Easiest Way to Make Perfect High altitude chocolate cake

High altitude chocolate cake. This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's buttercream or mocha frosting are also great choices.

Grease and flour the paper and sides. The first step is to butter and flour the cake pans. Chocolate cakes tend to take more sugar, and sugar plus high altitude is a problem. You can cook High altitude chocolate cake using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of High altitude chocolate cake

1. It's of wet.
2. You need 3/4 cup of Coconut oil.
3. You need 4 of eggs.
4. It's 2 cup of sugar.
5. Prepare 2 tsp of vanilla extract.
6. Prepare 1 1/2 cup of milk.
7. You need of dry.
8. You need 2 cup of all-purpose flour.
9. It's 3/4 cup of cocoa.
10. It's 1/4 tsp of baking soda.
11. It's 1/4 tsp of baking powder.
12. Prepare 1/2 tsp of salt.

As I mentioned in my last post, "Six Reasons Your Cakes Are Sinking," I've had some trouble with my favorite chocolate cake recipe that I adapted from Sweetapolita. You'll find it to be rich, chocolatey, and perfectly moist. The perfect High Altitude Chocolate Bundt Cake. It's simple, perfectly chocolate-y, and is my go to whenever I need something that I know is going to turn out and be a crowd pleaser.

High altitude chocolate cake instructions

1. Mix all dry ingredients in a bowl..
2. Mix sugar and melted oil in a bowl..
3. Add rest of wet ingredients to oil and sugar mixture and blend..
4. Slowly add wet ingredients to dry mixture and blend..
5. Put mixture into greased baking pan and bake at 400 for 25-35 minutes until done..

A good chocolate cake is like the little black dresses of desserts. High Altitude Carrot Cake; High Altitude Banana Rum Bundt Cake; Comments. If you live at high altitude many from scratch cakes will over expand and fall. The decreased pressure in the atmosphere allows the gas produced by the leavening products to expand too much, the batter can no longer hold itself up with all that air and it falls! Recipes are written with the most common factors in mind: mid-level altitude and a conventional oven.

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