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Photo of Dark Chocolate Cake by WW

Dark Chocolate Cake

11
Points® value
Total Time
1 hr 8 min
Prep
8 min
Cook
1 hr
Serves
14
Difficulty
Easy
This cake’s a winner. It’s like a rich devil’s food cake but it's slimmed down by adding a secret ingredient: canned sauerkraut. (Yes, you read that right.)

Ingredients

Cooking spray

1 spray(s), flour (baking) variety suggested

All-purpose flour

2 cup(s)

Sugar

1⅓ cup(s)

Baking soda

1½ tsp(s)

Unsweetened cocoa powder

⅔ cup(s)

Salted butter

½ cup(s), melted

Hot water

1½ cup(s)

Vanilla extract

1 tsp(s)

Sauerkraut

1 cup(s), pureed until smooth

Unsweetened cocoa powder

1 tsp(s)

Instructions

  1. Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
  2. In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
  3. Pour batter into prepared pan; bake in centre of oven until a tester inserted in centre of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.

Notes

You can easily change the flavour of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

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