📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skip this step! A properly prepared pan is key to preventing sticking.
2. In a large bowl, whisk together the polenta, sugar, baking powder, and salt. Make sure everything is evenly combined. Think of it like a perfectly blended smoothie, but with dry ingredients.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract (if using). This is your wet ingredient magic potion!
4. Gradually add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined. Overmixing is a recipe for disaster, so gentle is key!
5. Pour the batter into your prepared baking pan and spread it evenly. I used a spatula to ensure it was nice and smooth.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If it's still gooey, give it another 5 minutes. Every oven is a little different, y'know.
7. While the cake is baking, make the chocolate sauce. In a small saucepan over medium heat, combine the chocolate chips, heavy cream, and butter. Stir constantly until smooth and melted. Let it cool slightly before drizzling over the cake.
8. Once the cake is completely cool, drizzle the chocolate sauce over the top. You can also serve it alongside in a small bowl for dipping—it's all about personal preference!
9. Let the cake cool completely before slicing and serving. This step is crucial; slicing it warm creates a crumbly mess. Trust me on this one!