Beer & Sauerkraut Fudge Cake

Before you click away, hear this out.

Sauerkraut in a chocolate cake sounds like a dare, but it’s actually a brilliant old-school baking trick that creates the moistest, most tender crumb you’ve ever tasted.

The tangy strands melt right into the batter and disappear completely. Nobody will ever guess they’re there.

Beer adds a malty depth to the cocoa that makes this fudge cake taste richer and more complex than any standard chocolate cake recipe.

It’s the kind of recipe that wins potluck contests and starts arguments when you finally reveal the ingredients.

Pro Tips

• Drain and rinse the sauerkraut well, then chop it fine. You want it to vanish into the batter, not announce itself.
• Use a dark lager or stout for the richest chocolate flavor. Light beers work but don’t add as much depth.
• The raisins and nuts are optional, but raisins soaked in the beer for 15 minutes before adding them to the batter is a serious upgrade.
• Frost with a chocolate buttercream or cream cheese frosting. Both pair beautifully with the subtle tang hiding in this cake.