Salted Chocolate Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted chocolate polenta cake has become my go to dessert whenever I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just 55 minutes, and honestly, most of that is baking time. Polenta gives the cake this wonderfully unique texture that's tender and almost creamy, plus it's naturally gluten free if that matters to you. The dark chocolate and flaky salt combination is pure magic, creating this sophisticated flavor that feels fancy without requiring fancy ingredients or techniques. It's simple enough that anyone can pull it off, yet special enough to serve at dinner parties.
Ella x
Ingredients
- 400polenta
- 150 gall-purpose flour
- 200 gdark chocolate
- 100 ggranulated sugar
- 4large eggs
- 120 mlunsalted butter
- 10 gsea salt
- 10 gbaking powder
- 5 gflaky salt
- 20 gunsweetened cocoa powder
- 2 mlvanilla extract
- 150 mlmilk
- cooking spray(for greasing the pan)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a 20cm round cake pan with cooking spray.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a medium saucepan, whisk together the polenta, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the polenta is smooth and creamy.
Tip: Be careful not to burn the polenta.
- 3
Remove the saucepan from the heat and stir in the dark chocolate until it is melted and smooth.
Tip: Let the mixture cool slightly before adding the other ingredients.
- 4
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure they are well combined.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure the eggs are well incorporated before adding the next one.
- 6
Add the melted chocolate mixture to the dry ingredients and stir until just combined.
Tip: Be careful not to overmix the batter.
- 7
Add the flaky salt, unsalted butter, and cocoa powder, and stir until just combined.
Tip: The batter should still be slightly lumpy.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed in the pan.
- 9
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 10
Once the cake is cool, drizzle with melted chocolate and sprinkle with flaky salt.
Tip: This is the perfect finishing touch for this delicious cake.
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