Baking chocolate cake at high altitude is one of the greater challenges in a baker's life. Chocolate cakes tend to take more sugar, and sugar plus high altitude is a problem. You can overcome this problem with trial and error, or you can use a tried-and-true recipe that will produce a moist, chocolaty cake without a lot of fuss.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: HIgh Altitude Chocolate Cake, High-Altitude Baking
Servings: 12Servings
Ingredients
2cupsCake Flour LESS 2 tbsp
1 1/2tspBaking Powder
3/4tspSalt
1 1/4cupsSugar LESS 1 tbsp
1/2cupCocoa Powder
2/3cupButter or Lard
1cupMilk
1tspVanilla
3lgEggs
Instructions
Grease and flour 2, 9" round cake pans. Preheat oven to 375F
In a medium bowl, whisk together flour, baking powder, salt, sugar and cocoa.
In a mixing bowl, beat butter or lard just until softened. Add the dry ingredients above and 3/4 of the milk. Mix until moistened and then beat on medium for 2 minutes.
Add the remaining milk and eggs and beat for 1 more minute.
Pour batter into pans. Bake at 375F for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in pan for 10 minutes, then remove and cool completely on a rack.