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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.**
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.
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.
Barley, cultivated in the Mediterranean from the beginnings of civilization, was for many centuries the basic food of the regional populations. It was roasted so that some of its husk could be rubbed off, then ground and mixed with water, spices, and maybe honey, to be made into gruel, or it was kneaded with water, shaped into cakes and then baked.
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