High Altitude Chocolate Cake
Ingredients:
- ¾ cup unsweetened cocoa powder
- 1 ½ cups hot coffee
- 1 ¾ cups white sugar
- ½ cup Greek yogurt
- ½ cup whole milk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup olive oil
- 2 cups unbleached flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Directions:
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.
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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.
- 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.
- 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.
-
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.
