Bonus points for doing it at high altitude!!
Last week my friend Liddy called and said she was headed to Colorado for the week. She has a house a couple of hours away from mine and she, a friend and a sister-in-law were coming up.
I was invited over to visit. Yay!
Turns out, Liddy's ummm...28th...29th?...birthday was coming up so it seemed like the perfect opportunity to knock out No. 40: Make a cake from scratch for someone's birthday.
Then I realized I would have to be doing a high altitude cake. We are about 7700 feet above sea level here in the little cabin in the woods.
Google to the rescue.
I found this Website: THK:Not Quite the Handy Kitchen.
Which had this cake recipe and even better- the reasons WHY changes are made to high altitude baking: The Perfect Altitude Cake
I wish this guy was still posting. His name is Trevor and I get the feeling maybe he was/is with an aide/missionary group. I may be totally wrong. But I loved reading his blog. Living in Peru and then Ecuador and cooking at high altitudes in primitive kitchens.
My kind of Heaven- making do in a foreign place.
So here we go.
The original is a Dark Chocolate Cake recipe from AllRecipes that he tweaked.
His ingredient list with notes:
My crowded counter with ingredients...
Note: Don’t measure the flour exactly. The goal is to measure out more than needed. Spoon the flour out into the cup and instead of scrapping off the excess flour that piles on top of the measuring cup, just pour it in. Then, add two tbsp more of flour. This gives the mixture more structure.
Note: When you are baking at high altitude, leavening products become a huge challenge. The idea is for each tsp of leavening called for reduce to a 1/4 tsp. So, 2 tsp was the original amount so we reduce it to 1/2 tsp.
Note: Again, more leavening. Since there was so much, I cut this in half from the original amount which was 1/2 tsp.
Note: Usually you would cream the butter and sugar together. Instead, you are going to melt the butter and mix the sugar with it. I’ll explain that later.
Note: Baking at high altitude, sugar also affects the outcome of a product. It’s necessary to take out a certain quantity of sugar. I left out about 1-2 tbsp of sugar.
Note: The original recipe called for 4 eggs. You will want to add more, this also contributes to the amount of liquid in the mixture and the out-coming structure. The eggs we get in Peru are various in size, some are extremely small, so I used 6 eggs in my mixture. If you have all pretty well sized eggs just use 5.
and then his explanations and how tos...
Candles to make it look less pitiful.