Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

25 mins
45 mins
1 hr 25 mins
15 mins
1 9-inch layer cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You can use vegetable oil instead of olive oil, but the olive oil gives the cake a richer flavor.

Turbinado sugar can be used in place of white sugar.

Nutrition Facts

348 calories; protein 5.4g; carbohydrates 47.6g; fat 16.6g; cholesterol 33.9mg; sodium 290.2mg. Full Nutrition