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.
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