German chocolate sauerkraut cake is a traditional recipe that combines unexpected flavors with delicious results. Originating from the Amish community in the United States, this cake reflects creativity in the kitchen by incorporating sauerkraut, a fermented cabbage typical of German cuisine, into a sweet dessert. In several Latin American countries, this type of recipe with fermented foods is not common, but it has gained popularity in some places under names such as "fermented cabbage chocolate cake" or "German sauerkraut cake." This preparation represents the fusion of cultural influences and culinary techniques that are adapted to modern tastes without losing their historical essence.
German chocolate sauerkraut cake
How to Make German Chocolate Sauerkraut Cake
In a mixing bowl, cream butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla.
Combine the dry ingredients.
Add to the creamed mixture alternately with water.
Stir in the sauerkraut, coconut, and pecans.
Pour into three greased and floured 9-inch round baking pans.
Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Cool completely.
In a bowl, combine the melted chocolate and mayonnaise.
Set aside 1-1/4 cups for frosting.
To the remaining chocolate mixture, add half of the coconut and pecans.
Spread between the cake layers.
Spread the reserved chocolate mixture over the top and sides of the cake.
Combine the remaining coconut and pecans.
Press onto the sides of the cake.
Store in the refrigerator.
Cut with a serrated knife.
Yield: 12-14 servings.
Ingredients (16)
- Butter
- Sugar
- Eggs
- Vanilla extract
- Wheat flour
- Baking cocoa
- Baking soda
- Baking powder
- Salt
- Water
- Sauerkraut
- Coconut
- Pecan nuts
- Semi-sweet chocolate chips
- Mayonnaise
- Shredded coconut
Instructions (22 steps)
- 1 In a mixing bowl, cream butter and sugar
- 2 Add eggs, one at a time, beating well after each addition
- 3 Beat in vanilla
- 4 Combine dry ingredients
- 5 Add to the creamed mixture alternately with water
- 6 Fold in sauerkraut, coconut, and pecans
- 7 Pour into three greased and floured 9-inch round baking pans
- 8 Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean
- 9 Cool for 10 minutes before removing from pans to wire racks
- 10 Cool completely
- 11 In a bowl, combine melted chocolate and mayonnaise
- 12 Set aside 1-1/4 cups for frosting
- 13 To the remaining chocolate mixture, add half of the coconut and pecans
- 14 Spread between cake layers
- 15 Spread reserved chocolate mixture over the top and sides of cake
- 16 Combine the remaining coconut and pecans
- 17 Press onto the sides of the cake
- 18 Refrigerate
- 19 Cut with a serrated knife
- 20 Yield: 12-14 servings
- 21 Editors
- 22 Taste of Home Magazine
Nutritional Information
Calories:
568 kcal
Protein:
15%
Carbohydrates:
22%
Fat:
52%
Sugar:
172%
Sodium:
16%
Percent Daily Value for nutrients; calories are shown in kcal.