Are you tired of flat, dense cakes that fall faster than a mountain climber without oxygen? Prepare to elevate your baking game with this extraordinary High Altitude Chocolate Maple Cake that's as breathtaking as the peaks it's designed for! This isn't just a cake - it's a culinary adventure that proves delicious desserts can conquer any altitude, bringing rich chocolate and sweet maple flavors together in a moist, irresistible masterpiece that will make your taste buds soar!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup maple syrup
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Instructions
- Preheat the oven to 325°F (165°C), which is adjusted for high altitude baking. Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures no lumps and even distribution of dry ingredients.
- In a separate medium bowl, whisk together the eggs, maple syrup, buttermilk, vegetable oil, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined, being careful not to overmix.
- Slowly add the hot water to the batter, stirring continuously. The batter will be thin, which is normal for high-altitude cakes.
- Pour the batter into the prepared cake pan, ensuring it's evenly distributed.
- Bake in the preheated oven for approximately 30-35 minutes. Due to high altitude, check doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with maple buttercream or dust with powdered sugar if desired.
Tips
- • Always adjust your oven temperature lower when baking at high altitudes. The 325°F temperature is crucial for preventing your cake from collapsing or becoming too dry.• Be extra careful not to overmix the batter. At higher elevations, cakes can become tough more quickly due to lower air pressure.• Use fresh leavening agents (baking powder and baking soda) to ensure proper rising, as they can lose effectiveness at high altitudes.• The thin batter is normal - don't panic! This helps create a moist, tender cake that won't become dense or heavy.• Use the toothpick test carefully. A few moist crumbs are perfect, as the cake will continue cooking slightly after removal from the oven.• Consider using a light-colored cake pan to prevent over-browning, which can happen more quickly at high elevations.• Let the cake cool completely before frosting to ensure the best texture and prevent structural collapse.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 73g
Protein: 6g
Fat: 28g
Saturated Fat: g
Cholesterol: 40mg
