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.

• 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 top, and stir to combine. Set aside to cool.

Step 3

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.

Step 4

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.

Step 5

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.