Chocolate Polenta Cake
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
Over the years, I've discovered that polenta brings such a wonderful texture to chocolate cakes, and honestly, it makes the whole thing incredibly simple to put together. This recipe comes together in just 45 minutes from start to finish, which is perfect when you're craving something homemade but short on time. The polenta adds a lovely subtle graininess that feels a bit rustic and special, while the cocoa and dark chocolate deliver all the richness you'd want. Plus, polenta is genuinely good for you, packed with fiber to keep you satisfied. It's one of those cakes that looks more impressive than the effort it actually takes.
Ella x
Ingredients
- 237 mlcaster sugar
- 200 gunsalted butter(softened)
- 237 mlpolenta
- 237 mlplain flour
- 710 mlcocoa powder
- 2 tspbaking powder
- 1 tspsalt
- 710 mlwhole milk
- 1 tspvanilla extract
- 4eggs
- 200 gdark chocolate(chopped)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a 9-inch cake tin.
- 2
In a large bowl, cream together sugar and butter until light and fluffy.
- 3
Mix polenta, flour, cocoa, baking powder, and salt in a separate bowl.
- 4
Beat in eggs, one at a time, to the sugar and butter mixture.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with milk.
- 6
Fold in the chopped chocolate.
- 7
Pour the batter into the prepared cake tin and smooth the top.
- 8
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- 10
Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
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