Children have birthdays and birthdays mean cake. Cake is one of the hardest things to bake at high atltitude when you are used to sea level. Try this recipe for delicious chocolate cake, and practice first with the coconut topping (husbands and kids don't mind eating your accidents, so go ahead and give it a go.). When you have it down pat, add decorator frosting instead and Voila! birthday cake!
Wilton® Flower Decorating Tips, Set of 3
Wilton Decorating Tip, #352 Leaf
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Easy Devil's Food Chocolate Cake
The recipe at sea-level:
1 1/2 cups flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
2/3 cup melted coconut oil or vegetable oil
1 teaspoon vanilla
2 eggs
Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch cake pan, or two 8 inch round cake pans.
In a large mixer bowl, combine all dry ingredients.
Add all the wet ingredients and blend until all particles are moistened.
Beat with a mixer on medium speed for 3 minutes.
Pour batter into pan(s).
Bake at 350 degrees F for:
30 minutes for 9x13 cake, or
25 minutes for 2 round cakes, or until toothpick inserted into center of cake comes out clean.
Leave cake in 9x13 pan for frosting, or remove round cake layers from pans after 5 minutes of cooling.
*Buttermilk substitute: Pour 1 tablespoon lemon juice or white vinegar into a 1 cup measure. Add regular milk to fill the cup. Stir and let sit for 20 minutes.
Frost cake with a mild chocolate buttercream frosting or use Chocolate Coconut Frosting below:
Chocolate Coconut Frosting
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk
1/2 cup shredded coconut
Blend all ingredients together until smooth and of spreading consistency.
Wilton Triple-Star Large Decorating Tip
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Easy Devil's Food Chocolate Cake at 5,000 feet:
1 3/4 cups flour (or 2 cups sifted cake flour)
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup water
3/4 cup melted coconut oil or butter
1/2 cup buttermilk*
1 teaspoon vanilla
2 extra-large eggs
Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch cake pan, or two 8 inch round cake pans.
In a saucepan, combine coconut oil, cocoa and water. Bring to a quick boil, and then immediately remove from heat and let cool slightly.
In a large mixer bowl, combine eggs, vanilla, and buttermilk.
Add in the cocoa mixture and stir until well-blended.
Add flour, sugar, baking soda, and salt to the mixer bowl and blend until all particles are moistened.
Beat with a mixer on medium speed for 3 minutes.
Pour batter into pan(s).
Bake at 350 degrees F for:
25 minutes for 9x13 cake, or
20 minutes for 2 round cakes, or until toothpick inserted into center of cake comes out clean.
Leave cake in 9x13 pan for frosting, or remove round cake layers from pans after 5 minutes of cooling.
*Buttermilk substitute: Pour 1 tablespoon lemon juice or white vinegar into a 1 cup measure. Add regular milk to fill the cup. Stir and let sit for 20 minutes.
Frost cake with a mild chocolate buttercream frosting or use Chocolate Coconut Frosting below:
Chocolate Coconut Frosting
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk
1/2 cup shredded coconut
Blend all ingredients together until smooth and of spreading consistency.
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