Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, high altitude chocolate cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
High altitude chocolate cake is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. High altitude chocolate cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to prepare a few components. 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:
- Take wet
- Make ready 3/4 cup Coconut oil
- Make ready 4 eggs
- Prepare 2 cup sugar
- Prepare 2 tsp vanilla extract
- Make ready 1 1/2 cup milk
- Take dry
- Get 2 cup all-purpose flour
- Make ready 3/4 cup cocoa
- Get 1/4 tsp baking soda
- Take 1/4 tsp baking powder
- Take 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.
Steps 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’s going to wrap it up with this exceptional food high altitude chocolate cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
