Ultra-Moist Chocolate Sauerkraut Cake with Fudge Frosting Tips, FAQ & printable recipe

Tips for success

For the most tender crumb, make sure the sauerkraut is very finely chopped. You can pulse it in a food processor if you prefer.

The cake can be baked a day ahead and stored tightly wrapped at room temperature; the moisture only improves overnight. When frosting, use an offset spatula for smooth, even strokes, and don't overwork the frosting or it may lose its shine.

To get clean slices, use a long, sharp knife and wipe it with a damp paper towel between cuts.

For an extra flourish, dust the top with a little cocoa powder or sea salt before serving, though the cake is perfect as is. If you have leftover frosting, it's delicious spread on cookies or graham crackers.

Variations

• Peppermint Chocolate: Add 1/2 teaspoon peppermint extract to the cake batter and crush a candy cane over the frosted cake for a festive twist. The cool mint pairs beautifully with the rich chocolate.
• Mocha Cake: Dissolve 1 tablespoon instant espresso powder in the water before adding to the batter. The coffee enhances the chocolate flavor without making it taste like coffee.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for structure. The texture will be slightly more crumbly but still moist.
• Dairy-Free Frosting: Replace the heavy cream with full-fat coconut cream and use dairy-free chocolate chips. The frosting will have a subtle coconut note and still be glossy and thick.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 1 week. Let sit at room temperature for 30 minutes before serving.

Freezer

Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Reheat

If desired, warm individual slices in the microwave for 10 seconds to soften the frosting. Do not overheat or the frosting will melt.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

The cake layers can be baked a day ahead, cooled completely, and stored wrapped in plastic wrap at room temperature. The frosting can be made ahead and refrigerated; warm it gently and stir until smooth before using.

Serving ideas

Serve this cake at room temperature, cut into generous slices. The fudge frosting is rich and thick, so a small piece goes a long way.

It pairs beautifully with a glass of cold milk or a cup of strong coffee. For a special occasion, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

This cake is a wonderful dessert for dinner parties, potlucks, or holiday gatherings. Its moist crumb and glossy frosting make it look impressive, yet it's simple to put together.

The subtle sauerkraut flavor is a conversation starter, and guests will be amazed when they learn the secret ingredient.

Frequently asked questions

Recipe card

Ultra-Moist Chocolate Sauerkraut Cake with Fudge Frosting

Prep 20 minCook 35 minTotal 55 minServes 12

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sauerkraut, drained and finely chopped
• 1 cup water
• 1 cup heavy cream
• 12 oz semi-sweet chocolate, chopped
• 2 cups confectioners' sugar

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Fold in the sauerkraut with a spatula.
2. Stir the water into the batter until just combined – the batter will be thin. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
3. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let stand for 1 minute, then stir until smooth. Sift the confectioners' sugar over the chocolate mixture and whisk until glossy and thick. Let the frosting cool slightly until it is spreadable but still pourable.
4. Place the cooled cake on a serving plate. Pour the fudge frosting over the top, using an offset spatula to spread it evenly across the top and down the sides. Create swirls and swoops in the frosting for a rustic, glossy finish. Let the frosting set for at least 15 minutes before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

490

Protein

6 g

Carbohydrates

62 g

Fat

26 g

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