Recipe: Perfect High altitude chocolate cake

Delicious, fresh and tasty.

High altitude chocolate cake. A rich, moist chocolate cake that won't sink at high altitudes and still bakes beautifully at low altitudes. 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. Since moving to Utah a year.

High altitude chocolate cake Adapted from Hershey for high altitude. (Cake may be left in rectangular pan, if desired.). A good chocolate cake is like the little black dresses of desserts. It's reliable, can be dressed up or down, and it always makes you feel good. You can have High altitude chocolate cake using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of High altitude chocolate cake

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

Kelly, this is the best high altitude recipe for a chocolate Bundt I have found. Believe me, I tried too many to count! How to / DIY for making a decadent triple chocolate cake at high altitudes. This cake has a nice chocolate flavor, a great alternative to the ubiquitous "Wacky Cake" that lacks depth.

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..

Stir, and blend together in a large bowl with sugar, water, vanilla, and vinegar. The suggestions below are for scratch recipes. For cake mixes and mixes for other baked goods, check the package for directions specifically for that product. The higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes.