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Barley Chocolate Cake


Cake:

1 1/3 cup honey
4 large eggs
1/2 cup avocado oil
1/2 cup very soft butter
1/2 cup espresso diluted with 1/2 cup water (cooled) OR 1 cup brewed coffee, cooled (we like Equal Exchange French roast!)

3 cups barley flour
2/3 cup dark cocoa powder (BJ’s Wholesale sells a remarkable organic Dutch process, if you have a membership!)
1/2 teaspoon salt
1 tablespoon baking powder

Preheat oven to 350 and butter two 8" round cake pans.
In the bowl of a stand mixer, add all liquid ingredients and mix well.
In another mixing bowl, stir together all dry ingredients (sifting cocoa powder if it is chunky).
Add the dry ingredients to the wet ingredients and mix until all is combined. Let the flour soak in the liquid for about a minute, then scraping sides and bottom of bowl before a final thorough stir, and pour batter evenly into the two pans.
Bake 20-22 minutes or until center of cakes are set. You may want to put a piece of foil on the rack below to diffuse direct heat, avoiding the burnt chocolate flavor.

Whipped ganache frosting:

14 oz dark chocolate (70-80% Scharffen Berger or Equal Exchange are favorites, but we also love the Special Dark coconut sugar sweetened chips from Azure! If you want a more truffly flavor than dark, find some good milk chocolate!)
1/2 cup cream

Place chocolate in a small bowl, heat cream until steaming, then pour over chocolate chips/chunks. Cover bowl with a plate and allow to set about 5 minutes. Whisk until glossy. Allow to cool completely (at least 2 hours, or if spread into a shallow dish, a bit less time). Using a hand mixer, whip ganache until fluffy and use as frosting for the double layer cake.



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