Best 2 High Altitude Chocolate Cake Recipes

## Indulge in Decadent Chocolate Cakes at High Altitudes: A Journey Through Culinary Mastery

At high altitudes, baking can be a delightful challenge, demanding adjustments to ensure perfect results. Chocolate cake, a beloved dessert enjoyed worldwide, is no exception. This article presents a collection of meticulously crafted chocolate cake recipes tailored for high-altitude baking. From classic layer cakes to moist bundt cakes and flourless creations, these recipes offer a symphony of flavors and textures to satisfy every palate.

**Classic High-Altitude Chocolate Cake:** Experience the timeless charm of a traditional chocolate cake, elevated to perfection at high altitudes. This recipe strikes a balance between richness and airiness, resulting in a tender crumb and a deep chocolate flavor that will transport you to dessert heaven.

**Flourless Chocolate Torte:** For a sophisticated dessert experience, embark on the journey of creating a flourless chocolate torte. This gluten-free masterpiece boasts an intense chocolate flavor and a velvety texture that melts in your mouth.

**Chocolate Bundt Cake:** Embrace the nostalgia of a classic bundt cake, infused with the irresistible taste of chocolate. This recipe yields a moist and dense cake with a tender crumb, perfect for any occasion.

**Chocolate Lava Cakes:** Indulge in the decadence of individual chocolate lava cakes, featuring a warm, molten chocolate center that oozes out upon every bite. These delightful cakes are sure to impress your guests and create lasting memories.

Each recipe is meticulously crafted and tested to ensure success at high altitudes, taking into account the unique adjustments required for perfect baking outcomes. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards creating extraordinary chocolate cakes that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HIGH-ALTITUDE CHOCOLATE CAKE

High-Altitude Chocolate Cake image

This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.

Provided by Vespawoolf

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup unsweetened cocoa powder
1 ½ cups hot coffee
1 ¾ cups white sugar
½ cup Greek yogurt
½ cup whole milk
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup olive oil
2 cups unbleached flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

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.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g

HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING

High-Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting image

This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.

Provided by Mimi Council

Categories Bake Dessert Cake Brunch Poppy Chocolate Dark Chocolate Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free

Yield Makes one 9-by-5-inch loaf cake

Number Of Ingredients 16

Ingredients

Batter:
½ cup (113 g) salted butter, softened
1½ cups (340 g) cane sugar
1½ teaspoons almond flavor
1 teaspoon vanilla extract
3 large eggs
½ cup (120 ml) milk
1½ cups (212 g) cake flour (for a gluten-free variation, see note)
½ teaspoon fine sea salt
1 tablespoon (10 g) poppy seeds
Canola oil cooking spray
Icing:
1 ounce (28 g) dark chocolate, finely chopped
¼ cup (57 g) salted butter, softened
1 cup (142 g) powdered sugar, sifted
1 tablespoon (15 ml) heavy whipping cream

Steps:

Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
Spread the icing over the top of the cake.
Store in an airtight container or a cake dome for up to 3 days.
Gluten-Free Variation:
Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.

Tips:

For accurate measurements, use a kitchen scale instead of measuring cups.
Make sure all ingredients are at room temperature before starting, as this will help them combine more evenly.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake in a preheated oven to ensure even baking.
Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Allow the cake to cool completely before frosting.

Conclusion:

By following the tips and instructions provided in this article, you can create a moist, delicious chocolate cake that is perfect for any occasion. Whether you're baking at high altitude or sea level, these recipes will help you achieve the perfect cake.