A rich, moist chocolate cake that won’t sink at high altitudes and still bakes beautifully at low altitudes.
As I mentioned in my last post, “Six Reasons Your Cakes Are Sinking,” I’ve had some trouble with my favorite chocolate cake recipe that I adapted from Sweetapolita. Since moving to Utah a year and a half ago, the cake has been sinking during the last few minutes of baking and when I take it out of the oven. My heart breaks each time this happens and even more so when I hear it happens to some of you. I did love hearing that like me, you didn’t toss it, but instead filled in the middle with trimmed cake pieces from leveling the cake. We can’t waist perfectly good tasting cake!
I did a lot of research as to why my chocolate cake was sinking and tested each possible culprit.
I checked my oven temperature with an internal thermometer and it’s right on target. So that wasn’t the problem. I checked all the expiration dates of my leavening agents. That wasn’t the problem either. Then I started working on my ingredients. Most sources I read said for high altitude baking (anything over 3,500 feet above sea level), you’re likely going to have to adjust the ingredients. So, I started with my baking powder and reduced it a bit. I also reduced my sugar too, and added a bit of flour and an extra egg to help create a stronger foundation and stabilize it. I also increased my baking temperature just a tad.
I’m not getting a dome like I do with white or vanilla cakes, but this recipe, adapted from Ina Garten, still comes out nearly level and has the rich, dark chocolate flavor I love about the Sweetapolita recipe. If you were having the same problem as me, you’re sink hole was nearly half way down the height of the cake. This is a HUGE improvement, if you ask me.
I was also just given the suggestion a couple days ago by Si from Abountiful Kitchen to try “Laurie and Amy’s Amazing Chocolate Cake” from her website. I haven’t had a chance to make it yet, but I’m definitely planning on it. I’m always open to suggestions!