Dark Chocolate Polenta Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dark chocolate polenta cake has become my go to dessert whenever I want something indulgent without spending hours in the kitchen. The polenta gives it the most wonderful texture while keeping prep time to just twenty minutes. I love that dark chocolate is packed with antioxidants, so I can almost convince myself this treat is good for me! The best part is how simple the ingredients are, things you probably already have on hand, and the whole process from mixing to pulling it from the oven takes just over an hour. It's rustic, deeply chocolatey, and honestly foolproof.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 gpolenta
- 150 gsugar
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 2 nulleggs
- 150 mlmilk
- 100 gdark chocolate chips
- 100 gunsalted butter
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease two 20cm round cake pans and line the bottoms with parchment paper.
Tip: Optional: Use a cake release spray for easier cake removal.
- 2
In a medium bowl, whisk together flour, polenta, sugar, cocoa powder, baking powder, and salt.
Tip: Whisk well to ensure no lumps.
- 3
In a large bowl, whisk together milk and melted butter. Add eggs one at a time, whisking well after each addition.
Tip: Be patient and whisk until well combined.
- 4
Gradually pour the dry ingredients into the wet ingredients, whisking until just combined.
Tip: Avoid overmixing to maintain cake texture.
- 5
Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Once melted, stir in the dark chocolate into the cake batter.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed for even baking.
- 7
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check for doneness frequently to avoid overcooking.
- 8
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: Optional: Dust with powdered sugar for added decoration.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.