There is nothing quite like an amazing piece of chocolate cake with an ice, cold glass of milk to make even the worst day seem better. I always asked for chocolate cake on my birthdays, and it’s still my favorite. My husband loves it, too, and I love making a triple chocolate cake every year for him. I had to adjust the recipe quite a bit when we moved to a high-altitude location, though, but I’ve finally got it mastered. I use this cake recipe, put chocolate pudding in the center, frost it with chocolate frosting, and then sprinkle chocolate shavings around the edges. We can usually only eat a small piece at a time because it’s so rich, but it tastes so amazing!
I also love to make this recipe into cupcakes for bake sales. His coworkers are always raising money for the deployed soldiers, and they always ask me to help out. I like to counterbalance the flavor with a vanilla frosting, though, and I always add red, white, and blue sprinkles to make them look pretty.
Here is my high altitude chocolate cake recipe:
2 cups white sugar
2 cups cake flour
3/4 cups cocoa powder (I like to use Hershey’s)
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp salt
1 1/2 cups milk
1/2 cup vegetable oil
1 tbsp vanilla extract
1 cup boiling hot water
Preheat the oven to 375 degree. Use non-stick spray on your pans and set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Be sure that all of the ingredients are mixed thoroughly. Set this aside.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Then, add the wet ingredients to your flour mixture. Using an electric mixer, beat ingredients together for three minutes. Then add your boiling water. It’s key for the water to be really hot so that the cocoa powder will combine more easily with the other ingredients.
Your batter will be really thin. If it’s not, add a bit more milk. Pour your batter into the pans, and place them in the oven. Cakes should bake for 33-38 minutes, while cupcakes should be done between 18-22 minutes. To check, dip a toothpick into the center of a cake. If it comes out clean, your cake is ready.
Cool on a wire rack, and cool completely before frosting. Enjoy!