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Dark Chocolate Cake

10
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.)

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)

regular butter

½ cup(s), melted

hot water

1½ cup(s)

vanilla extract

1 tsp

sauerkraut

1 cup(s), 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.

Notes

You can easily change the flavor 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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