Chocolate Hazelnut Polenta Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 cup Brown sugar, light
  • 2 tbsp Cocoa powder
  • 1 cup Polenta or cornmeal, fine

• Nuts & Seeds

  • 1/2 cup Hazelnuts, finely ground

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on sugaryandbuttery.com

Description

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar
• 0.5 cup finely ground hazelnuts
• 1 cup fine polenta or cornmeal
• ½ teaspoon baking powder
• 2 large eggs, room temperature
• ½ cup milk
• 2 tablespoons cocoa powder
• Optional: 1 cup chocolate chips and ¼ cup cocoa powder for decoration

Directions

• Grease a 6 inch cake pans and flour with cornmeal. Set aside.
• Preheat oven to 350°F / 180°C.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy.
• In a medium bowl, mix together hazelnuts, cocoa powder, polenta/cornmeal and baking powder. In another small bowl, mix the eggs and milk.
• With the mixer on low speed, add the egg/milk mixture alternating with the dry ingredients to the butter mixture and beat to combine.
• Pour batter into prepared pan.
• Bake until a cake tester inserted into the center comes out clean, about 55-60 minutes.
• Transfer to a wire rack to cool.
• Once the cake is cooled down, cut it into 2 layers and melt the chocolate chips.
• Brush some melted chocolate on top of the bottom layer, top with the second layer and brush some chocolate all around the cake.
• Dust the top of the cake with cocoa powder.