the next. This prevents the mixture from curdling. Mix in vanilla extract until just combined. The mixture should look smooth and slightly increased in volume.

Combine dry ingredients:

Whisk together flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl until evenly distributed. This ensures no pockets of baking soda or powder in your final cake.

Alternate wet and dry ingredients:

Add flour mixture and water to your butter mixture in alternating additions, beginning and ending with flour. Mix gently just until combined after each addition. Overmixing at this stage will develop gluten and make your cake tough.

Incorporate the sauerkraut:

Drain the sauerkraut thoroughly and chop it finely. Gently fold it into the batter with a rubber spatula until evenly distributed. The sauerkraut should disappear into the chocolate batter with no visible strands.

Bake to perfection:

Pour batter into your prepared pan and spread evenly to the corners. Bake for 35 to 40 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.

Create silky chocolate frosting:

Sift confectioners sugar and cocoa powder together to eliminate all lumps. Beat butter until creamy, then gradually add sugar mixture alternating with cream. Add vanilla and beat until fluffy, about 3 minutes. The frosting should be spreadable but hold its shape.

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My grandmother claimed this recipe came from the Depression era when resourceful bakers used sauerkraut as an economical way to add moisture to cakes when fresh ingredients were scarce. Every time I make it I think about her kitchen and how she taught me that sometimes the most unusual ingredients create the most memorable dishes.

The Secret Of The Sauerkraut

The magic of this cake lies in properly preparing the sauerkraut. Drain it thoroughly by pressing it in a mesh strainer to remove excess liquid. Then chop it finely so the strands break down and incorporate seamlessly into the batter. Some bakers even pulse it briefly in a food processor. The sauerkraut adds incredible moisture through its high water content while the fermentation process brings out subtle complexity in the chocolate flavor. Most importantly the heat of baking neutralizes any cabbage flavor completely.

Storage And Make Ahead Tips

This chocolate sauerkraut cake keeps beautifully at room temperature in an airtight container for up to 3 days, actually improving in flavor after the first day. For longer storage, refrigerate for up to a week but allow slices to come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cake layers tightly wrapped for up to three months. The cake can be fully prepared and frosted a day ahead of serving, making it perfect for busy holiday gatherings or parties.

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Variations And Substitutions

The versatility of this recipe allows for numerous adaptations. For a dairy-free version, substitute the butter with coconut oil and use coconut cream in the frosting. Gluten-free bakers can use a cup-for-cup gluten-free flour blend with excellent results. Enhance the chocolate flavor by adding a tablespoon of espresso powder to the batter, or create a mocha version by using strong brewed coffee instead of water. For special occasions, fold in half a cup of chocolate chips or chopped nuts into the batter before baking. During the holidays, a teaspoon of peppermint extract in the frosting creates a festive twist.

Frequently Asked Questions

→ Why is sauerkraut added to this cake?

Sauerkraut adds moisture and tenderness to the cake without affecting its flavor. It helps create an incredibly soft texture that melts in your mouth.

→ Can you taste the sauerkraut in the cake?

No, the sauerkraut is finely chopped and its distinct flavor disappears during baking. It simply acts as a texture enhancer for the moistness of the cake.

→ Can I use a different type of cocoa powder?

Yes, you can use natural cocoa powder instead of Dutch-processed cocoa, though it may slightly alter the flavor and texture of the cake due to differences in acidity.

→ How long will the cake stay fresh?

The cake will stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also refrigerate it to extend its shelf life to about 5-7 days.

→ Can I freeze the cake for later?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it at room temperature when ready to serve.

→ What can I use instead of heavy whipping cream for the frosting?

You can substitute heavy whipping cream with whole milk, but the frosting may be slightly less rich and creamy.