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High Altitude Chocolate Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Decadent chocolate cake made with Greek yogurt and olive oil, perfected at high altitude for guaranteed success.
Ingredients:
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cups hot coffee
  • 1.75 cups white sugar
  • 0.5 cup Greek yogurt
  • 0.5 cup whole milk
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 0.75 cup olive oil
  • 2 cups unbleached flour
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and flour two 9-inch round cake pans.
  • In a small bowl, swirl cocoa powder. Drizzle coffee over the cocoa and mix gently until blended. Let it cool down on the side.
  • In a large bowl, whisk together sugar, yogurt, milk, eggs, and vanilla until smooth. Then, mix in olive oil until well combined using an electric mixer.
  • In a large bowl, combine flour, salt, baking soda, and baking powder until smooth. Add dry ingredients to wet ingredients and mix until just combined. Fold in cooled coffee mixture and pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 35 minutes until a toothpick inserted in the centers comes out clean. The centers may appear slightly moist but will bounce back when lightly touched.
  • After baking, let the cakes rest in the pans for 15 minutes to cool slightly. Gently loosen the edges with a knife, then carefully flip the cakes onto a wire rack to cool completely for about 30 minutes.

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