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Photo of Dark chocolate cake by WW

Dark chocolate cake

11
Points®
Total Time
1 hr 10 min
Prep
10 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.) It’s the key to cake’s spongy, moist texture and gives it a slight tanginess that resembles the taste of sour cream. You can easily enhance the rich chocolate flavor of this cake by adding strong brewed coffee instead of the hot water or add some spice and stir in cayenne pepper and cinnamon with the vanilla. We recommend dusting the baked cake with cocoa powder, but you could use confectioner’s sugar for a touch of sweetness.

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2 cup(s)

Sugar

1⅓ cup(s)

Baking soda

1½ tsp

Unsweetened cocoa powder

⅔ cup(s)

Unsalted butter

½ cup(s), melted

Hot water

1½ cup(s)

Vanilla extract

1 tsp

Sauerkraut

1 cup(s), drained, pureed until smooth

Unsweetened cocoa powder

1 tsp

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 center of oven until a tester inserted in center 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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