Semolina-Chocolate Cake

Ingredients

• 1 cup (180 g) semolina flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 3 large eggs, at room temperature
• ¾ cup (150 g) granulated sugar
• ⅓ cup (80 ml) neutral oil
• ¾ cup (170 g) thick plain whole-milk Greek yogurt, at room temperature
• ¼ cup (60 ml) whole milk, at room temperature
• About 1 cup (170 g) mini semisweet chocolate chips

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter an 8-inch square baking pan or coat it with baker’s spray. Line the pan with parchment, leaving an overhang, and butter or spray the paper.
2. Whisk the semolina, cocoa powder, baking powder, baking soda, and salt together in a medium bowl, breaking up any cocoa lumps.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the eggs and sugar on medium speed for about 4 minutes, until pale, thick, and ribbon-like.
4. Reduce the mixer to low and pour in the oil in a steady stream. Increase the speed to medium and beat for 1 minute, until glossy and fully blended.
5. Mix in the yogurt on medium speed, followed by the milk, beating only until each addition is smooth and incorporated.
6. Add half of the semolina mixture and mix on low until mostly incorporated. Add the remaining dry ingredients and mix just to combine, then finish folding by hand with a flexible spatula.
7. Let the batter rest for 5 minutes so the semolina can absorb some of the liquid. Fold in the mini chocolate chips, making sure they are evenly distributed.
8. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until the cake is golden at the edges, springs back lightly in the center, and a tester comes out with a few moist crumbs but no wet batter.
9. Cool in the pan for 15 minutes, then lift the cake out with the parchment and transfer it to a rack. Cool completely before cutting into 9 squares.