High Altitude Chocolate Cake
A good chocolate cake can hold its own, but it can just as easily play well with others. This rich and moist chocolate cake is a perfect example; it can succeed with just a dusting of powdered sugar, or as part of a frosted triple layer cake. Even better, it’s easy to make and requires little mess; all you’ll need is a bowl and a rubber spatula. The ingredients are also relatively basic; the only unusual one is the potato flour, which is available at most grocery stores anyways. I use boiling water for this recipe, but you could just as easily substitute hot coffee (regular or decaf) in order to amp up the chocolate flavor.
High Altitude Chocolate Cake
Makes one 9” (23 cm) cake - scroll down for the three layer version
¾ cup all-purpose flour—3.2 ounces or 91 grams—see note on accurately measuring flour here
¼ cup potato flour—0.4 ounces or 11 grams (not potato starch)
1 cup granulated sugar—7 ounces or 198 grams
½ teaspoon baking powder - 2 grams
¼ teaspoon baking soda - 1.5 grams
½ cup unsweetened cocoa—1.5 ounces or 43 grams
⅓ teaspoon kosher salt - 2 grams
¼ cup grapeseed oil (or other flavorless oil)—1.75 ounces or 50 grams
⅔ cup boiling water—5.3 ounces or 150 grams
½ teaspoon vanilla extract - 3 grams
1 teaspoon white vinegar - 5 grams
2 large eggs—lightly beaten
Preheat oven to 360°F (182°C). Butter 9” (23 cm) round cake pan, line bottom with a circle of parchment paper, then butter the paper.
In a large bowl combine AP flour, potato flour, sugar, baking powder, baking soda, and salt. Stir in oil. Gradually add boiling water and stir until combined. Add vinegar and vanilla followed by eggs. Pour into prepared pan. Bake in preheated oven for ~ 25-30 minutes until it passes the toothpick test 180°F—190°F (82°C—88°C). Cool completely before removing from pan. Serve with a dusting of powdered sugar.
High Altitude Chocolate Cake
Makes three 9” (23 cm) cake layers
2¼ cups all-purpose flour—9.6 ounces or 272 grams—see note on accurately measuring flour here
¾ cup potato flour—1.2 ounces or 34 grams (not potato starch)
3 cups granulated sugar—1 pound 5 ounces or 595 grams
1½ teaspoons baking powder - 6 grams
¾ teaspoon baking soda -4 grams
1½ cup unsweetened cocoa—4.5 ounces or 128 grams
1 teaspoon kosher salt - 5 grams
¾ cup grapeseed oil (or other flavorless oil)—5.25 ounces or 150 grams
2 cups boiling water—16 ounces or 454 grams
1½ teaspoons vanilla extract - 9 grams
1 tablespoon white vinegar - 14 grams
6 large eggs—lightly beaten
Preheat oven to 360°F (182°C). Butter three 9” (23 cm) round cake pan, line bottoms with circles of parchment paper, then butter the paper.
In a large bowl combine all-purpose flour, potato flour, sugar, baking powder, baking soda, and salt. Stir in oil. Gradually add boiling water and stir until combined. Add vinegar and vanilla followed by eggs. Pour into prepared pans. Bake in preheated oven for ~25-30 minutes until they pass the toothpick test 180°F—190°F (82°C—88°C). Cool completely before removing from pan. Frost and stack.
