German Chocolate Sauerkraut Cake Recipe (German Chocolate Sauerkraut Cake)
This German chocolate sauerkraut cake recipe gives a moist texture with finely chopped sauerkraut added to the cocoa batter. Don't worry, the pickle flavor won't be overpowering; The main job is to soften the texture. It is topped with a mixture of coconut and walnuts. You can easily prepare it by following the ingredients and how-to steps.
Ingredients
1. For the cake
2. For the topping mixture
3. For serving/topping (optional)
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Grease the cake mold and lightly flour it; so the cake comes out easily.
Prepare the Sauerkraut
Strain the sauerkraut, squeeze out excess water and chop finely with a knife. This step stabilizes the texture of the cake.
Beat the oil and sugar
Beat the butter, margarine and sugar in a bowl until it becomes a lighter color. Add the egg and mix, then add the vanilla.
Mix the dry ingredients
Mix flour, baking soda, baking powder and salt in a separate bowl. A short mixing is sufficient to avoid any lumps remaining.
Form the dough
Add the dry mixture to the liquid mixture in two batches. Add water slowly and mix on low speed. Lastly, add the chopped sauerkraut with a spatula.
Bake
Pour the dough into the mold and smooth the top. Bake for 40–50 minutes, until a toothpick comes out clean. After taking it out of the oven, let it rest for 10 minutes.
Prepare the topping mixture
Mix grated coconut, coarsely chopped walnuts and mayonnaise in a bowl. Spread it on the cake while it is warm or completely cooled.
Final touch and service
Sprinkle flaked coconut and extra walnuts on top if you wish. If you cool it completely before slicing, the top layer will look smoother.