Best Ever High Altitude Triple Chocolate Cake or Cupcakes

Make it. Best Ever High Altitude Triple Chocolate Cake

3C + 3TBSP All-purpose flour

3C – 3TBSP Sugar

1 ½C Dark Cocoa Powder

1 ½tsp Salt

1 ⅛tsp Baking Powder

2 ½tsp Baking Soda

4 Eggs

1 ⅔C + 2.5TBSP Buttermilk

1 ⅔ C + 2.5TBSP Water

½ C + 1.5TBSP Vegetable Oil

2tsp Vanilla

1. Preheat oven to 375 degrees Fahrenheit. Butter (or oil) three 9-inch cake rounds. Dust with flour and tap out the excess.

2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Can also use as a cupcake recipe makes 36 at a 1/4C per baking cup.

5. Bake for 25-30 minutes in a 375 degree oven until a toothpick inserted into the center comes out clean. For cupcakes bake for about 12 minutes per batch, or until toothpick comes out clean.

6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7. Frost with your favorite frosting and enjoy! I like to use two frostings, one for the layering (Duncan Hines Creamy Dark Chocolate Fudge frosting) and one for the outside (Duncan Hines Whipped Chocolate frosting) mix them together for cupcakes.