Dark Chocolate Cake Recipe – 4 Point Value
Moist and delicious, this fabulous Weight Watchers Chocolate Cake is a real winner. It is similar to a rich, decadent devil’s food cake, but this version is slimmed down by adding a shocking secret ingredient: canned sauerkraut. (Yes, you read that right.) But before you judge, you must give this Weight Watchers dessert recipe a try! This dark chocolate cake is perfect to serve after any holiday dinner or after any meal, for that matter. And it’s an easy cake recipe that just about any amateur baker could pull off. With just 4 Weight Watcher Points per slice, this decadent dessert is sure to be a hit — and no one will know that the beautiful chocolate cake they are indulging in is low fat, low calories and low in Points!
Weight Watchers Dark Chocolate Cake Recipe
Ingredients:
- 1 spray non fat cooking spray, flour (baking) variety suggested
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup(s) sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa
*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!
TIP: 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.
Directions:
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.
Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points
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April 6th, 2009 at 2:23 pm
That looks divine, but I just have one question! Can you tell it has the sauerkraut in it?
April 7th, 2009 at 9:01 am
That was my biggest concern with this too, and surprisingly, NO!! You can’t taste the sauerkraut at all!
June 28th, 2009 at 11:32 pm
is there anything I can substitute sauerkraut with?
I don’t manage to find them, but I really want to try this cake
thanks
July 1st, 2009 at 7:46 am
You can find canned sauerkraut in just about any grocery store….just checked the canned goods aisle.Unfortunately, there is no substitution.
August 19th, 2009 at 11:43 am
I just made this cake and brought it to a dinner party. I hadn’t tried it before I went, and was horrified to find out that one of the guests was a published chef. But the hostess served the cake (great texture!) and the cake was FANTASTIC (in my humble opinion). The chef asked for the recipe! (Credit to LaaLoosh cited!) Excellent moist, dark, rich, but not-too-sweet cake – I used Hershey’s special dark cocoa and it turned out almost black and very dark-chocolate flavored. (And not a hint of sauerkraut when it is baking or tasting!) Lots of great recipes on your site – thank you!!
September 5th, 2009 at 8:54 am
Okay, so tomorrow is a double birthday party in my family and I wanted to take a cake I could eat too…so I gave this a shot. It’s currently in the oven. It smells DIVINE and, judging from the batter, it’s going to be FAN-FLIPPIN-TASTIC! My husband and son (both who can’t stand sauerkraut) tasted the batter and were shocked at how great it was and not being ale to taste the sauerkraut. I’m going to have a really hard time not tasting the cake until tomorrow evening!
January 28th, 2010 at 4:52 pm
How do the chocolate syrup and powdered sugar not add extra points?
January 29th, 2010 at 8:34 am
Because the amount used is so minimal, they do not add enough calories or fat to create additional points. :)
February 6th, 2010 at 5:45 pm
This cake was awful. If you like eating sponges with no sweetness than this is the cake for you. It even smells funny. True, batter tastes great (before baking) and you cannot detect the sauerkaut at that time. But save yourself the disappointment and make something else. BIG THUMBS DOWN. :( Tastes like someone pooped in my mouth. Seriously bad.
February 6th, 2010 at 5:49 pm
YUCK! My wife made this for us. I have decided that besides that, she does love me and we will stay married. We are going to seek marriage counciling as I am pretty sure she tried to poison me with this terrible cake. Next time we will save the trouble of cooking and eat a pile of dirt.
February 22nd, 2010 at 2:32 pm
Just made the recipe, tastes GRRREATT! Will make it again soon. My BF loved it too! He begged me to make it again. Can’t taste the sauerkraut.
February 25th, 2010 at 4:41 pm
I made this cake for our Superbowl party and no one could guess what was in it. The only complaint was that there was a bitterness in the aftertaste. Not to be deterred, I have tried again and modified the recipe a little. Here’s what I did:
I rinsed the sauerkraut in a strainer prior to pureeing. I also added about 1/4 cup of applesauce to the sauerkraut to make it easier to puree.
I wanted to try a different pan (sheet cake like) so I used the large stoneware pan from Pampered Chef (I LOVE stoneware – - you don’t have to oil the pan, just put the batter in it). At 350 degrees it took the cake 22 minutes in my oven.
Hubby tried it and said the cake was much better than before. Maybe because I rinsed the sauerkraut, maybe because he had a brownie sized piece, maybe because of the applesauce?? Not sure. Either way, a little powdered sugar sprinkled on top and my teens love it! Going to fake everyone out at work tomorrow.
February 26th, 2010 at 9:16 am
These are AWESOME tips!!! Thanks for sharing, Karen!
April 3rd, 2010 at 2:51 pm
This will be my second time making this recipe. I took the first cake to a brunch. Everyone really, really liked it. No one even guessed it had the sourkraut in it. I liked it so much I am bringing one for Easter dinner. Hope this new crowd enjoys it as much as the first bunch did. Thank you for this recipe.
April 6th, 2010 at 3:52 am
I think the trick with this cake is not to mix it too much. It was the most amazing, most moist chocolate cake I’ve ever made. I was really surprised @ how the krout worked with the mix (and even tried some wet). It was delicious!
July 12th, 2010 at 10:01 am
im not on weight watchers and so i dont understand the points system. what is the nutritional (such as calores, carbs, fiber protien) value of this cake?
July 13th, 2010 at 8:21 am
Unfortunately, I don’t have the nutritional stats for most recipes…only the Weight Watchers Points. For many of the recipes I create, I use the Weight Watchers Recipe Builder, which uses an pre-set online database of food Points values. Sorry! Wish I could be more helpful.
July 15th, 2010 at 10:43 am
Had a sample of this at my meeting on Monday,it was great! You can also make this with finely grated zucchini, I’ve made zucchini cake for years!
August 25th, 2010 at 9:35 am
i made this cake and all you tasted was SAUERKRAUT!!! it tasted TERRIBLE!!! i did everything the recipe says, but all you tasted was sauerkraut… brought it to a party (with very few people) and everyone hated it!! any suggestions for getting rid of this strong taste?
August 26th, 2010 at 11:02 am
Hmmm….try draining and rinsing the sauerkraut first, and then add a bit of water when you puree it. Some brands of sauerkraut are just stronger in flavor than others, too. Maybe try a different brand and see if that’ll make a difference. Hope it turns out better for you next time!