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Welcome to My Hungry Boys where I share what I love to cook for my husband and our four sons.   I've made a lot of food over the years and I've learned a lot in the process. 

High Altitude Chocolate Cake

High Altitude Chocolate Cake

A good chocolate cake can hold its own, but it can just as easily play well with others. This rich and moist chocolate cake is a perfect example; it can succeed with just a dusting of powdered sugar, or as part of a frosted triple layer cake. Even better, it’s easy to make and requires little mess; all you’ll need is a bowl and a rubber spatula. The ingredients are also relatively basic; the only unusual one is the potato flour, which is available at most grocery stores anyways. I use boiling water for this recipe, but you could just as easily substitute hot coffee in order to amp up the chocolate flavor.

High Altitude Chocolate Cake

Makes one 9” cake - scroll down for the three layer version

  • ¾ cup all-purpose flour—3.2 ounces—see note on accurately measuring flour here

  • ¼ cup potato flour—0.4 ounces (not potato starch)

  • 1 cup granulated sugar—7 ounces

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ cup unsweetened cocoa—1.5 ounces

  • ⅓ teaspoon kosher salt

  • ¼ cup grapeseed oil (or other flavorless oil)—1.75 ounces

  • ⅔ cup boiling water—5.3 ounces

  • ½ teaspoon vanilla extract

  • 1 teaspoon white vinegar

  • 2 large eggs—lightly beaten

Preheat oven to 360°F. Butter 9” round cake pan, line bottom with a circle of parchment paper, then butter the paper.

In a large bowl combine AP flour, potato flour, sugar, baking powder, baking soda, and salt. Stir in oil. Gradually add boiling water and stir until combined. Add vinegar and vanilla followed by eggs. Pour into prepared pan. Bake in preheated oven for ~ 25-30 minutes until it passes the toothpick test (180°F-190°F). Cool completely before removing from pan. Serve with a dusting of powdered sugar.

High Altitude Chocolate Cake

Makes three 9” cake layers

  • 2¼ cups all-purpose flour—9.6 ounces—see note on accurately measuring flour here

  • ¾ cup potato flour—1.2 ounces (not potato starch)

  • 3 cups granulated sugar—1 pound 5 ounces

  • 1½ teaspoons baking powder

  • ¾ teaspoon baking soda

  • 1½ cup unsweetened cocoa—4.5 ounces

  • 1 teaspoon kosher salt

  • ¾ cup grapeseed oil (or other flavorless oil)—5.25 ounces

  • 2 cups boiling water—16 ounces

  • 1½ teaspoons vanilla extract

  • 1 tablespoon white vinegar

  • 6 large eggs—lightly beaten

Preheat oven to 360°F. Butter three 9” round cake pan, line bottoms with circles of parchment paper, then butter the paper.

In a large bowl combine all-purpose flour, potato flour, sugar, baking powder, baking soda, and salt. Stir in oil. Gradually add boiling water and stir until combined. Add vinegar and vanilla followed by eggs. Pour into prepared pans. Bake in preheated oven for ~25-30 minutes until they pass the toothpick test (180°F-190°F). Cool completely before removing from pan. Frost and stack.

High Altitude Vanilla Cake

High Altitude Vanilla Cake

High Altitude Mustard Green Pesto Pan Pizza

High Altitude Mustard Green Pesto Pan Pizza