Chocolate Sauerkraut Stout Cake

I’m always on the lookout for a new recipe using sauerkraut! I particularly love how sour, tangy, kraut can be such a great addition to sweets, like this divine chocolate cake. While looking online one day, I came across this recipe and decided it sounded so good I needed to try it for myself. I made a few changes here and there and decided to make a stout buttercream frosting to really enhance the sweet and savory stout flavor of the cake. The result is a dense and decadent chocolate cake that is perfect for special occasions or when you just need a sweet fix!

Chocolate Sauerkraut Stout Cake

  • 2/3 cup softened salted butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup cocoa powder
  • 2/3 cup drained Bubbies Naturally Fermented Sauerkraut
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup room temperature stout beer
  • 1/4 cup buttermilk

Preheat your oven to 350 degrees. Drain the sauerkraut and set aside. Cream sugar, butter, and eggs together, being careful not to over-beat the eggs. Sift flour, cocoa, baking powder and baking soda together, and slowly add into the creamed mixture, alternating with beer and buttermilk. Chop the sauerkraut into small chunks, and add to the batter; mix well. I chose to use one 9 inch springform pan to make one tall cake, but you can also use 2 8-inch pans if you’d like to make a layered cake. Bake for 50-55 mins for 1 tall 9 inch cake, or 40 mins for 2 8-inch cakes. Poke a wooden skewer or toothpick into the center of the cake; the cake is done baking when the tooth pick comes out clean. Let the cake cool completely, then frost with Stout Buttercream Frosting.

Stout Buttercream Frosting

  • 1 cup softened, unsalted butter
  • 2 1/2 cups sifted powdered sugar
  • 1/4 cup milk
  • 1/2 cup stout beer
  • 1 1/2 tsp vanilla extract

Cream the sugar and butter together, being careful not to overmix. Bring stout close to a boil in a medium saucepan, then reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until stout is reduced. Set stout aside to cool. Once cooled, add the stout, milk and vanilla to mixture, and mix well. Frost the cake once it’s cooled down.