Barley Flour Chocolate Cake

This barley flour chocolate cake is so moist you’ll never believe it is whole grain! Thick, rich and decadent 2 layer cake.

Years ago we came across an amazing chocolate cake recipe. It’s our go-to cake that we love to top with peanut butter frosting.

Every now and then when that chocolate craving hits we like to switch it up and make something just a little different. That’s where this barley flour chocolate cake comes in!

Barley Flour Chocolate Cake on a spatula

Is barley a healthy grain?

Barley flour is a heart healthy flour. It is fiber, potassium and folate.

Is barley flour gluten free?

Barley flour is a low gluten flour, but it is not considered gluten free.

Is barley flour good for baking?

Yes! Barley flour is great for baking and can many times be used in place of all-purpose flour. Because it is low in gluten, it can often make a cake very tender and give it a great texture.

**Pro Tip: If you don’t have barley flour, you can use cake flour instead.**

overhead shot of Barley Flour Chocolate Cake

How to Make Barley Flour Chocolate Cake

One thing to note is that this cake uses coffee. You can’t taste the coffee in this recipe. It only enhances the chocolate flavor so we highly recommend using it.

If you don’t at all want to use coffee, you can use water instead.

  • In a large mixing bowl stir together the flour, sugar, baking powder, salt and cocoa powder.
  • In a separate bowl whisk together the milk, eggs, vegetable oil, and coffee.
  • Add the dry ingredients into the wet ingredients.
  • Mix until everything is well combined, about one minute, being sure to scrape down the bottom and sides of the bowl so all the ingredients get mixed properly.
  • Grease and flour 2 8″ round cake pans. (Or use one 9×13 baking pan.)
  • Bake 20-22 minutes in a 350º Fahrenheit oven. You’ll know it is done when you insert a toothpick into the center and it comes out clean.
  • Allow the cakes to cool for 10 minutes in the pans before turning them out onto a wire rack to cool completely.

How to Make Peanut Butter Chocolate Frosting

The frosting for this barley flour chocolate cake is a delicious chocolate peanut butter blend. You can use traditional chocolate buttercream if you don’t want to use peanut butter.

  • Beat together the butter and peanut butter. You can use natural peanut butter if you’d like.
  • Once they are smooth, stir in the cocoa powder. We use unsweetened cocoa powder.
  • Alternate adding the milk and powdered sugar, mixing well between each addition. Don’t add all the milk at once. Only add enough to make the frosting spreadable.
piece of chocolate cake on a fork

Do you need to refrigerate a cake?

This cake is safe to store at room temperature. Of course if the air is warm, the frosting may melt slightly.

Make sure that you store the cake in an airtight container once the cake is cut. Before you cut the cake, the frosting will act as a sealant to keep the moisture in the cake.

Can you freeze chocolate cake?

Yes! Chocolate cake freezes well. Make sure the cake is sealed well in an airtight container.

When you want to defrost it, make sure you leave time for the cake to defrost completely before you open the storage container. This prevents the cake from drying out.

2 layer Barley Flour Chocolate Cake

Other Chocolate Cake Recipes

2 layer chocolate cake with chocolate chips on outside

Tools to Make This Cake

Barley Flour Chocolate Cake on a spatula
Barley Flour Chocolate Cake on a spatula

Barley Flour Chocolate Cake

5 from 2 votes
This barley flour chocolate cake is so moist you'll never believe it is whole grain! Thick, rich and decadent 2 layer cake.
Servings 10
Prep Time 20 minutes
Cook Time 22 minutes

Ingredients
 

For the cake:

  • 2 cups barley flour (7.5 ounces)
  • 2/3 cup dark cocoa powder (I used Hershey's Special Dark, 2 ounces)
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar (11.5 ounces)
  • 1 tablespoon baking powder
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup strong coffee (cooled)
  • 1/2 cup milk

For the frosting:

  • 8 tablespoons butter (softened, 4 ounces)
  • 1/2 cup creamy peanut butter
  • 1/2 cup cocoa powder
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mini chocolate chips (for decorating, optional)

Instructions
 

For the Cake:

  • Preheat oven to 350 degrees. Grease and flour 2 8" round cake pans.
  • In a large mixing bowl stir together the flour, sugar, baking powder, salt and cocoa powder.
  • In a separate bowl whisk together the milk, eggs, vegetable oil, and coffee.
  • Add the dry ingredients into the wet ingredients. Mix until everything is well combined, about one minute, being sure to scrape down the bottom and sides of the bowl so all the ingredients get mixed properly.
  • Pour the batter evenly into the two prepared cake pans. Bake 20-22 minutes. The cake is done when a toothpick inserted in the middle comes out clean.

For the Frosting:

  • Allow the cake to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Beat together the butter and peanut butter. Once they are smooth, stir in the cocoa powder.
  • Alternate adding the milk and powdered sugar, reserve some of the milk unless your frosting is not creamy enough.

Assemble the cake:

  • Place one cake layer down on a cake plate. Frost the top with a thin layer of frosting.
  • Place the second cake on top. Frost the entire outside of the cake with the chocolate frosting.
  • Press mini chocolate chips on the outside of the sides of the cake if desired to decorate.

Notes

The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 801kcal | Carbohydrates: 132g | Protein: 13g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 323mg | Potassium: 524mg | Fiber: 8g | Sugar: 100g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 3mg
Course Dessert
Cuisine American
Calories 801
Keyword barley flour dessert, cake with barley flour, homemade chocolate cake
Barley Flour Chocolate Cake title image

About Julie Clark

You might also like

Join the Discussion

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments