High-Altitude Chocolate Cake

This high-altitude chocolate cake never collapses, which is 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 a cream cheese and vanilla bean frosting. Bailey's buttercream or a mocha frosting are also great choices.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 348 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

Step 2

Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.

Step 3

Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.

Step 4

Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.

Step 5

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.

Step 6

Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.