The Best High Altitude Chocolate Fudge Cake
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Sink your fork into a slice of pure chocolate delight: two layers of rich, moist chocolate cake interlaced with velvety fudge frosting.
Yield: 16 people
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
Making chocolate fudge cake at low altitude or sea level. Use these ingredient changes and enjoy the same delicious cake:
Chocolate Mixture:
3/4 cup cocoa powder
4 tbs butter
1/2 cup sugar
1 tsp vanilla extract
Cake Batter:
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1 1/4 cup sugar
3 eggs
3/4 cup milk