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High Altitude Chocolate Raspberry Layer Cake | Paige Claassen
'Tis the season for gluttony! The late arrival of fall finally brought an excuse to make pumpkin ravioli and pumpkin risotto. But despite my love for these warming dishes, I always fall back to my lifelong favorite - the chocolate raspberry combo. In the comfort of my childhood home in Estes, with all possible cooking tools at my fingertips, I set out for a challenge - the twelve layer chocolate raspberry cake. Cakes from scratch are tough to perfect at sea level, but at 7,000 feet in Estes Park, the task can quickly turn disastrous. Many a cakes fall victim to dry, dense, sunken piles of chocolate tragedy. I could not let that happen. Chocolate Raspberry 12 Layer Cake (with adjustments for high altitude) 2 cups all purpose flour 1 3/4 cup sugar (high altitude: subtract 4 tablespoons) 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda (high altitude: subtract 1/2 teaspoon) 1/4 teaspoon salt 1 cup water (high altitude: add 3 tablespoons) 3/4 cup buttermilk (high altitude:add 2