1-Getting started: Getting started with this high altitude chocolate depression cake is easy and fun. Begin by preheating your oven to 350°F (175°C) and place the rack in the center for even baking. Lightly spray a 9×9 inch baking pan with non-stick spray to keep the cake from sticking.

2-Next, sift together the flour, sugar, cocoa powder, salt, and baking soda in a large bowl. This step helps mix the dry ingredients evenly and prevents lumps. Then, add the hot coffee or water, vegetable oil, vanilla extract, and vinegar; whisk everything until smooth for a perfect batter.

3-Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes, checking with a toothpick it should come out clean or with moist crumbs. Let the cake cool on a rack for 30 minutes before serving it from the pan or turning it out onto a plate.

4-For the frosting, mix the powdered sugar, cocoa powder, and salt in a bowl. Stir in the hot coffee or water and vanilla extract until smooth, then spread it over the warm cake. Add mini chocolate chips on top if you like, and serve the cake warm or at room temperature. Prep time is about 20 minutes, with total hands-on time around the same, though baking and cooling take extra time.