Cocoa polenta cake (Amor polenta with cocoa)

Continuing with my cravings for chocolate...I don't take the easy way and buy a chocolate bar, I make a cake.

Cocoa polenta cake (Amor polenta with cocoa)
adapted from Giallo Zafferano
time: 10 min preparation / 40 min baking

ingredients
100 g (7 Tablespoons) butter, room temperature
120 g (2/3 cup) sugar
1 vanilla bean, cut open, seeds removed
2 eggs, room temperature
30 ml (2 Tablespoons) vodka or rum
100 g (10 Tablespoons) fine corn flour
50 g (5 Tablespoons) flour
30 g (3 Tablespoons) cocoa powder
70 g (7 Tablespoons) almond meal (I just blended whole almonds)
8 g (2 teaspoons) baking powder

method
Preheat oven to 180C/360F (fan forced function). Line a small (20 cm / 8inch) round baking form with parchment paper. To line a form: I cut a piece of paper larger than the form, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the form.

In a medium bowl, using a bubble whisk, sift together the two flours, almond meal, cocoa and baking powder.

In a bowl of a standing mixer, beat butter till creamy (on medium/high speed - 3 min - with a paddle attachment). Add sugar and vanilla seeds, beat for another 3 minutes. Add eggs, one at the time. Pour in vodka. Beat for 1 minute (OK if all not smooth). Turn the mixer off. Using a rubber spatula, combine flour mix and working from bottom to top, stir till all combined and not any longer (about 20 seconds). Transfer the mix into the prepare form, level it with a spatula and set it in the hot oven for 40 minutes. Good to eat even when warm...

notes

• nice, simple, light, smooth cake; 
• on a dry side - goes really well with a glass of milk;
• well balanced between cocoa and sweet flavors;
• originally the cake is white or yellow; I replaced 3 Tbs of flour with cocoa;
• quick and easy recipe... with "Amor" in the tittle, just makes you feel good...