High Altitude Chocolate Cake

High Altitude Chocolate Cake
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    25

Conquer the heights with this decadent High-Altitude Chocolate Cake! Specifically designed to resist the dreaded collapse at high elevations, this recipe delivers a moist, fluffy crumb and intense chocolate flavor that will leave you and your guests in awe. Elevate your baking game with this foolproof masterpiece.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    48 g
  • Cholesterol
    34 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    3 g
  • Sodium
    290 mg
  • Sugar
    30 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a small bowl, whisk together cocoa powder and hot coffee until smooth. Set aside to cool slightly. (5 minutes)

Image Step 03
03 Step

Recipe View 10 mins In a large bowl, cream together sugar, yogurt, milk, eggs, and vanilla extract using an electric mixer until light and fluffy. Gradually add olive oil, mixing until just combined. (10 minutes)

Image Step 04
04 Step

Recipe View 10 mins In a separate large bowl, whisk together flour, salt, baking soda, and baking powder until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stir in the cooled coffee mixture until evenly distributed. (10 minutes)

Image Step 05
05 Step

Recipe View 30 mins Pour batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 35 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)

Image Step 06
06 Step

Recipe View 45 mins Remove cakes from oven and let cool in pans for 15 minutes before inverting onto a wire rack to cool completely. (45 minutes)

For an even richer flavor, try using dark cocoa powder.
Room temperature eggs are crucial for achieving a smooth batter and light texture.
Do not overmix the batter, as this can result in a tough cake.
Cool the cakes completely before frosting to prevent the frosting from melting.

Maximus Langosh

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Warren Mcglynn

    I tried it with Bailey's buttercream, as suggested, and it was a perfect match.

  • Rosina Flatley

    This cake is a game-changer for high-altitude baking! No more sunken middles!

  • Antonina Legros

    The olive oil adds a subtle richness that's unexpected and delicious.

  • Lorine Volkman

    Make sure to measure your ingredients accurately, especially the flour, for best results.

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