Dark Chocolate Cake
- Total Time
- 1:10
- Prep
- 0:10
- Cook
- 1:00
- 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.)
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cooking spray1 spray(s)
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all-purpose flour2 cup(s)
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sugar1 ¼ cup(s)
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baking soda1 ½ tsp
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unsweetened cocoa powder⅔ cup(s)
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regular butter½ cup(s), melted
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hot water1 ½ cup(s)
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vanilla extract1 tsp
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sauerkraut1 cup(s), pureed until smooth
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unsweetened cocoa powder1 tsp
- Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
- 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.
- 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.