Chocolate Sauerkraut Cake with Glossy Fudge Frosting Tips, FAQ & printable recipe

Tips for success

Squeeze the sauerkraut harder than feels necessary. Every tablespoon of brine left behind adds saltiness and can throw off the leavening balance, while well-drained shreds simply melt into moisture. Chop it to roughly the size of sesame seeds so it disappears completely in the crumb rather than showing as dark flecks in the slices.

Serve the frosting at the right moment. Spread it while it is barely warm and it levels itself into a glossy top; wait too long and it stiffens, dragging crumbs as it goes.

If that happens, rewarm the saucepan gently for a few seconds and stir until it loosens. For the sharpest slices, chill the frosted cake for 15 minutes, then cut with a hot, wiped knife.

Variations

• Mocha version: Replace the hot water with hot brewed coffee and add 1 tsp instant espresso powder to the dry ingredients. The coffee deepens the chocolate without tasting of coffee, and pairs especially well with the fudge frosting.
• Nutty crunch: Fold 3/4 cup chopped toasted pecans or walnuts into the batter with the sauerkraut, and scatter a handful over the frosting before it sets. The toasty crunch contrasts nicely with the tender crumb.
• Spiced cocoa: Whisk 1 tsp ground cinnamon and 1/4 tsp cayenne into the dry ingredients for a warm, gently spicy Mexican-style chocolate cake. Keep the frosting plain so the spice stays in the crumb.
• Layer cake: Divide the batter between two 9-inch round pans and bake 28 to 32 minutes. Stack the cooled layers with the fudge frosting between and on top, doubling the frosting recipe for full coverage.

Storage and make-ahead

Fridge

Covered, up to 5 days; bring slices to room temperature before serving.

Freezer

Freeze unfrosted, wrapped tightly, up to 3 months; thaw overnight in the refrigerator.

Reheat

Warm a square 10 to 15 seconds in the microwave for a just-baked texture.

Keep the frosted cake covered at room temperature for up to 2 days; the sauerkraut keeps the crumb moist far longer than a standard chocolate cake.

For longer storage, refrigerate it, covered, for up to 5 days, and bring slices to room temperature for 20 minutes before serving so the crumb softens and the frosting regains its gloss.

The unfrosted cake can be baked a day ahead, cooled completely, wrapped tightly in plastic, and held at room temperature overnight; frost it shortly before serving for the shiniest top.

The frosting can also be made a day ahead, refrigerated, and gently rewarmed over low heat, stirring until it flows again. The batter itself should not be mixed ahead, since the leavening starts working the moment it is wet.

Serving ideas

Cut the sheet cake into 12 generous squares and serve them at room temperature, when the crumb is at its most tender and the fudge frosting soft and glossy. A cold glass of milk is the traditional partner, and coffee or a shot of espresso alongside suits the dark cocoa well.

For a plated dessert, warm a square for 10 seconds in the microwave, then top it with a small scoop of vanilla ice cream so it softens against the warm crumb.

Fresh raspberries or a few sliced strawberries add brightness without competing with the chocolate, and a light dusting of cocoa powder over the frosting just before serving makes the simplest presentation look deliberate.

Frequently asked questions

Recipe card

Chocolate Sauerkraut Cake with Glossy Fudge Frosting

Prep 25 minCook 40 minRest 30 minTotal 1 h 35 minServes 12

Ingredients

• 1 cup sauerkraut, drained, rinsed and finely chopped
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot water
• 8 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1/4 cup whole milk
• 2 cups confectioners' sugar, sifted
• 1 tsp vanilla extract

Instructions

1. Tip the sauerkraut into a fine-mesh strainer and rinse it under cold running water for about 30 seconds, tossing with your fingers. Press out the brine firmly, then transfer to a cutting board and chop it finely, roughly the texture of shredded coconut. Set aside on a paper towel to drain further.
2. Heat the oven to 350°F (175°C) and line the 9x13-inch pan with parchment, leaving an overhang on the two long sides. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder and kosher salt, breaking up any brown-sugar lumps with your fingertips.
3. In a second bowl, whisk the melted butter with the eggs, vanilla extract and hot water until completely smooth and glossy. Pour this mixture into the dry ingredients and whisk gently for about 30 seconds, just until no dry flour remains at the bottom of the bowl. The batter will look thin and shiny, and that is correct.
4. Scatter the chopped sauerkraut over the batter and fold with a spatula, scraping the bottom and sides, until it is evenly distributed, about 20 strokes. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
5. Bake at 350°F (175°C) for 35 to 40 minutes, rotating the pan once halfway through. The cake is done when the top springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Cool completely in the pan on a wire rack before frosting.
6. Combine the chopped semisweet chocolate and butter in a saucepan set over the lowest heat, stirring often until smooth and glossy, about 4 minutes. Remove from the heat and let it cool for 5 minutes so it thickens slightly but stays pourable. Rushing this over higher heat will grainy the chocolate.
7. Whisk the confectioners' sugar, whole milk and vanilla extract into the warm chocolate until completely smooth. The frosting should fall in thick ribbons and hold a soft peak for a moment before sinking. Use it within a few minutes while it spreads like satin but sets to a fudge-like sheen.
8. Lift the cooled cake from the pan using the parchment overhang and set it on a cutting board. Pour the frosting over the center and spread it to the edges with an offset spatula in long strokes. Let it set for 10 minutes, then cut into 12 generous squares with a hot, wiped knife.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

430

Protein

5 g

Carbohydrates

63 g

Fat

19 g

Fiber

3 g

Sugar

45 g

Sodium

290 mg

Automatic estimate from the ingredient list, not laboratory-verified.