Originally posted on February 10, 2024 @ 8:25 am
Welcome to “Can I Get That Recipe?” – your go-to resource for all your cooking needs. Whether you’re in search of a new culinary adventure, wanting to try a tasty chocolate cake recipe, or simply looking for quick and easy ideas to satisfy your cravings, you’ve come to the right place. Get ready to explore a world of delectable flavors and find inspiration for your next cooking triumph.
Contents
- 1 The Unconventional Ingredient: Sauerkraut
- 2 The Importance of Room Temperature Ingredients
- 3 Cocoa Powder Selection: Dutch-Processed or Unsweetened
- 4 Serving and Storing the Cake
- 5 Making a Round Layered Cake
- 6 Ingredients for the Cake
- 7 Ingredients for the Frosting
- 8 Instructions for Making the Cake
- 9 Instructions for Making the Frosting
- 10 Conclusion
- 11 FAQ
- 11.1 Can I get the recipe for Grandma Jo’s Chocolate Sauerkraut Cake?
- 11.2 What is the history behind Grandma Jo’s Chocolate Sauerkraut Cake?
- 11.3 What does sauerkraut add to the cake?
- 11.4 Can I substitute Dutch-processed cocoa powder with regular unsweetened cocoa powder?
- 11.5 How should I store the cake?
- 11.6 Can I make a round layered cake instead of a single cake?
- 11.7 What are the ingredients required for the cake?
- 11.8 What are the ingredients required for the frosting?
- 11.9 How do I make the cake?
- 11.10 How do I make the frosting?
- 12 Source Links
Key Takeaways:
- Discover exciting new recipes, cooking tips, and tricks to elevate your culinary skills.
- Find inspiration for everyday meals or special occasions, from easy and quick recipes to showstopping dishes.
- Uncover the secrets behind Grandma Jo’s Chocolate Sauerkraut Cake, a mouthwatering dessert with an unexpected ingredient.
- Explore a variety of recipe ideas that will impress family and friends.
- Unlock your creativity in the kitchen and embark on a delicious culinary journey.
The Unconventional Ingredient: Sauerkraut
When it comes to chocolate cake, sauerkraut might not be the first ingredient that comes to mind. However, this unexpected addition brings a delightful twist to the classic dessert. The idea of incorporating sauerkraut into a cake recipe originated from the USDA Surplus Committee’s efforts to find creative uses for canned sauerkraut.
The sauerkraut serves a surprising purpose in the cake batter. It adds some liquid, resulting in a springy texture that keeps the cake moist and light. Contrary to expectations, the sauerkraut doesn’t impart a strong or unpleasant taste. Instead, it contributes a subtle tanginess that beautifully complements the sweet chocolate flavor.
To maximize the richness of the chocolate, the recipe calls for Dutch-processed cocoa powder. This type of cocoa powder is treated with alkali to neutralize acidity, resulting in a deeper color and a more intense chocolate taste. However, if you don’t have Dutch-processed cocoa powder on hand, regular unsweetened cocoa powder can be used as an alternative.
The table below summarizes the key points about the sauerkraut-infused chocolate cake:
| Ingredient | Description |
|---|---|
| Sauerkraut | Unexpected but tangy ingredient that adds texture and moisture to the cake |
| Chocolate Cake | Classic dessert with a twist, enhanced with sauerkraut |
| Unexpected Ingredient | Sauerkraut, a surprising addition to a cake recipe |
| USDA Surplus Committee | The source of inspiration behind using canned sauerkraut |
| Tanginess | Subtle tangy taste from the sauerkraut that complements the chocolate |
| Texture | The sauerkraut adds an interesting texture to the cake |
| Cocoa Powder | Dutch-processed cocoa powder for a richer flavor, or regular unsweetened cocoa powder as an alternative |
Embrace culinary creativity with sauerkraut and embark on a delightful taste adventure with this unique chocolate cake recipe.
The Importance of Room Temperature Ingredients
When it comes to baking a delicious and perfectly textured cake, room temperature ingredients play a vital role. The temperature of ingredients like butter and eggs can significantly impact the outcome of your cake, resulting in either a light and fluffy delight or a dense and heavy disappointment.
Why is it important to use room temperature ingredients? Well, let’s take a closer look:
Butter: Soft and Creamy
Using room temperature butter allows it to cream easily with the sugar, creating a smooth and airy mixture. This process helps to incorporate more air into the batter, resulting in a lighter and fluffier cake. Cold or melted butter can’t achieve the same level of airiness and may lead to a denser texture.
Eggs: Better Incorporation
Room temperature eggs blend more easily into the batter, ensuring even distribution throughout. This helps to create a uniform structure and a consistent texture. Cold eggs can cause the batter to curdle or result in lumps, affecting the final outcome of your cake.
So, how can you bring your ingredients to room temperature? It’s simple:
- Butter: Cut your butter into small pieces and let it sit at room temperature for about 30 minutes. Alternatively, you can soften it quickly in the microwave using short bursts of 10 seconds, checking regularly to avoid melting.
- Eggs: To quickly bring your eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.
Now that you understand the importance of room temperature ingredients, you’re one step closer to achieving that light, fluffy, and irresistible cake. So, go ahead and let your butter and eggs reach the perfect temperature before embarking on your baking adventure.
Cocoa Powder Selection: Dutch-Processed or Unsweetened
When it comes to making the perfect chocolate cake, choosing the right cocoa powder can make all the difference in flavor and color. In this recipe, Dutch-processed cocoa powder is recommended for its richer flavor and darker color.
Dutch-processed cocoa powder, also known as alkalized cocoa, is treated with an alkaline solution to neutralize its natural acidity. This process gives the cocoa powder a milder, smoother flavor compared to its unsweetened counterpart. It also deepens the color, resulting in a beautifully dark and enticing cake and frosting.
If you don’t have Dutch-processed cocoa powder on hand, don’t worry! You can still enjoy a delicious chocolate cake by using regular unsweetened cocoa powder as a substitute. While the flavor and color won’t be as rich, the cake will still be moist and chocolatey.
Whether you choose Dutch-processed or unsweetened cocoa powder, the end result will be a delectable chocolate cake that will satisfy any chocolate lover’s cravings.
Comparison: Dutch-Processed Cocoa vs. Unsweetened Cocoa
| Dutch-Processed Cocoa | Unsweetened Cocoa |
|---|---|
| Richer flavor | Milder flavor |
| Darker color | Lighter color |
| Enhances the overall chocolatey taste | Produces a slightly less intense chocolate flavor |
When deciding which cocoa powder to use, consider the flavor profile and appearance you desire for your chocolate cake. Whether you opt for the richness of Dutch-processed cocoa or the versatility of unsweetened cocoa, your cake will still be a delightful treat that will satisfy your chocolate cravings.
Serving and Storing the Cake
Once you’ve baked Grandma Jo’s Chocolate Sauerkraut Cake, the question becomes how to serve and store the delicious treat. Not to worry – we have you covered! This section will provide all the information you need to ensure your cake stays fresh and enjoyable for as long as possible.
First, let’s talk about serving. Grandma Jo’s Chocolate Sauerkraut Cake is best enjoyed at room temperature. The flavors are perfectly balanced and the texture is at its best when the cake has had a chance to warm up a bit. Allow the cake to sit at room temperature for about 2-3 hours before serving. This will give it time to soften and develop its full, moist tenderness.
If you can’t wait that long or prefer a slightly chilled cake, it can also be stored in the refrigerator. Simply cover the cake with plastic wrap or place it in an airtight container to keep it fresh. The cake will stay moist and delicious in the refrigerator for up to a week. However, keep in mind that once it’s served, it’s unlikely to last very long regardless of where it’s stored!
Now, let’s take a moment to appreciate the key ingredient that contributes to the wonderful texture of Grandma Jo’s Chocolate Sauerkraut Cake – Dutch-processed cocoa. The Dutch-processed cocoa provides a deep, rich flavor and enhances the moist tenderness of the cake. It truly takes this recipe to the next level. So make sure to savor every bite!
And now, without further ado, here’s a handy table summarizing the serving and storing recommendations for Grandma Jo’s Chocolate Sauerkraut Cake:
| Serving and Storing Recommendations |
|---|
| Room Temperature |
| Store at room temperature for 2-3 days for optimal flavor and texture. |
| Refrigerator |
| Store covered in the refrigerator for up to a week. |
| Dutch-Processed Cocoa |
| Contributes to the moist tenderness and rich flavor of the cake. |
Making a Round Layered Cake
If you’re looking to take your Grandma Jo’s Chocolate Sauerkraut Cake to the next level, why not try making a round layered cake? By using two 8-inch round cake pans, you can create a visually stunning dessert that’s perfect for special occasions or celebrations.
Follow the original cake recipe, but instead of pouring the batter into a single baking dish, divide it evenly between the two 8-inch cake pans. Remember to adjust the baking time accordingly, as the cake layers will be thinner than the original recipe.
The baking time for a round layered cake is typically shorter than that of a single-layer cake. Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The precise baking time may vary, so keep a close eye on the cakes and perform the toothpick test to determine their doneness.
Once the cake layers are baked and cooled, you can stack them on top of each other with a layer of frosting in between. This will create a beautiful round layered cake that is sure to impress your family and friends.
With its moist and tender texture, rich chocolate flavor, and the surprise element of sauerkraut, this round layered cake will be a showstopper at any gathering. Experiment with different frosting decorations or garnish with fresh berries for an extra touch of elegance.
Ingredients for the Cake
Preparing Grandma Jo’s Chocolate Sauerkraut Cake requires a combination of key ingredients that come together to create a moist and flavorful dessert. Make sure to gather the following ingredients:
- Unsalted butter: 1 cup
- Granulated sugar: 2 cups
- Eggs: 3 large
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 and 1/2 cups
- Baking powder: 1 and 1/2 teaspoons
- Baking soda: 1 and 1/2 teaspoons
- Kosher salt: 1/2 teaspoon
- Dutch-processed cocoa powder: 3/4 cup
- Water: 1 cup
- Sauerkraut: 1 and 2/3 cups, rinsed and drained
Remember, for best results, the unsalted butter and eggs should be at room temperature before incorporating them into the recipe.
Ingredients for the Frosting
Complete your delicious Grandma Jo’s Chocolate Sauerkraut Cake with a delectable frosting made from these carefully selected ingredients:
- Confectioners’ sugar: 2 cups
- Dutch-processed cocoa powder: 1/2 cup
- Salted butter: 1/2 cup, softened
- Heavy whipping cream: 1/2 cup (amount can be adjusted for desired consistency)
- Vanilla extract: 1 teaspoon
Combine these premium ingredients to create a velvety smooth frosting that will perfectly complement the rich, moist chocolate cake. The confectioners’ sugar adds a subtle sweetness, while the Dutch-processed cocoa powder infuses a deep, indulgent flavor. The salted butter adds a hint of savory complexity, and the heavy whipping cream lends a creamy, dreamy texture. Finally, a touch of vanilla extract brings out the natural sweetness of the frosting.
Instructions for Making the Cake
Follow these simple steps to create a delicious Grandma Jo’s Chocolate Sauerkraut Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, cream 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add 4 eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
- In a separate bowl, combine 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and ½ teaspoon of kosher salt. Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with 1 cup of water.
- Fold in 1 cup of sauerkraut until well incorporated into the batter. The sauerkraut will give the cake a unique texture and flavor.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting with the desired icing.
Ingredients for the Cake
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Granulated sugar | 2 cups |
| Eggs | 4 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 ½ teaspoons |
| Baking soda | 1 ½ teaspoons |
| Kosher salt | ½ teaspoon |
| Dutch-processed cocoa powder | ½ cup |
| Water | 1 cup |
| Sauerkraut | 1 cup |
Instructions for Making the Frosting
Creating the perfect frosting for Grandma Jo’s Chocolate Sauerkraut Cake is the cherry on top of this delectable treat. Follow these simple steps to achieve a silky-smooth and luscious frosting that will have everyone coming back for seconds.
Gather Your Ingredients
To make the frosting, you will need the following:
- 2 cups of confectioners’ sugar
- ½ cup of Dutch-processed cocoa powder
- ½ cup (1 stick) of unsalted butter, at room temperature
- ¼ cup of heavy whipping cream
- 1 teaspoon of vanilla extract
Sift and Mix
In a bowl, sift together the confectioners’ sugar and Dutch-processed cocoa powder to remove any lumps and ensure a smooth texture.
In a separate mixing bowl, cream the room temperature butter until it becomes light and fluffy. This process helps to incorporate air into the frosting for a soft and creamy consistency.
Gradually add the sifted sugar and cocoa mixture to the creamed butter, alternating with the heavy whipping cream. Begin and end with the sugar mixture, adding a little at a time and mixing well after each addition.
Finally, add the vanilla extract and continue to beat the frosting until it becomes light and fluffy.
Adjust Consistency
If the frosting is too thick, you can add a little more heavy whipping cream, a teaspoon at a time, until it reaches your desired consistency. Conversely, if it is too runny, you can sprinkle in some extra confectioners’ sugar to thicken it up.
Spread and Enjoy!
Once the cake has cooled completely, generously spread the frosting over the top and sides. Use a spatula or an offset icing knife to create a smooth and even layer.
Now, it’s time to savor the fruits of your labor. The rich and velvety frosting perfectly complements the moist and tangy chocolate cake, making every bite a true delight.
Conclusion
Embark on a culinary adventure with the “Can I Get That Recipe?” guide. This comprehensive recipe exploration is filled with delicious dishes that will satisfy your taste buds and inspire your culinary creativity. From Grandma Jo’s Chocolate Sauerkraut Cake, featuring an unexpected ingredient that adds a unique twist, to classic comfort recipes like brownies, there’s something for everyone.
Whether you’re a seasoned chef or a beginner in the kitchen, this guide has you covered. With easy and quick recipes to fit your busy lifestyle, you can whip up a delightful meal in no time. Looking for cooking inspiration? Look no further. Our collection of recipes and tips will spark your imagination and help you create culinary masterpieces.
So why wait? Dive into the world of culinary adventures and discover a treasure trove of delicious dishes. Whether you’re hosting a dinner party, preparing a family meal, or simply indulging your own taste buds, the “Can I Get That Recipe?” guide is your passport to culinary excellence. Get ready to embark on a recipe exploration like no other and indulge in a world of flavors and delights.
FAQ
Can I get the recipe for Grandma Jo’s Chocolate Sauerkraut Cake?
Yes, the recipe for Grandma Jo’s Chocolate Sauerkraut Cake is available. It is a soft and moist chocolate cake topped with a thick and creamy chocolate frosting. You can find the recipe below.
What is the history behind Grandma Jo’s Chocolate Sauerkraut Cake?
The recipe originated from the USDA Surplus Committee’s request for ideas to use up canned sauerkraut. Despite the unconventional ingredient, the cake does not taste bitter and is enjoyed by those who dislike sauerkraut.
What does sauerkraut add to the cake?
Sauerkraut adds a bit of liquid to the batter, resulting in a springy texture and a slight tanginess that complements the sweetness of the chocolate. It also adds some texture to the cake.
Can I substitute Dutch-processed cocoa powder with regular unsweetened cocoa powder?
Yes, if Dutch-processed cocoa powder is not available, regular unsweetened cocoa powder can be used as a substitute. The resulting cake and frosting will be slightly lighter in color and less rich in flavor.
How should I store the cake?
The cake can be stored at room temperature for 2-3 days or in the refrigerator for a longer period. Dutch-processed cocoa used in the recipe contributes to the moist tenderness of the cake.
Can I make a round layered cake instead of a single cake?
Yes, the recipe can be adapted to make a round layered cake. Use two 8-inch round cake pans and adjust the baking time to 25-30 minutes.
What are the ingredients required for the cake?
The cake recipe requires unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, Dutch-processed cocoa powder, water, and sauerkraut. It is recommended to use room temperature butter and eggs for best results.
What are the ingredients required for the frosting?
The frosting recipe calls for confectioners’ sugar, Dutch-processed cocoa powder, salted butter, heavy whipping cream, and vanilla extract. The amount of heavy whipping cream may vary depending on the desired consistency.
How do I make the cake?
The cake is prepared by preheating the oven, creaming the butter and sugar, adding the eggs and vanilla extract, combining the dry ingredients, and alternating between adding the dry ingredients and water to the creamed butter and sugar mixture. The sauerkraut is then folded into the batter before pouring it into a prepared baking dish and baking until a toothpick comes out clean. The cake should be cooled before frosting.
How do I make the frosting?
The frosting is made by sifting together the confectioners’ sugar and cocoa powder, creaming the butter, and alternating between adding the sugar mixture and heavy whipping cream to the butter. Vanilla extract is added for flavor, and the frosting is beaten until light and fluffy. Adjustments can be made to the consistency by adding more whipping cream or sugar as needed. The frosting is then spread over the cooled cake.
