German Chocolate Sauerkraut Cake: A Surprisingly Delicious Twist!
Have you ever heard of German Chocolate Sauerkraut Cake? It sounds like a culinary oxymoron, doesn’t it? The rich, decadent flavors of German chocolate cake juxtaposed with the tangy, fermented taste of sauerkraut might seem like a recipe for disaster. But trust me, this unexpected combination is a surprisingly delicious and moist treat that will have your taste buds singing a sweet and sour symphony!
This recipe isn’t some modern-day food fad; it’s a testament to resourcefulness and culinary ingenuity, especially prevalent during times of economic hardship. The sauerkraut, believe it or not, acts as a tenderizer and adds moisture to the cake, resulting in a texture that’s incredibly soft and almost impossibly moist. You won’t actually taste the sauerkraut, but you’ll definitely appreciate the subtle depth it adds to the overall flavor profile.
So, if you’re feeling adventurous and looking for a cake that’s both unique and delicious, then you’ve come to the right place. Get ready to bake a German Chocolate Sauerkraut Cake that will challenge your preconceptions and leave you wanting more!
## Why Sauerkraut in Cake?
Before we dive into the recipe, let’s address the elephant in the room: Why sauerkraut? As mentioned before, the main reason is its tenderizing effect. The acidity in sauerkraut breaks down the gluten in the flour, resulting in a more tender and delicate crumb. It also helps retain moisture, preventing the cake from drying out.
Beyond the technical benefits, sauerkraut also adds a subtle tanginess that complements the rich chocolate flavor. It’s a background note, not a starring ingredient, so don’t worry about your cake tasting like a deli sandwich!
## The Recipe: German Chocolate Sauerkraut Cake
This recipe combines the classic elements of German chocolate cake with the surprising addition of sauerkraut. The result is a moist, flavorful cake with a unique depth of flavor.
**Yields:** 12 servings
**Prep Time:** 30 minutes
**Bake Time:** 30-35 minutes
**Ingredients:**
* **For the Cake:**
* 2 cups all-purpose flour
* 2 cups granulated sugar
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* ½ cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
* 1 cup sauerkraut, rinsed and well drained (really, really well drained!)
* **For the Coconut Pecan Frosting:**
* 1 cup (2 sticks) unsalted butter
* 1 cup packed brown sugar
* ½ cup evaporated milk
* 4 large egg yolks
* 1 teaspoon vanilla extract
* 1 ½ cups shredded coconut
* 1 ½ cups chopped pecans
**Equipment:**
* Two 9-inch round cake pans
* Mixing bowls
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Parchment paper
* Wire rack
**Instructions:**
**Get Started:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, line the bottoms of the pans with parchment paper circles. Grease the parchment paper as well.
**Prepare the Cake Batter:**
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed.
3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Stir in the boiling water. The batter will be very thin. Don’t worry, this is normal.
6. Fold in the rinsed and well-drained sauerkraut. Make sure the sauerkraut is evenly distributed throughout the batter. Squeeze the sauerkraut with paper towels to remove as much moisture as possible. This is crucial to prevent a soggy cake.
**Bake the Cakes:**
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 28 minutes, as oven temperatures can vary.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes completely prevents them from crumbling when frosting.
**Prepare the Coconut Pecan Frosting:**
10. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, evaporated milk, and egg yolks. Cook, stirring constantly, until the mixture thickens and comes to a simmer. This usually takes about 5-7 minutes. Be careful not to scorch the mixture.
11. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool slightly until it’s thick enough to spread.
**Assemble the Cake:**
12. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
13. Spread a generous layer of the coconut pecan frosting over the top of the first layer.
14. Place the second cake layer on top of the frosting.
15. Frost the top and sides of the cake with the remaining frosting. Get creative with your frosting technique! You can create swirls, peaks, or a smooth, even surface.
**Serve:**
16. Slice and serve. This cake is delicious served at room temperature. You can also refrigerate it for a firmer texture.
## Tips for Success
* **Drain the Sauerkraut Well:** This is the most important tip! Excess moisture from the sauerkraut will result in a soggy cake. Rinse the sauerkraut thoroughly under cold water and then squeeze it dry with paper towels until almost no moisture remains.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix the wet and dry ingredients until just combined.
* **Use Boiling Water:** The boiling water helps to dissolve the cocoa powder and create a smoother batter. It also contributes to the moistness of the cake.
* **Cool the Cakes Completely:** Frosting warm cakes will cause the frosting to melt and slide off. Make sure the cakes are completely cool before frosting.
* **Adjust Sweetness:** If you prefer a less sweet frosting, you can reduce the amount of brown sugar slightly.
* **Toast the Pecans:** Toasting the pecans before adding them to the frosting will enhance their flavor. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
* **Use Good Quality Cocoa:** A high-quality cocoa powder will make a noticeable difference in the flavor of the cake. Look for Dutch-processed cocoa powder for a richer, more intense chocolate flavor.
## Variations
* **Chocolate Chips:** Add ½ cup of chocolate chips to the batter for an extra chocolatey treat.
* **Espresso Powder:** A teaspoon of espresso powder added to the batter will enhance the chocolate flavor.
* **Cream Cheese Frosting:** If you’re not a fan of coconut pecan frosting, you can substitute it with a cream cheese frosting. Combine 8 ounces of softened cream cheese, ½ cup of softened butter, 3 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
* **Spice It Up:** Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
* **Sauerkraut Puree:** For an even more subtle sauerkraut flavor, puree the rinsed and drained sauerkraut in a food processor before adding it to the batter.
* **Vegan Option:** You can adapt this recipe to be vegan by using plant-based milk and eggs substitutes. Look for vegan butter and coconut oil for the frosting.
## Serving Suggestions
This German Chocolate Sauerkraut Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With a scoop of vanilla ice cream:** The cold ice cream provides a delightful contrast to the rich cake.
* **With a dollop of whipped cream:** A light and airy whipped cream adds a touch of elegance.
* **With a drizzle of chocolate sauce:** For the ultimate chocolate lover, a drizzle of chocolate sauce is the perfect finishing touch.
* **With a cup of coffee or tea:** The cake pairs perfectly with a warm beverage.
## Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** You can freeze the cake, unfrosted or frosted, for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving.
## Frequently Asked Questions
* **Will I taste the sauerkraut?** No, you won’t taste the sauerkraut as a distinct flavor. It adds a subtle tanginess and moisture to the cake.
* **Can I use sauerkraut juice instead of sauerkraut?** No, using sauerkraut juice will make the cake too wet. It’s important to use rinsed and well-drained sauerkraut.
* **Can I use a different type of nut in the frosting?** Yes, you can substitute the pecans with walnuts, almonds, or any other nut you prefer.
* **Can I make this cake without the frosting?** Yes, you can enjoy the cake without the frosting. It’s delicious on its own or with a dusting of powdered sugar.
* **My cake is dry. What did I do wrong?** You may have overbaked the cake or not drained the sauerkraut well enough. Make sure to follow the recipe instructions carefully.
## Conclusion
German Chocolate Sauerkraut Cake is a testament to the fact that sometimes the most unexpected combinations can result in the most delicious creations. This cake is moist, flavorful, and surprisingly addictive. So, go ahead and give it a try! You might just discover your new favorite cake.
Don’t be afraid to experiment and adjust the recipe to your liking. Baking is all about having fun and creating something delicious that you and your loved ones will enjoy. Happy baking!
**Enjoy this unique and surprisingly delicious German Chocolate Sauerkraut Cake! Let me know in the comments below what you think.**