High Altitude Chocolate Cake
Elevate your baking game with this sumptuous High Altitude Chocolate Cake, specifically crafted to deliver perfect texture and flavor in regions above 3,000 feet. This rich and moist dessert combines the deep intensity of unsweetened cocoa powder with the delicate balance of buttermilk and vanilla, ensuring every bite is decadent. Designed with precise adjustments for high-altitude conditions, this recipe guarantees consistent results, even at elevations where cakes often fail. The batter comes together quickly and effortlessly, requiring just 20 minutes of prep time and resulting in two soft, tender layers that are ideal for stacking and frosting. Whether you’re celebrating a special occasion or simply indulging a sweet craving, this foolproof high-altitude chocolate cake is a showstopper that delivers bakery-quality results right at home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 2.25 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position.
Grease and lightly flour two round 9-inch cake pans, or line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
Slowly pour in the boiling water while stirring. The batter will be thin, which is normal for this recipe.
Evenly divide the batter between the prepared pans.
Bake the cakes for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes.
Run a knife around the edges of the pans to loosen the cakes, then turn them out onto a cooling rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
4052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3852 mg | 168% | |
| Total Carbohydrate | 712.3 g | 259% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 416.4 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 584 mg | 45% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 3443 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
