Chocolate Barley Cake

A community recipe by sa.lav

Not tested or verified by Nigella.com

Introduction

The name: Chocolate Barley Cake is a little embarrassing because, don't cringe, I happen to use milo in this with impressive and scrumptious results. Don't also cringe at me using baking powder instead of bicarbonate of soda because in milo the percentage of cocoa is quite low. I've just dusted the top of this cake because of it's fluffiness and lightness, so it's good for a tea cake. But, it is also quite dense in the stomach so one piece is enough. Feel free to ice this cake but I prefer it plain (with dusting). During this recipe I use a food processor because it gives the mixture a lovely smooth texture but use an electric whisk if necessary.

Ingredients

Serves: 10 - 12

Metric Cups

Cake

150 grams plain flour
2 teaspoons baking powder
180 grams unsalted butter
120 grams caster sugar
2 large eggs
1 large egg white
6 tablespoons nestle milo powder
50 millilitres milk
1 teaspoon vanilla extract

Dusting

1 teaspoon caster sugar
2 teaspoons nestle milo powder

Cake

5⅓ ounces all-purpose flour
2 teaspoons baking powder
6⅓ ounces unsalted butter
4¼ ounces superfine sugar
2 large eggs
1 large egg white
6 tablespoons nestle milo powder
2 fluid ounces milk
1 teaspoon vanilla extract

Dusting

1 teaspoon superfine sugar
2 teaspoons nestle milo powder

Method

Chocolate Barley Cake is a community recipe submitted by sa.lav and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 170ºC. Butter and line a 23cm springform pan. Melt the butter over a high heat (for those impatient ones) until it has melted, then switch to low.

Add the milo until you get a thick consistency with lumps. Don't worry about these lumps, when you transfer the mixture to a food processor (or an electric whisk if using), the lumps will disappear.

Transfer the mixture to your food processor (or electric whisk) and blitz in the sugar, the vanilla extract, milk, then the unseparated eggs, through the funnel, one at a time.

Add the egg white, blitzing well after you do so.

Blitz in the flour and the baking powder (sift if using an electric mix) and continue blitzing until you get a lovely smooth mixture.

Transfer to the prepared pan and bake for 30 - 40mins or until the cake has started coming away from the sides, then leave to cool in tin for 10 - 15mins.