Milk Chocolate Polenta Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This milk chocolate polenta cake is one of my favorite go to desserts because it comes together so quickly. The polenta gives it this wonderful grainy texture that feels a bit more wholesome than a traditional cake, and honestly, polenta is packed with fiber which makes me feel a little better about indulging. What I love most is that the whole thing takes less than an hour from start to finish, and you probably have most of these ingredients in your kitchen already. The chocolate melts right into the batter, creating this rich, comforting cake that looks far fancier than the minimal effort required.
Ella x
Ingredients
- 250all-purpose flour
- 150polenta
- 200milk chocolate
- 100unsalted butter
- 200 ggranulated sugar
- 4large eggs
- 50 gplain yogurt
- 1 mlvanilla extract
- 5 gsalt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
In a medium bowl, whisk together flour, polenta, and salt.
Tip: Make sure to sift the polenta for an even texture.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Be careful not to overbeat the mixture.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure to scrape down the sides of the bowl during this process.
- 5
In a separate bowl, whisk together the milk chocolate, yogurt, and vanilla extract.
Tip: Use a high-quality chocolate for the best flavor.
- 6
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter.
- 7
Pour the batter into a greased and floured 20cm (8 inch) round cake pan.
Tip: Make sure to grease the pan thoroughly for easy removal.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before removing it to a wire rack to cool completely.
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