Chocolate Sauerkraut Cake
Racecar Chocolate Sauerkraut Cake
Preheat oven to 325°F.
Chocolate Sauerkraut Cake
Racecar Chocolate Sauerkraut Cake
Preheat oven to 325°F.
Servings
6people
Cook Time
70minutes
Servings
6people
Cook Time
70minutes
Ingredients
Dry ingredients for Chocolate Sauerkraut Cake
Wet Ingredients for Chocolate Sauerkraut Cake
Chocolate Fudge Icing
Cake release
Recipe Notes

Preheat Oven to 325°F. A lower temperature oven will ensure that the cake is evenly baked for a longer time without ‘splitting’. To bake in a non-character pan at 350°F, please visit the original recipe post.

Chocolate Sauerkraut Cake

  1. Sift the flour. Add baking powder, salt, baking soda. Sift cocoa into the mixture before stirring with a whisk.
  2. Cream butter at moderate high speed for about a minute. Add sugar and continue mixing. Add 1 egg at a time before mixing. Mixture will be creamy before adding vanilla.
  3. Add coffee and sauerkraut to the batter. Mix for 20 seconds until well-incorporated.
  4. Add the dry ingredients to the batter in thirds. Fold gently using a spatula.

Make Cake Release:

  • Mix the shortening, vegetable oil and flour in a bowl with a brush.
  • Apply generously to the cake pan. Make sure it is evenly coated.

Chocolate Fudge Icing:

  1. Cream the butter at a moderate high speed. (Dial 6 on a KitchenAid)
  2. Add icing sugar, cocoa powder and milk before mixing on a moderate speed.

Crumb-coat or apply fudge icing to the chocolate sauerkraut cake:

  • Apply fudge icing on the base of cake board, in order to prevent the cake from sliding into oblivion when traveling
  • Use a flexible spatula or an offset spatula to apply fudge icing thinly to crumb-coat. If you are not using fondant to decorate, you can apply a thicker coat of icing.
  • Put the cake in the fridge overnight to set. Store any unused fudge icing in an airtight glass container.
  • To reuse the refrigerated fudge icing, use a spoon to whip it before filling a piping bag.

Fudge icing variation:

Orange creamsicle fudge icing: 80 g butter, 225 g icing sugar, grate the zest 1/2 orange and 4 TBSP orange juice