Name: High Altitude Chocolate Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsweetened cocoa powder - ¾ cup; Hot coffee - 1 ½ cups; White sugar - 1 ¾ cups; Greek yogurt - ½ cup; Whole milk - ½ cup; Eggs, at room temperature - 2 large; Vanilla extract - 2 teaspoons; Olive oil - ¾ cup; Unbleached flour - 2 cups; Salt - 1 teaspoon; Baking soda - ½ teaspoon; Baking powder - ½ teaspoon

Ingredients for - High Altitude Chocolate Cake

1. Unsweetened cocoa powder ¾ cup

2. Hot coffee 1 ½ cups

3. White sugar 1 ¾ cups

4. Greek yogurt ½ cup

5. Whole milk ½ cup

6. Eggs, at room temperature 2 large

7. Vanilla extract 2 teaspoons

8. Olive oil ¾ cup

9. Unbleached flour 2 cups

10. Salt 1 teaspoon

11. Baking soda ½ teaspoon

12. Baking powder ½ teaspoon

How to cook deliciously - High Altitude Chocolate Cake

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.