Chocolate Hazelnut Polenta Cake
Prep time
Cook time
Total time
Serves: 8
  • 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
  1. Grease a 6 inch cake pans and flour with cornmeal. Set aside.
  2. Preheat oven to 350°F / 180°C.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy.
  4. In a medium bowl, mix together hazelnuts, cocoa powder, polenta/cornmeal and baking powder. In another small bowl, mix the eggs and milk.
  5. With the mixer on low speed, add the egg/milk mixture alternating with the dry ingredients to the butter mixture and beat to combine.
  6. Pour batter into prepared pan.
  7. Bake until a cake tester inserted into the center comes out clean, about 55-60 minutes.
  8. Transfer to a wire rack to cool.
  9. Once the cake is cooled down, cut it into 2 layers and melt the chocolate chips.
  10. Brush some melted chocolate on top of the bottom layer, top with the second layer and brush some chocolate all around the cake.
  11. Dust the top of the cake with cocoa powder.
Recipe by Sugary & Buttery at