Prepare to embark on a decadent chocolate journey that will transform your baking game forever! This High Altitude Denver Chocolate Sheet Cake isn't just another dessert – it's a rich, moist masterpiece that conquers the challenges of mountain baking. Whether you're a Denver local or a baking enthusiast looking to perfect high-altitude recipes, this cake promises to deliver mind-blowing chocolate goodness that will have everyone begging for seconds. Get ready to unlock the secret to the most incredibly tender and flavorful chocolate cake you've ever tasted!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Due to Denver's high altitude, reduce the temperature by 25 degrees to 325°F (163°C).
- Grease and flour a 9x13 inch sheet cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps eliminate lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined. Be careful not to overmix.
- Slowly add the boiling water to the batter, stirring gently until the water is fully incorporated. The batter will be very thin, which is normal for this high-altitude recipe.
- Pour the batter into the prepared sheet cake pan, using a spatula to spread it evenly.
- Bake in the preheated oven for 25-30 minutes. At high altitude, check for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes before adding frosting or serving.
- Optional: Frost with chocolate buttercream or dust with powdered sugar before serving.
Tips
- • Always adjust your oven temperature when baking at high altitudes. For this recipe, reduce the standard temperature by 25 degrees to ensure even baking. • Sifting dry ingredients is crucial – it prevents lumps and helps create a smoother, more consistent cake texture. • Don't overmix the batter! Mix just until ingredients are combined to keep the cake tender. • Use fresh, room temperature ingredients for the best results. • A toothpick test is your best friend for checking doneness – a few moist crumbs are perfect, but no wet batter. • Let the cake cool completely before frosting to prevent a melty mess. • For extra moisture, consider adding a light simple syrup brushing before frosting. • Store the cake in an airtight container to maintain its incredible texture and prevent drying out.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 35mg
