High Altitude Friendly Chocolate Cake
Yield 3 8-inch round cake layers
A rich, moist dark chocolate that won't sink!
- 1 3/4 cups, plus 2 tablespoons (225 g) all-purpose flour
- 2 cups, minus 2 tablespoons (375 g) granulated sugar
- 3/4 cups (88.5 g) good quality dark cocoa powder
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g)baking powder
- 1 teaspoon (5.6 g) kosher salt
- 1 cup (240 g) buttermilk, shaken
- 1/2 cup (109 g) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 cup (236 g) hot water
- Preheat the oven to 360 degrees F. Spray three 8-inch round cake pans with nonstick spray. (You can also use four 6-inch pans). Line the bottom of each pan with parchment paper, then spray the pans again.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake for 16-18 minutes.
- Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
- Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.
Recipe by Cake by Courtney at https://cakebycourtney.com/high-altitude-friendly-chocolate-cake/