Kraut Chocolate Cake
A rich chocolate cake with a surprising twist of sauerkraut, offering moistness and tang that pairs beautifully with creamy frosting, perfect for adventurous dessert lovers.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla until well combined.
- Sift together dry ingredients: cocoa, flour, baking powder, soda, and salt.
- Add dry ingredients alternately with water to the egg mixture, beginning and ending with dry ingredients.
- Stir in the chopped sauerkraut.
- Divide batter evenly into two greased and floured 8-inch cake pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool, then frost with your favorite icing.
Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).