Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, high altitude chocolate cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
High altitude chocolate cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. High altitude chocolate cake is something which I have loved my entire life.
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To get started with this recipe, we must first prepare a few ingredients. You can have high altitude chocolate cake using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make High altitude chocolate cake:
- Prepare wet
- Get 3/4 cup Coconut oil
- Take 4 eggs
- Take 2 cup sugar
- Take 2 tsp vanilla extract
- Take 1 1/2 cup milk
- Get dry
- Make ready 2 cup all-purpose flour
- Make ready 3/4 cup cocoa
- Take 1/4 tsp baking soda
- Make ready 1/4 tsp baking powder
- Prepare 1/2 tsp salt
The espresso powder is optional, but it helps bring out the chocolate flavors and I highly recommend. Baking chocolate cake at high altitude is one of the greater challenges in a baker's life. Chocolate cakes tend to take more sugar, and sugar plus high altitude is a problem. You can overcome this problem with trial and error, or you can use a tried-and-true recipe that will produce a moist, chocolaty cake without a lot of fuss.
Instructions to make High altitude chocolate cake:
- Mix all dry ingredients in a bowl.
- Mix sugar and melted oil in a bowl.
- Add rest of wet ingredients to oil and sugar mixture and blend.
- Slowly add wet ingredients to dry mixture and blend.
- Put mixture into greased baking pan and bake at 400 for 25-35 minutes until done.
Chocolate cakes tend to take more sugar, and sugar plus high altitude is a problem. You can overcome this problem with trial and error, or you can use a tried-and-true recipe that will produce a moist, chocolaty cake without a lot of fuss. Drier, thinner air means cakes are often drier than their sea-level counterparts. Leavening must be reduced or the cake will rise quickly and collapse or, even worse, explode like an overinflated balloon. Of course, all baked goods are more difficult to produce at high altitude.
So that is going to wrap this up for this exceptional food high altitude chocolate cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
