Are you tired of flat, dense cakes that fall apart at high elevations? Prepare to revolutionize your baking game with this foolproof High-Altitude Chocolate Bundt Cake that guarantees a moist, rich, and perfectly structured dessert every single time! Whether you're a mountain dweller or just love a baking challenge, this recipe will transform your kitchen into a high-altitude pastry paradise, delivering a decadent chocolate experience that defies gravity and expectations.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups 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 milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 325°F (165°C). At high altitude, lower temperature prevents over-rising and helps cake maintain structure.
- Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent clumping and ensures even distribution of dry ingredients.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until completely combined and smooth.
- Gradually add wet ingredients to dry ingredients, mixing with an electric mixer on medium speed until just incorporated. Do not overmix, as this can develop excess gluten and create a tough cake.
- Carefully pour boiling water into the batter, stirring gently until water is fully integrated. Batter will appear thin, which is normal for high-altitude baking.
- Pour batter into prepared bundt pan, ensuring even distribution. Tap pan gently on counter to release any air bubbles.
- Bake for 45-50 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs, but not wet batter.
- Remove from oven and let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with chocolate glaze if desired.
Tips
- Temperature Matters: Always adjust your oven temperature lower (325°F in this recipe) to prevent over-rising and maintain cake structure.
- Precision is Key: Measure ingredients carefully and use the exact measurements provided to ensure chemical balance at high elevations.
- Moisture is Your Friend: The boiling water technique helps create a tender crumb and prevents dryness common in high-altitude baking.
- Don't Overmix: Gentle mixing prevents developing excess gluten, which can make your cake tough and dense.
- Use Fresh Leavening Agents: Ensure your baking powder and baking soda are fresh for optimal rise and texture.
- Pan Preparation: Thoroughly grease and flour your bundt pan to guarantee a perfect release and beautiful cake shape.
- Cooling is Crucial: Allow the cake to rest in the pan for 10 minutes before removing to help it set and maintain its structure.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 35mg
