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Italian Chocolate Polenta Cake Recipe

Recipe by Pedro M. A. Neves

This Italian Chocolate Polenta Cake is a rustic yet elegant dessert that combines the earthy texture of cornmeal with rich dark chocolate and warm spices. Traditional in northern Italy, particularly Lombardy, this naturally gluten-free cake delivers moist crumb and subtle corn flavor balanced by deep cocoa notes. It's perfect served with espresso or as an unexpected centerpiece for any gathering.

Ingredients

• 200g polenta (cornmeal, coarse)
• 150g all-purpose flour
• 100g unsweetened cocoa powder
• 200g dark chocolate (70% cocoa), chopped
• 150g unsalted butter
• 200g granulated sugar
• 4 large eggs, room temperature
• 120ml whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• Zest of 1 orange
• Powdered sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Chop the dark chocolate into small pieces and set aside.

3. In a small saucepan, heat milk until steaming (do not boil), then pour over chopped chocolate and let sit 1 minute. Stir until completely smooth and glossy.

4. In a medium bowl, whisk together polenta, flour, cocoa powder, baking powder, cinnamon, and salt. Stir in orange zest and set aside.

5. In a large bowl, cream butter and sugar together for 3-4 minutes until pale and fluffy, using an electric mixer on medium speed.

6. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.

7. Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined. Fold in the warm chocolate mixture until no streaks remain.

8. Pour batter into prepared pan and smooth the top with the back of a spoon. Bake for 38-42 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

9. Remove from oven and let cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

10. Once completely cool, dust generously with powdered sugar using a fine sieve.

Substitutions

• Use gluten-free all-purpose flour blend (1:1 ratio) for a fully gluten-free version
• Replace butter with coconut oil for a dairy-free variant
• Substitute half the cocoa powder with additional polenta for lighter chocolate flavor
• Use agave syrup or honey instead of granulated sugar

Tips

• Do not overmix the batter after adding dry ingredients; gentle folding ensures a tender crumb
• The cake is best served at room temperature or slightly warmed to enhance chocolate flavor
• Store covered at room temperature for up to 3 days; this cake actually improves in texture on day 2
• For a fancier presentation, serve with whipped mascarpone cream and fresh berries

Polenta cake, or torta di polenta, has deep roots in Italian peasant cuisine where corn was an affordable staple. Adding chocolate transforms it into a celebrated dessert, especially in regions where both cocoa and corn cultivation influenced local baking traditions.

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