Dark Chocolate Cake
11
Points®
Temps total: 1 h 8 min • Préparation: 8 min • Cuisson: 1 h • Portions: 14 • Difficulté: Facile
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.)
Ingrédients
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.
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