Chocolate Cake Recipes From Scratch For High Altitude
Description
Making a delicious chocolate cake from scratch at high altitude can be tricky, but with a few adjustments to the basic recipe, you can make a cake that is moist and flavorful. This recipe is a great way to make a tasty cake without having to worry about making adjustments to the ingredients. The result is a cake that is perfect for any occasion, or to just enjoy with a cup of coffee.
This chocolate cake recipe is one that is easy to make and can easily be adapted to your own tastes. You can use any type of chocolate you prefer, but dark chocolate tends to work best. You can also adjust the sugar and flour amounts to suit your own tastes. The chocolate flavor of the cake will come from the cocoa powder, so you want to make sure you use a good quality cocoa powder for best results.
This recipe is designed for high altitude, so you will need to make a few adjustments. The main adjustment is to reduce the amount of baking powder in the recipe. Baking powder acts differently at different altitudes, so reducing the amount helps to ensure that the cake rises properly. You should also reduce the amount of sugar and flour, as these ingredients will also affect the texture of the cake.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup cocoa powder
1 cup butter, softened
2 cups white sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
In a large bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl, mix together the cocoa powder, butter, sugar, eggs, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
If you do not have buttermilk, you can substitute with regular milk and 1 teaspoon of white vinegar or lemon juice.
For a richer flavor, you can add 1/2 cup of melted semi-sweet chocolate chips to the batter.
Nutrition
This cake contains approximately 250 calories per slice, with 12 grams of fat, 40 grams of carbohydrates, and 4 grams of protein.
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