Baking bread at height can prove difficult even for the most experienced bakers. But don’t worry, this chocolate he cake is baked to perfection at both 8,600 feet and 9,100 feet. If baking below 5000 feet, you will need to adjust the recipe.
material:
3/4 cup unsweetened cocoa powder
1-1/2 cup hot coffee
1-3/4 cup sugar
1/2 cup plain Greek yogurt
1/2 cup whole milk
2 large eggs
2 teaspoons vanilla
3/4 cup olive oil
2 cups flour (gluten-free is also fine)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 9-inch round pots
softened butter to grease the pan
direction:
Heat oven to 350°F.
Butter and flour cake mold.
Combine the following in a small bowl.
3/4 cup cocoa powder
Pour 1.5 cups of hot coffee over the cocoa.
Stir well and let cool.
Combine the following in a large bowl.
1-3/4 cup sugar
1/2 cup milk
1/2 cup yogurt
2 eggs
2 teaspoons vanilla
Mix until smooth and creamy.
Add 3/4 cup olive oil and mix until combined.
Whisk the following in a separate bowl:
2 cups flour
1-3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pour the dry into the wet and mix until just combined.
Stir in the cooked cocoa and coffee mixture and pour into the cake tin.
Bake for 25-35 minutes, checking for doneness with a toothpick.
Do not overcook.
Let the bread cool on a wire rack for 15 minutes.
Run a butter knife along the edges of the pan and invert the cake onto a wire rack to complete cooling.
Once completely cool, frost and decorate.
Recipe provided by Julia Ziobro. Julia Ziobro owns and operates her Dory’s Dozen Delights, located at 430 Lawrence Street in Central City. The store is currently open for winter, and is open by reservation only. Contact her at info@dorydozens.com or her 303-260-9351.