Brenda's Best Chocolate Cake for High Elevation
This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.
Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake for High Elevation
Prepare three, 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 1/8 cups buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 1/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 30-45 minutes
Two - 9” round = bake for 35-50 minutes
Two - 8” or 9” square = bake for 30-45 minutes
One - 10” round = bake for 40-55 minutes
This recipe is written for ~6000, high elevation
For sea level, use this version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Frost with Brenda’s favorite, Chocolate Pudding Frosting
Window to B’s kitchen . . .
