Baking at high elevations can prove challenging for even the most experienced baker. But don’t fret because this chocolate cake is baked perfectly at both 8600 and 9100 feet. The recipe will need adjusting if baking below 5000 feet.

Ingredients:

3/4 cup unsweetened cocoa powder

1-1/2 cup hot coffee

1-3/4 cup sugar

1/2 cup plain Greek yogurt

1/2 cup whole milk

2 large eggs

2 teaspoon vanilla

3/4 cup olive oil

2 cup flour (cup-for-cup gluten-free works fine)

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 9-inch round pans

Softened butter for greasing pans

Directions:

Heat oven to 350°F.

Butter and flour cake pans.

In a small bowl, mix:

3/4 cup of cocoa powder

Pour 1.5 cups of hot coffee over the cocoa.

Stir well and allow to cool.

In a large bowl, combine:

1-3/4 cups of sugar

1/2 cup of milk

1/2 cup of yogurt

2 eggs

2 teaspoons of vanilla

Beat until smooth and creamy.

Add 3/4 cup of olive oil and beat until mixed in.

In another bowl, whisk:

2 cups of flour

1-3/4 cups of sugar

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

Pour dry into wet and beat until just combined.

Stir in the cooked cocoa/coffee mixture, then pour into the cake pans.

Bake for 25 - 35 minutes, and do a toothpick test to check for doneness.

Don’t overbake.

Cool pans on wire racks for 15 minutes.

Run a butter knife around the edge of the pan, then invert the cake onto wire racks to finish cooling.

When completely cool, frost and decorate.

Recipe courtesy of Julia Ziobro. Julia Ziobro owns and operates Dory’s Dozen Delights at 430 Lawrence Street in Central City. The store is currently on winter hours and open by appointment. She can be reached at info@dorydozens.com or 303-260-9351.