Highaltitudechocolatecake Recipes

HIGH-ALTITUDE CHOCOLATE CAKE

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.

BEST HIGH-ALTITUDE BIRTHDAY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.
• Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated.
• Sift together flour, baking powder, and salt in a separate bowl.
• Mix milk, vanilla, and almond extract together in a third bowl.
• Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.

CHOCOLATE CUPCAKES (HIGH ALTITUDE) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees and line a cupcake pan with liners. In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes. Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition. Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.

HIGH ALTITUDE CHOCOLATE CAKE RECIPE - (3.8/5)

Steps:

• Heat oven to 375°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Cupcakes 22-25 minutes 3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)

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.