Mint Chocolate Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a mixture of all-purpose flour and cornstarch for a lighter crumb.

2. 2

   In a medium saucepan, bring 500ml of water to a boil. Gradually whisk in 400g of polenta and reduce the heat to medium. Cook, stirring constantly, for 5-7 minutes or until the polenta is smooth and creamy.

   Tip: For a creamier cake, add 2 tablespoons of unsalted butter to the polenta mixture.

3. 3

   Remove the polenta mixture from the heat and stir in the dark chocolate chips until melted and smooth.

   Tip: Let the mixture cool slightly before adding the mint extract.

4. 4

   In a large mixing bowl, whisk together the granulated sugar, flour, cocoa powder, and salt.

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

5. 5

   In a separate bowl, whisk together the large eggs and vanilla extract.

   Tip: Use room temperature eggs for a lighter texture.

6. 6

   Add the polenta mixture to the dry ingredients and whisk until just combined.

   Tip: Don't overmix, as this can result in a dense cake.

7. 7

   Gradually add the egg mixture to the polenta mixture, whisking until smooth.

   Tip: Add the mint leaves to the batter for an extra boost of freshness.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Tap the pans gently to remove any air bubbles.

9. 9

   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.