Chilli Chocolate Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite cakes to make when I want something impressive but don't have hours to spend in the kitchen. The combination of dark chocolate, warming chilli, and creamy polenta creates this wonderfully moist cake that tastes far more complicated than it actually is. Dark chocolate is packed with antioxidants, making this feel a bit indulgent while still being good for you. What I love most is that the whole thing comes together in under an hour, and you probably have most of these ingredients already at home. It's perfect for a dinner party or just treating yourself on a quiet afternoon.
Ella x
Ingredients
- 250polenta
- 150dark chocolate
- 200canned chilli
- 2cinnamon
- 30cocoa powder
- 1salt
- 10baking powder
- 100sugar
- 150milk
- 2eggs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8in) round cake pan.
- 2
In a medium saucepan, heat the milk over medium heat until it starts to simmer.
Tip: Whisk occasionally to prevent scorching.
- 3
Add the polenta, sugar, and salt to the saucepan. Stir until the sugar dissolves, then reduce heat to low and cook, stirring frequently, until the polenta is smooth and creamy.
Tip: This may take about 5-7 minutes.
- 4
Remove the saucepan from the heat and stir in the dark chocolate until melted and smooth.
- 5
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and cinnamon.
- 6
Add the eggs to the dry ingredients and whisk until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 7
Add the cooked polenta mixture to the dry ingredients and mix until just combined.
- 8
Stir in the canned chilli.
Tip: This will give the cake a nice spicy kick.
- 9
Pour the batter into the prepared cake pan and smooth the top.
- 10
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cake will continue to cook a bit after it's removed from the oven.
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