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Yolanda Solana is asking: (3 answers)
I live in Mexico City with an altitude of 7,350 feet. What changes do I have to make for the Dark Chocolate Cake I recipe? Thank you for your help!

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Last updated: Dec. 13, 2012 10:30 pm
Posted: Dec. 12, 2012 9:00 pm
 
Answered by: merlion
Dec. 12, 2012 9:09 pm
I normally reduce the amount of baking soda and baking powder by a tad and I reduce the sugar too. Sometimes, it is necessary to reduce the baking temp as well. You might just have to experiment to find out...
Comments:
Yolanda Solana
Dec. 13, 2012 10:30 pm
THANKS
 
Answered by: Marie C.
Dec. 13, 2012 6:30 am
This AR article should be of help. http://allrecipes.com/howto/high-altitude-cake-baking/detail.aspx
 
Answered by: Lela
Dec. 13, 2012 7:21 am
http://thehandicappedkitchen.wordpress.com/2011/10/24/the-perfect-altitude-cake/
Comments:
Lela
Dec. 13, 2012 7:24 am
Dark Chocolate Perfect Altitude Cake Here are the ingredients for the above: 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour PLUS 2 tbsp 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. 1/2 teaspoons baking soda 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. 1/4 teaspoon baking powder Note: Again, more leavening. Since there was so much, I cut this in half from the original amount which was 1/2 tsp. 1/2 teaspoon salt 1 cup butter, melted 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. 2 1/4 cups white sugar MINUS 1-2 tbsp 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. 5-6 eggs 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. 1 1/2 teaspoons vanilla extract
 
Lela
Dec. 13, 2012 7:29 am
Compare the two recipes. Looks like the same recipe I would go to the above link and use the Dark Chocolate Perfect Altitude Cake Recipe. The ingredients from the Dark Chocolate Cake I from here at AR: 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract Good Luck with your cake.
 
Lela
Dec. 13, 2012 7:38 am
Yolanda-If you make the cake let us know how it turns out. Merlion and I live at high altitude and we love to know how high altitude cakes turn out. Sometimes, you still have to tweak even a high altitude cake because I have found out that I live at 5000 + feet above altitude and someone who lives at a higher altitude may need to change the baking powder, baking soda and sugar amounts.
 
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