Brenda's Best Chocolate Cake for High Elevation
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.
Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake for High Elevation
Prepare three, 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 1/8 cups buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 1/4 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 30-45 minutes
Two - 9” round = bake for 35-50 minutes
Two - 8” or 9” square = bake for 30-45 minutes
One - 10” round = bake for 40-55 minutes
This recipe is written for ~6000, high elevation
For sea level, use this version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Frost with Brenda’s favorite, Chocolate Pudding Frosting
Window to B’s kitchen . . .
Brenda's Best Chocolate Cake
Brenda’s favorite chocolate cake inspired by a recipe from Barefoot Contessa.
This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.
Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.
Brenda’s Best Chocolate Cake
Prepare three - 8” round cake pans
Alternate pan options noted in Brenda’s tips below
Preheat oven to 350F.
In a small bowl combine:
1 cup buttermilk
1/2 cup oil
2 eggs
1 tsp vanilla
Whisk together, set aside.
To the bowl of a stand mixer, add:
2 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Adjust speed to “stir” to sift together.
Keep mixer on “stir” while pouring in the liquid ingredients from above.
Stop mixer and scrape down sides, then continue to mix on low until well combined.
Slowly pour in:
3/4 cup heavy cream
“Stir” until just combined.
Divide equally among prepared cake pan(s).
Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.
Brenda’s tips:
Serving size: one cake, or 24 cupcakes
The following pan(s) can be used for this recipe:
One - 13” x 9” = bake for 35-50 minutes
Two - 9” round = bake for 40-55 minutes
Two - 8” or 9” square = bake for 35-50 minutes
One - 10” round = bake for 45-60 minutes
This recipe is written for sea level.
For high elevation use this high elevation version
OR adjust following Brenda’s How To: Cakes at Different Elevations infographic
Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting
Window to B’s kitchen . . .
Chocolate Pudding Frosting
Brenda’s favorite cake frosting: this Chocolate Pudding Frosting. It’s a fan favorite too.
Chocolate Pudding Frosting
Step 1
Remove from refrigerator, and add to bowl of stand mixer:
1 cup (2 cubes) butter
Set aside to come to room temp.
Step 2
In a small saucepan, combine:
2/3 cup sugar
1/3 cup flour
3 T cocoa
1/8 tsp salt
1 cup milk
Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.
Step 3
In a microwave safe bowl, heat until just softened:
1 cup chocolate chips (semi sweet recommended)
Stir until smooth and set aside to cool.
Step 4
Wait until everything has reached room temperature.
Step 5
Whip the butter for 15 seconds, add:
Chocolate pudding mixture, cooled (from Step 2)
Whip on medium, scraping sides of bowl regularly, for 1-2 minutes.
Pour in:
Chocolate chips, melted & cooled (from Step 3)
Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.
Brenda’s tips:
Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes
This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.
Remember to freeze cakes prior to decorating for smooth application of frosting.
Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!