High-Altitude Chocolate Cake
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.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
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
Per Serving:
348 calories; protein 5.4g; carbohydrates 47.6g; fat 16.6g; cholesterol 33.9mg; sodium 290.2mg.
Full Nutrition