The Best High Altitude Chocolate Fudge Cake
Sink your fork into a slice of pure chocolate delight: two layers of rich, moist chocolate cake interlaced with velvety fudge frosting. This High Altitude Chocolate Fudge Cake is a culinary masterpiece but easy enough for the most novice baker to make. The cake is tender and airy, but strong enough to hold up under a decadent fudge frosting. Whether you’re celebrating a special occasion or simply craving a moment of pure chocolate bliss, this is the cake for you.
High Altitude Cake Recipe Adjustments
Most, if not all, recipes are written for sea level or less than 3,000 feet of elevation. High altitude baking has unique challenges when it comes to baking a moist chocolate cake that doesn’t collapse. Why is this:
- Increased evaporation – at higher altitudes cause liquids to evaporate more quickly resulting in a dry cake
- Air pressure decreases – leaving agents (baking soda, baking powder, & yeast) cause cakes to rise up crazy-like and then completely flat in the cent of the cakes
- Drier climates – this made sound weird but the dry air can actually change the way we taste
I bake this High Altitude Chocolate Fudge Cake at 8,000 feet of elevation.
So what changes do we normally need in high altitude recipes? Increase liquid and flour. Decrease sugar and leavening agents. Note: if you are baking this cake at a lower altitude or higher altitudes (bless you) slight changes of the original recipe may be required. Find out more about high-altitude baking adjustments based on your elevation.
How to prevent cake collapse at high altitude?
My #1 tip to prevent cake collapse: do NOT grease the sides of your cake pan. As a cake rises quickly in the oven it needs something to grip on the sides. If you simply use non-stick spray over the entire cake pan the side of your cake will rise up and then slide down. Do this instead:
Cover the inside of the cake pan with softened butter and then add a light layer of flour over the butter.
High Altitude Chocolate Cake Perfection
For the past 7 years I have made this recipe for my father-in-law’s birthday cake. Every year I played around with the ingredients to make the perfect cake. After a lot of time and much trial and error I have perfected this Chocolate Fudge Cake! Follow along with this easy recipe to make a perfect, flavorful cake for any special occasion.
Recommended tools:
Large bowl or stand mixer bowl – this is one recipe that I love to use my stand mixer
Small saucepan – the chocolate needs to be melted on the stove
8 inch round cake pans – this recipe is for a 2 layer cake, so 2 cake pans are necessary
OPTIONAL: parchment paper – to line the bottom of the cake pans
OPTIONAL: plastic wrap – I like to wrap my cooled cakes in plastic wrap and freeze them for 24 hours to make frosting easier
Find all of my favorite basic kitchen tools here and check them out on Amazon.
High Altitude Chocolate Fudge Cake Ingredients:
Cocoa powder – gives the cake its chocolate flavor and rich color
Hot water – adds a little extra moisture and helps create the chocolate sauce
White sugar – the perfect kiss of sweetness
Vanilla extract – enhances the chocolate flavor
All purpose flour – adds structure and helps to prevent the collapse of the cake
Baking soda – helps to create an airy, tender cake
Salt – don’t skip the salt! A little bit goes a long way to help enhance the flavors
Unsalted butter & milk – provides moisture, flavor, and richness from the fat. The butter should be room temperature or softened. I always use whole milk
Eggs – helps to hold the cake together. The eggs should be room temperature
TIP: Don’t worry if you forget to get your eggs out of the refrigerator ahead of time. Simply place the eggs in warm (not hot, you’ll cook the eggs) for 5-10 minutes.
Find the recipe for the perfect Chocolate Fudge Frosting for this cake!
See the recipe card at the bottom of the post for the full ingredients list.
Overview- How to make high altitude chocolate cake:
- Melt the cocoa powder, water, 1/2 cup butter over low heat.
- Add 1/3 cup sugar to the chocolate mixture, cool then add vanilla extract.
- Creamy 1/2 cup butter and 1 cup sugar together.
- Add eggs in one at a time while mixing.
- Add the rest of dry ingredients and milk.
- Bake at 375 degrees F for 30-35 minutes.
- Cool and remove from pans.
- Fill and frost with chocolate fudge frosting.
TIP: I am not a pro at frosting and decorating, so I find it much easier to frost a cake when the cake is frozen. Allow the cake to cool completely, wrap each layer in plastic wrap, and freeze for a few hours or overnight.
See the recipe card at the bottom of the post for the full instructions.
FAQs:
How long does chocolate cake last:
Chocolate cake should be kept in the fridge and will last for 5-7 days. Plastic wrap should be placed against any cut part of the cake to slow the cake from drying out. If your cake has cream cheese or fresh fruit it will last 2-3 days at most.
Can you freeze a decorated cake?
Yes! Freezing a cake is a great way to save cake for longer periods of time. Place the cake in the freezer for 1-2 hours to allow the icing to harden. Remove from the freezer and cover the decorated cake with 2 layers of plastic wrap. Store in the freezer for up to 3 months.
How do you know when a cake is done?
- smells fragrant
- edges of the cake pull away from the sides of the pan
- top and edges are golden brown or no longer shiny for chocolate cake
- toothpick comes out clean
- the top of the cake bounces back when pressed gently
- temperature 200-210 degrees
How long can you freeze a cake?
Cakes can be stored in the freezer for up to 3 months. The cake needs to be stored in an airtight container or wrapped tightly in plastic wrap to prevent the cakes from drying out.
How long to cool a cake before removing from pan?
In general, cakes should be left to cool in the pan for 10 to 20 minutes. If you try to remove the cake too soon it may fall apart, or wait too long it may stick.
How many people does an 8 inch cake feed?
An 8 inch cake will reasonably serve 12-16 people by cutting each slice at 2-2.5 inches across the back. Or cut the 8 inch cake event style and serve up to 24 people.
Save this recipe on Pinterest for later!
Check out these other fantastic high altitude desserts!
Chocolate Fudge Frosting
Cover your High Altitude Chocolate Fudge Cake with the most decadent chocolate frosting. Find the recipe for Chocolate Fudge Frosting with Hershey’s Cocoa here.
The Best High Altitude Chocolate Fudge Cake
Ingredients
Chocolate Mixture
- ¾ cup cocoa powder
- 4 tablespoon butter
- ½ cup water hot
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
Cake Batter
- 2 cup all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter softened
- 1 cup white sugar
- 3 eggs
- 1 cup milk
Instructions
- Make chocolate mixture: Mix cocoa powder, butter, and water in a small saucepan over low heat. NOTE: this will create a thick mixture
- Add sugar and mix for 2 minutes or until the mixture becomes smooth and shiny.
- Remove the chocolate mixture from the heat and cool. Add vanilla extract.
- Mix together cake batter: mix softened butter and white sugar together until creamed. NOTE: typically takes 6 minutes at medium speed at high altitude.
- Continue to mix and add 1 egg at a time.
- Mix together flour, baking soda, and salt. Alternate adding milk and the flour mixture until the batter is smooth.
- Pour in chocolate mixture to cake batter.
- Preheat oven to 375 degrees. Prepare cake pans by covering them with softened butter and then add a light layer of flour over the butter. Pour the batter into the prepared pans.
- Bake for 30-35 minutes. Cool the cakes for 10 minutes on a wire rack and then remove from the pans.
Notes
If you make this delicious Chocolate Fudge Cake leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.
