Are you ready to elevate your baking game with a show-stopping dessert that defies gravity and tantalizes your taste buds? This High-Altitude Coffee Ginger Cake is not just a recipe—it's a culinary adventure that transforms ordinary ingredients into an extraordinary experience. Imagine a rich, moist cake where the bold warmth of ginger meets the deep complexity of coffee, creating a dessert that's both sophisticated and comforting. Whether you're a mountain-dwelling baker or simply craving a unique treat, this recipe promises to take your baking skills to new heights—literally!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup brewed coffee
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking at high altitude.
- In a large mixing bowl, sift together all-purpose flour, whole wheat flour, cocoa powder, baking soda, ground ginger, and salt. This helps prevent clumping and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together brown sugar, granulated sugar, brewed coffee, vegetable oil, and eggs until smooth and well combined. At high altitude, ensure ingredients are at room temperature for better mixing.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake at high altitude.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure even distribution. Tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven. At high altitude, you may need to slightly increase the oven temperature by 25°F and reduce the baking time by 5-10 minutes.
- Bake for approximately 40-45 minutes. To test for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar or serve with a dollop of whipped cream if desired.
Tips
- Temperature is key: Always ensure your ingredients are at room temperature for better incorporation and smoother batter.
- Precision matters: Use exact measurements and level off your dry ingredients with a straight edge for consistent results.
- Adjust for altitude: At higher elevations, slightly increase oven temperature and reduce baking time to prevent over-drying.
- Don't overmix: Stir just until ingredients are combined to keep the cake light and tender.
- Check for doneness early: Start testing your cake a few minutes before the recommended baking time to prevent overcooking.
- Cool completely: Allow the cake to cool entirely before serving to let flavors develop and texture settle.
- Optional enhancements: Consider serving with a dollop of whipped cream or a light dusting of powdered sugar to elevate the presentation.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 40mg
