Ingredients
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2 cups Barley Flour
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⅔ cup Cocoa Powder
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1 teaspoon Salt
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1 teaspoon Baking Soda
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½ cup (1 stick) Butter
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3 large Egg
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1 cup Maple Syrup
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1 teaspoon pure Vanilla Extract
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¾ cup Sour Cream
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¼ cup whole Milk
Directions
This divinely moist cake is luscious, rich, and just the thing for a special occasion or family gathering. My favorite way to serve it is frosted with Chocolate Cream Cheese Frosting.
Steps
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1
Done
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Preheat the oven to 350 degrees F. Grease three 9-inch cake pans and line them with circles of cut-out greased parchment paper. |
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2
Done
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In a medium bowl, sift together the flour, cocoa powder, salt, and baking soda. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Beat in the eggs, one at a time, followed by the maple syrup and vanilla. Add the dry ingredients in 3 parts, alternating with the sour cream and milk, mixing only until just combined. Pour the batter into the prepared pans and spread it evenly with a spatula. Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out with just a few very moist crumbs attached this is a moist cake, so be careful not to overbake. Remove the pans to wire racks to cool for 20 minutes. Turn the cakes out of the pans, peeling off the parchment paper, and place them on the racks to continue cooling for 3 hours before frosting. |
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3
Done
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Once the cakes have cooled, place one layer on a cake platter and spread your frosting of choice on top, leaving a 1-inch border. Repeat with the remaining layers. |
