Chocolate Cake at a High Altitude

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Chocolate Cake at a High Altitude
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

  2. Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.

  3. Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.

  4. Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.

  5. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.

  6. Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.


You can use vegetable oil instead of olive oil, but the olive oil gives the cake a richer flavor. Turbinado sugar can be used in place of white sugar.

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