Ingredients for High Altitude Chocolate Cake
- 2 cups (400g) granulated sugar
- All Purpose Flour
- ¾ cup (70g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- Vegetable Oil
- Vanilla Extract
- 1 cup (240ml) boiling water
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How to Make High Altitude Chocolate Cake
- Preheat your oven to 375°F (190°C). Grease and flour two 9-inch round baking pans, or one 13x9x2-inch baking pan. This prevents sticking and ensures even baking.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Make sure all dry ingredients are thoroughly combined.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
- Gradually stir in the boiling water. The batter will be thin; this is expected.
- Carefully pour the batter into your prepared pans, dividing it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. High-altitude baking may require slightly longer cooking time. Start checking for doneness at 30 minutes.
- Let the cake cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. This prevents the cake from sticking and ensures it cools evenly.
- Once the cake is completely cool, frost with your favorite frosting. Get creative!
- Enjoy your delicious high-altitude chocolate cake!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
175g
Fat
14g
Carbs
24g
