High Altitude Chocolate Cake Food

HIGH-ALTITUDE CHOCOLATE CAKE

High-Altitude Chocolate Cake image

This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.

Provided by Vespawoolf

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup unsweetened cocoa powder
1 ½ cups hot coffee
1 ¾ cups white sugar
½ cup Greek yogurt
½ cup whole milk
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup olive oil
2 cups unbleached flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g

GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)

German Chocolate Cake (High Altitude Recipe) image

Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook

Provided by ellie_

Categories Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 21

Ingredients

4 ounces German chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
2 tablespoons sugar
4 eggs, separated (whites beaten until stiff)
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
for the coconut nut frosting
1 1/2 cups butter
1/2 cup evaporated milk
1/2 cup half-and-half
1 cup sugar
3 egg yolks, beaten
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup coconut, shredded
1 cup nuts, chopped

Steps:

Preheat oven to 375 degrees F.
Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
In a double boiler melt the chocolate with the water over simmering water. Let cool.
In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
In a measuring cup dissolve the baking soda in the buttermilk.
In a bowl sift flour and salt together.
Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
With a rubber scraper or whisk fold in beaten egg whites.
Pour batter into prepared pans.
Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
Fill and frost with frosting (use your favorite or the following recipe).
To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.

Nutrition Facts : Calories 880.5, Fat 57.1, SaturatedFat 33.3, Cholesterol 227, Sodium 714.3, Carbohydrate 87.4, Fiber 3.2, Sugar 59.3, Protein 10

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