{"id":7388,"date":"2021-01-14T09:52:53","date_gmt":"2021-01-14T16:52:53","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=recipes&p=7388"},"modified":"2021-12-14T10:02:23","modified_gmt":"2021-12-14T17:02:23","slug":"chocolate-cake","status":"publish","type":"recipes","link":"https:\/\/uwyoextension.org\/uwnutrition\/recipes\/chocolate-cake\/","title":{"rendered":"Chocolate Cake"},"content":{"rendered":"\t\t
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

High Altitude Chocolate Cake<\/h2>\n
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This moist and fluffy chocolate cake was tested at 7200 ft.<\/span><\/div>\n
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Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div><\/div>\n
Servings: <\/span>16<\/span> slices<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1\/2<\/span> cup<\/span> canola oil<\/span> 107g<\/span><\/li>
  • 1 3\/4<\/span> cups<\/span> sugar<\/span> 347g<\/span><\/li>
  • 1\/4<\/span> cup<\/span> sour cream<\/span> 57g<\/span><\/li>
  • 2<\/span> teaspoons<\/span> vanilla<\/span><\/li>
  • 3<\/span> eggs<\/span><\/li>
  • 2 1\/2<\/span> cups<\/span> flour<\/span> 300g<\/span><\/li>
  • 3\/4<\/span> cup<\/span> cocoa powder<\/span> 75g<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> baking soda<\/span><\/li>
  • 1<\/span> teaspoon<\/span> baking powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> cup<\/span> buttermilk<\/span> 240mL<\/span><\/li>
  • 3\/4<\/span> cup<\/span> very hot water<\/span> 174mL<\/span><\/li>
  • Butter and flour or parchment paper<\/span><\/li>
  • Cupcake paper liners and\/or non-stick baking spray<\/span> if making cupcakes<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Wash hands with soap and water for 20 seconds.<\/span><\/div><\/li>
    • Do not taste or eat any raw dough or batter made with uncooked flour and\/or raw eggs.<\/span><\/div><\/li>
    • Preheat oven to 350\u00b0F.<\/div><\/li>
    • Butter and flour two 9-inch pans, three 8-inch or one 9x13 pan. Line bottoms with parchment paper. (Not necessary for the 9x13-inch pan unless you are going to remove the cake from the pan. See Note 1.) For cupcakes, line with cupcake liners and give each a small spritz of non-stick spray. <\/span><\/div><\/li>
    • In a large bowl, beat sugar and oil until combined. Scrape down bowl sides.<\/span><\/div><\/li>
    • Add sour cream, eggs and vanilla. Mix on medium until combined. Scrape down bowl sides.<\/span><\/div><\/li>
    • Sift together flour, cocoa, baking soda, baking powder, and salt.<\/span><\/div><\/li>
    • Add the flour and buttermilk one third at a time, starting with the flour and ending with the buttermilk. Beat on medium speed until combined. Scrape down bowl sides.<\/div><\/li>
    • Very slowly add the hot water. Beat or stir until just mixed. (Be careful\u2014the hot water may splash.)<\/span><\/div><\/li>
    • Bake the cake 25-30 minutes for 8-inch pans, 30-35 minutes for 9-inch pans, 30-35 minutes for a 9x13-inch pan, or 15-18 minutes for cupcakes and the tops of the cakes spring back when gently touched or until a toothpick inserted comes out clean. The internal temperature of the cake should be 200\u00b0F. Do not overbake! <\/span>
      <\/div>Do not open oven until just before testing cakes. Opening the door too soon may cause the cakes to fall in the middle. <\/span><\/div><\/li>
    • Cool 10 minutes in pans. Turn out the layers onto cooling racks and remove the parchment paper if using. <\/span>
      <\/div>Cool completely and frost as desired. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>

      Video<\/h3>