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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.