High Altitude Chocolate Cake (7000 ft)
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.
Servings: 12 Servings
Ingredients
- 2 cups PLUS 2 tbsp Cake Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 cup LESS 2 tbsp Sugar
- 1/2 cup Cocoa Powder
- 1/2 cup Butter or Lard
- 1 cup PLUS 1 tbsp Milk
- 1 tsp Vanilla
- 3 lg Eggs
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 20 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.
- Frost with chocolate buttercream icing.