PHOTO: EMILY HELLER
For an even sweeter treat, our Barely Bundt Chocolate Cake recipe includes instructions for frosting.
Barley seems to be the perfect antidote to many things that plague us. To get this nutritious grain into your kitchen and diet, try our Chocolate Barley Bundt Cake recipe. For barley nutrition facts and other great barley recipes, see Sweet and Savory Barley Recipes.
Chocolate Barley Bundt Cake
Ingredients:
1/2 cup cocoa
3/4 cup boiling water
13⁄4 cups barley flour
13⁄4 cups sugar
1 teaspoon baking soda
1 teaspoon of salt
1/2 cup rapeseed oil
7 large eggs, separated
2 teaspoons vanilla
1/2 teaspoon cream of tartar
For the icing:
2 cups powdered sugar
1/4 cup cocoa
1/2 teaspoon of vanilla
3 tablespoons of milk (as needed)
Instructions:
Generously grease a Bundt pan. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, stir the cocoa into the boiling water until smooth, then let cool completely. In a large bowl, whisk together barley flour, sugar, baking soda and salt. In the center of the bowl, make a well and add in order: oil, egg yolks, cocoa mixture and vanilla. Beat with a spoon until smooth.
Beat egg whites and cream of tartar until stiff. Fold a quarter of the egg whites into the batter to lighten it, then fold in the rest. Pour into prepared pan. Bake on the lower rack for 60 to 65 minutes, until the cake springs back when pressed and a toothpick inserted in the center of the cake comes out clean. Leave to cool for 20 minutes in the pan before running a paring knife around the edges and then inverting it onto a cake plate.
When the cake is completely cooled, combine the powdered sugar and cocoa in a bowl, then stir in the vanilla and milk. Add milk just enough to make a thick frosting that can be poured over the cake. Pour the frosting over the Bundt. Allow to dry for a few minutes before cutting with a serrated knife. For 12 people.
More barley recipes
Greek Barley Salad Recipe
Japanese Barley Bowl Recipe
Barley Turkey Meatloaf Recipe
Published on October 22, 2009
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