Unexpectedly Delicious: The Ultimate Bittersweet Chocolate Sauerkraut Coffee Cake Recipe
Chocolate and coffee form a truly divine pairing, a match made in culinary heaven. For an even more profound flavor experience, I believe the intense richness of bittersweet dark chocolate takes this combination to an unparalleled level. This extraordinary Bittersweet Chocolate Coffee Cake is quite simply a chocolate lover’s morning dream brought to life! Imagine a deeply rich, moist chocolate cake, generously layered with a delightful streusel filling and topping. This streusel boasts a harmonious blend of crunchy walnuts, sweet brown sugar, and more luscious bittersweet chocolate chips, all finished with a delicate drizzle of powdered sugar glaze. It truly offers a slice of heaven with every single bite. But what if I told you there’s a secret ingredient that elevates this cake from merely delicious to utterly unforgettable? Prepare to be surprised!
As the holiday season draws near, our homes are transformed into fragrant havens, filled with the enchanting aromas of freshly baked goods. My kitchen has been a bustling hub of activity, a true baking storm! I’ve been diligently preparing and freezing an assortment of my favorite holiday cookies and delicious candies, ensuring we’ll have plenty to enjoy later. Amidst this flurry of activity, I also love to “test run” exciting new recipes. This year, I can proudly announce that this sensational bittersweet chocolate coffee cake has earned its coveted spot as our chosen centerpiece for a truly magical Christmas morning breakfast. It’s destined to become a cherished family tradition.
While I have a fantastic espresso cake recipe that always impresses, and a collection of wonderful coffee cake recipes, I had never before ventured into creating a chocolate coffee cake. That all changed with this recipe, and I honestly don’t think I’ll ever need to search for another. From the very first bake, it emerged perfectly rich, incredibly moist, and utterly delightful. Its secret lies not only in the tender chocolate crumb but also in the generous streusel. A vibrant ribbon of sweet brown sugar, perfectly melted bittersweet chocolate chips, and crunchy walnuts weaves through the very center of the cake, with an equally decadent layer adorning its golden-brown top. It’s a symphony of textures and flavors that captivates from the first glance to the last crumb.
This delightful cake isn’t just for family! Be sure to leave a generous piece out for Santa Claus on Christmas Eve; I have a strong feeling he’ll appreciate this extraordinary treat even more than milk and plain cookies!
This post is proudly sponsored by Frank’s Kraut. All the opinions expressed here, along with my lifelong affection for their exceptional sauerkraut, are entirely my own and genuinely heartfelt!
The Unexpected Secret to the Moistest Chocolate Coffee Cake: Baking with Sauerkraut
“Baking with sauerkraut?” you might ask, a hint of skepticism in your voice. If that’s your reaction, then you absolutely need to pay close attention! You’re on the verge of discovering a culinary secret that will revolutionize your baking. Incorporating sauerkraut into baked goods is a game-changer, elevating them to an entirely new dimension of richness and, most importantly, unparalleled moistness. It’s an ingredient that truly takes your cakes, especially chocolate cakes, to the absolute next level of deliciousness, creating a texture you simply won’t believe.
The idea might seem unconventional, even a little strange, but the results speak for themselves. Forget dry, crumbly cakes; sauerkraut delivers an incredibly tender, spongy, and perfectly moist crumb every single time. It’s the ultimate secret weapon for bakers who crave truly exceptional results.
Why Does Sauerkraut Enhance a Chocolate Cake So Dramatically?
Let me explain why chocolate and sauerkraut are a match made in culinary heaven, despite how surprising it may sound. Chocolate, particularly the bittersweet variety, already possesses a complex flavor profile with its inherent bitterness and depth. The addition of sauerkraut doesn’t just add moisture; it significantly deepens and enriches this chocolate flavor. Its distinct salty and sour notes wonderfully complement and enhance chocolate’s inherent bittersweetness, creating a more sophisticated and intriguing taste that will keep everyone guessing the secret ingredient.
Beyond the flavor, the primary benefit of sauerkraut in baking is its exceptional ability to add and retain moisture. The briny liquid and finely chopped texture of the sauerkraut integrate seamlessly into the batter, locking in moisture and ensuring that your cake remains incredibly tender and spongy for days. It acts in a similar way to other acidic ingredients like sour cream or buttermilk, which are well-known for contributing to moist baked goods. Just as sour cream transforms a good chocolate frosting into something truly spectacular, sauerkraut works its magic to create a chocolate cake that is consistently more perfect, more flavorful, and undeniably moister than any you’ve tasted before. Don’t worry, the distinct “sauerkraut” flavor disappears during baking, leaving only its incredible moistening and flavor-enhancing qualities.
Celebrating with Frank’s Kraut: Holiday Baking Week
Today marks a special occasion as I have the distinct honor of concluding the annual holiday baking week celebration for Frank’s Kraut. My collaboration with Frank’s has spanned nearly seven wonderful years, and during this time, I’ve grown to deeply admire everything about their company and, of course, their exceptional products. It’s more than just a sponsorship; Frank’s Kraut is truly the only sauerkraut I ever purchase, a tradition passed down from my childhood. It’s the authentic, delicious kraut I grew up eating, and its quality remains unmatched.
In the spirit of festive holiday baking, Frank’s Kraut embarked on this fantastic initiative to showcase just how incredibly versatile and amazing sauerkraut is to bake with. This year marks the second successful iteration of this fun and innovative event, and I am incredibly proud and excited to be a returning participant. It’s a joy to demonstrate new ways to incorporate such a beloved ingredient into surprising and delicious dishes.
Just last year, I enthusiastically participated in baking week with these unforgettable Chocolate Kraut Donuts. They were, without exaggeration, sensational! If you haven’t tried them, you’re missing out on another fantastic way to enjoy sauerkraut in a sweet treat.
I highly encourage you to follow Frank’s website and all their social media channels. Not only will you discover all the incredible baking recipes shared this week by myself and other talented creators, but you’ll also find a continuous stream of delicious sauerkraut ideas and inspiration throughout the entire year. Their commitment to quality and creative culinary uses for sauerkraut is truly inspiring.
Key Ingredients in This Bittersweet Chocolate Coffee Cake
Crafting this remarkable Bittersweet Chocolate Coffee Cake requires a thoughtful selection of ingredients, each playing a crucial role in its overall texture and flavor profile. From the crunchy streusel to the moist chocolate cake and the sweet glaze, every component is essential. Here’s a closer look at what you’ll need:
For the Streusel:
- **Walnuts:** Provide a delightful crunch and nutty flavor that complements the chocolate beautifully.
- **Brown Sugar:** Adds a rich, molasses-like sweetness and helps create that wonderful crumbly texture.
- **Bittersweet Chocolate Chips:** These are key for the “bittersweet” experience, melting into gooey pockets of chocolatey goodness.
- **Cocoa Powder:** Deepens the chocolate flavor in the streusel, tying it perfectly to the cake.
For the Cake: – The Star of Your Holiday Table
- **Granulated Sugar and Brown Sugar:** A combination that ensures a balanced sweetness and contributes to the cake’s moistness.
- **Vegetable Oil:** Chosen for its ability to keep the cake incredibly moist and tender.
- **Eggs:** Essential binders that add richness and structure to the cake batter.
- **Buttermilk:** Crucial for a tender crumb and a subtle tang. No need to run to the store; you can easily make your own buttermilk with just two simple ingredients!
- **Instant Coffee Granules:** These don’t just add a hint of coffee flavor, they profoundly enhance and deepen the chocolate taste without making the cake taste overtly like coffee.
- **All-Purpose Flour:** The structural foundation of our cake.
- **Unsweetened Cocoa Powder:** Delivers that intense, rich chocolate flavor we’re aiming for.
- **Baking Powder and Baking Soda:** Our leavening agents, working in harmony to give the cake its beautiful lift and airy texture.
- **Salt:** A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors.
- **Frank’s Bavarian Kraut:** This is the secret ingredient! Drained and finely chopped, it’s what guarantees an unbelievably moist and flavorful cake. Regular Frank’s Kraut also works wonderfully if Bavarian is unavailable.
- **Bittersweet Chocolate Chips:** The remaining half of your bag, destined to create pockets of melted chocolate bliss throughout the cake.
For the Icing:
- **Powdered Sugar:** Forms the base for our smooth, sweet glaze.
- **Heavy Cream:** Provides richness and the perfect consistency for drizzling.
- **Vanilla Extract:** Adds a classic, comforting aroma and flavor to the icing.
For precise measurements and detailed quantities of each ingredient, please refer to the complete printable recipe card located conveniently at the end of this post.
How to Masterfully Make This Sauerkraut Chocolate Coffee Cake
Embarking on the journey to create this Bittersweet Chocolate Coffee Cake is a rewarding experience. Follow these straightforward steps to achieve a truly spectacular dessert that will impress everyone.
Step One: Prepare Your Baking Environment and Streusel. Begin by preheating your oven to a steady 350 degrees Fahrenheit (175°C). This ensures your oven is at the correct temperature for even baking. Next, meticulously grease a 9-inch springform pan. A springform pan is ideal for this cake, allowing for easy removal and a beautiful presentation. Once greased, set it aside. In a separate bowl, combine all the ingredients for your streusel topping and filling. Mix them thoroughly until well combined and crumbly. This can be done with your hands or a fork. Set this fragrant mixture aside, ready for layering.
Step Two: Combine Wet and Dry Ingredients for the Cake Batter. In the spacious bowl of a stand mixer, or using a large bowl with a hand mixer, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat these ingredients together for a full 2 minutes until the mixture is light, fluffy, and well emulsified. Next, gradually mix in the buttermilk and instant coffee granules until they are just incorporated into the wet mixture. In a separate bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. Sifting helps to eliminate lumps and aerate the flour, resulting in a lighter cake. Gently add the sifted dry ingredients to the wet mixture. Mix by hand with a spatula, just until combined. Be careful not to overmix, as this can lead to a tough cake. The batter should still have a few small lumps.
Finally, carefully fold in the drained and chopped sauerkraut along with the reserved bittersweet chocolate chips into the batter. This is where the magic happens, ensuring every bite of your chocolate coffee cake is infused with incredible moisture and bursts of chocolate.
Step Three: Layer, Bake, and Cool. Now for the art of layering! Pour precisely half of your delicious chocolate cake batter into the prepared springform pan, spreading it evenly across the bottom. Generously sprinkle half of your prepared streusel mixture over this first layer of batter, creating a decadent filling. Carefully top with the remaining cake batter, spreading it gently to cover the streusel layer without disturbing it too much. Finish by scattering the remaining streusel mixture evenly over the top of the cake, ensuring every slice will have that irresistible crumbly topping. Bake the cake for approximately 45 minutes, or until a wooden toothpick inserted into the very center comes out clean, indicating it’s perfectly cooked through. Once baked, remove the cake from the oven and allow it to cool on a wire rack for a few minutes while still in the pan, before proceeding to the icing stage.
Step Four: Unmold and Prepare for Icing. Once the cake has cooled slightly but is still warm, carefully remove the outer rim of the springform pan. This step is much easier when the cake is still warm, and it prevents any sticking or tearing. Admire your beautifully baked coffee cake, noting the visible streusel topping!
Step Five: Drizzle with Icing and Serve. In a small bowl, whisk together all the ingredients for your powdered sugar icing until it’s smooth and has a lovely drizzling consistency. With the cake still slightly warm, drizzle about half of the prepared icing generously over the top. This initial drizzle will melt slightly, creating a beautiful sheen. Allow the cake to cool completely on the wire rack. Once fully cooled, drizzle the remaining icing over the cake for a final, elegant touch. This two-stage icing process adds visual appeal and ensures maximum flavor. Now, all that’s left is to slice, serve, and savor this incredible Bittersweet Chocolate Sauerkraut Coffee Cake!
Now that your extraordinary Bittersweet Chocolate Coffee Cake is ready, there’s only one thing left to do. Pour yourself a steaming cup of your favorite coffee or a comforting mug of hot cocoa, find a cozy spot, and truly indulge in every magnificent bite. This cake is meant to be savored slowly, allowing its rich flavors and moist texture to transport you to a state of pure culinary bliss!
Love it? Pin it!!
Don’t let this fantastic bittersweet chocolate coffee cake recipe slip through your fingers! Be sure to save it for later by pinning it to your favorite Pinterest board before you navigate away. This way, you’ll always have this incredible recipe at your fingertips for your next baking adventure or holiday celebration. Share the love and the unexpected deliciousness!
Discover The Best Sauerkraut for Baking and Beyond
If you’re reading this recipe, it’s a good bet that you, like us, are a true connoisseur of kraut. However, if you haven’t yet experienced the unparalleled quality of Frank’s Kraut, I implore you to rectify that immediately. I can tell you, without even a moment of hesitation, that it is hands down the finest sauerkraut I have ever tasted. Its crisp texture and perfectly balanced flavor are what make it so exceptional, not just for traditional meals, but also as the secret ingredient in delightful baked goods like this coffee cake. Give it a try; you won’t be disappointed.
The consistency and quality of Frank’s Kraut are unmatched, making it the ideal choice for this recipe. Its unique briny notes, when properly drained and chopped, simply vanish into the cake batter, leaving behind only the most incredible moisture and a subtle depth of flavor that elevates the chocolate in an unexpected, yet utterly delicious, way. Trust me on this secret weapon!
Other Unmissable Recipes You Absolutely Have to Try!
If you’ve enjoyed the surprising deliciousness of sauerkraut in this coffee cake, you’re in for a treat with these other must-try recipes, many of which also feature our secret ingredient:
- **Sauerkraut Chocolate Cake:** Quite possibly the BEST chocolate cake you will ever eat on the planet! It’s incredibly rich, dense, and fudgy, achieving chocolate cake perfection. And yes, it’s made with sauerkraut! Generously slathered in the BEST chocolate frosting, it’s simply too good to resist.
- **Bittersweet Chocolate Bourbon Balls:** A sophisticated and boozy treat perfect for adult gatherings and holiday parties.
- **Sour Cream Coffee Cake:** A classic for a reason, this recipe delivers a wonderfully moist and tender coffee cake with a delightful cinnamon swirl.
- **Reuben Breakfast Casserole:** A savory and hearty breakfast or brunch dish, perfect for feeding a crowd and showcasing sauerkraut in a different light.
- **Everything Sauerkraut Bread:** A unique and flavorful bread, perfect for sandwiches or as a side, offering a wonderful twist on traditional bread.
For even more ideas and insights into this versatile ingredient, be sure to check out my comprehensive Ultimate Guide to Sauerkraut!
The next time that irresistible craving for something chocolatey strikes, bypass the ordinary and choose this extraordinary bittersweet chocolate coffee cake. It promises a baking adventure and a flavor experience you won’t soon forget. It’s truly a testament to the fact that sometimes, the most unexpected ingredients yield the most delicious results!
Alright, gather your ingredients and your enthusiasm, because it’s time to bake! Get ready to create a truly memorable dessert. 
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Print Recipe
Bittersweet Chocolate Coffee Cake
Equipment
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Rubber Spatulas
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Glass Batter Bowl
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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Frank’s Bavarian Sauerkraut
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Anolon Advanced Nonstick Springform Baking Pan / Nonstick Springform Cake Pan, Square – 9 Inch, Gray
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Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
Ingredients
Streusel:
- 1 cup walnuts
- 2/3 cup brown sugar
- 10 ounce bag bittersweet chocolate chips *rough chopped (reserve half of the bag for the cake)
- 1 Tablespoon cocoa powder
Cake:
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cup buttermilk
- 2 teaspoon instant coffee granules
- 3 cups flour
- 4 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Frank’s Bavarian Kraut drained and chopped
- remainder of the bittersweet chocolate chips
Icing:
- 1 1/4 cup powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
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Preheat your oven to 350 degrees F (175°C). Lightly grease a 9-inch springform pan and set it aside.
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In a medium bowl, prepare the streusel by combining the walnuts, brown sugar, roughly chopped bittersweet chocolate chips (using about half of the bag), and cocoa powder. Mix well until crumbly and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat on medium speed for 2 minutes until light and fluffy. Mix in the buttermilk and instant coffee granules until just incorporated. In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing by hand with a spatula just until combined. Be careful not to overmix.
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Gently fold in the drained and chopped Frank’s Bavarian Kraut and the remaining bittersweet chocolate chips into the cake batter until evenly distributed.
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Pour half of the prepared cake batter into the greased springform pan, spreading it evenly. Sprinkle half of the streusel mixture over this batter layer. Carefully spoon the remaining cake batter over the streusel, spreading it gently to cover. Finally, sprinkle the remaining streusel mixture evenly over the top of the cake.
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Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove from the oven and let it cool on a wire rack in the pan for about 10-15 minutes before icing.
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While the cake is cooling, prepare the icing: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla until smooth. Carefully remove the cake from the outer rim of the springform pan. Drizzle about half of the icing over the still-warm cake. Allow the cake to cool completely on the wire rack, then drizzle with the remaining icing just before serving.