Recipe: Perfect High altitude chocolate cake

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. A good chocolate cake is like the little black dresses of desserts.

Believe me, I tried too many to count! Adapted from Hershey for high altitude. (Cake may be left in rectangular pan, if desired.). How to / DIY for making a decadent triple chocolate cake at high altitudes. 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. You need 3/4 cup of Coconut oil.
3. You need 4 of eggs.
4. Prepare 2 cup of sugar.
5. You need 2 tsp of vanilla extract.
6. It's 1 1/2 cup of milk.
7. It's of dry.
8. It's 2 cup of all-purpose flour.
9. Prepare 3/4 cup of cocoa.
10. It's 1/4 tsp of baking soda.
11. It's 1/4 tsp of baking powder.
12. You need 1/2 tsp of salt.

Yeast cakes rise more quickly at high altitudes, so watch your dough carefully and judge the rise time by the change in the dough's bulk Cakes tend to stick more when they are baked at high altitudes, so always grease your baking pans well and dust them with flour, or line them with parchment paper. This cake has a nice chocolate flavor, a great alternative to the ubiquitous "Wacky Cake" that lacks depth. Stir, and blend together in a large bowl with sugar, water, vanilla, and vinegar. The suggestions below are for scratch recipes.

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..

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. At higher altitudes, foods can take longer to cook, liquids evaporate faster, and dough rises more quickly. All of that means your baked goods can come out undercooked, dry, and/or collapsed, so you have to make slight adjustments when making breads, cookies, cakes, pies, and pastries.