Barney'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Sift flour, baking soda, salt, and cocoa together three times.
- Cream the sugar and shortening until light and fluffy; add the eggs one at a time, beating well after each addition.
- Add the dry ingredients alternately with the sour milk or buttermilk and vanilla; beat for another 4 minutes.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Bake in a moderate oven at 325°F (160°C) until done, about 30 to 40 minutes.
- Cool the cake, then frost and serve.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, you can substitute with unsalted butter or a plant-based alternative for a slightly different texture. Be sure to measure the flour correctly, spooning it into the cup and leveling it off to avoid a dense cake. This cake can be made ahead of time and frosted later.
Serving Suggestions
Serve Barney's Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. Fresh berries or a fruit compote can add a tangy balance to the rich chocolate flavor. This cake also pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat or dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week. To keep it fresh, wrap slices individually in plastic wrap. If reheating, warm slices in the microwave for about 10-15 seconds, or enjoy at room temperature to savor all the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Barney'S Chocolate Cake contains roughly 74 calories, with 1g protein, 11g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 597mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole milk instead of buttermilk?
Yes, you can use whole milk instead of slightly sour milk or buttermilk. To make a quick substitute for buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 5 minutes before using. This will give you a similar tangy flavor.
How can I make this cake gluten-free?
To make Barney's Chocolate Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps provide structure and moisture to the cake. The baking time may vary slightly, so keep an eye on it as it bakes.
What type of frosting goes well with this cake?
A classic chocolate buttercream frosting pairs perfectly with Barney's Chocolate Cake, enhancing its rich chocolate flavor. For a lighter option, consider a cream cheese frosting or a fluffy whipped cream topping. You could even try a ganache for an indulgent finish. Each option will elevate the cake's deliciousness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).