recipe

Semolina Cream Cake with Chocolate Ganache Top

Total time: 75 mins. + resting time (1H30mins.)

Difficulty: Low

Serves: 6 people

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By Ojonugwa Lawrence

This chocolate semolina cake brings together a crisp pastry shell, a soft, custard-like semolina filling enriched with ricotta, and a glossy chocolate ganache finish. It feels equally at home at a family table or a celebration spread. To create this recipe, you need a tender shortcrust pastry as the base, a gently thickened semolina cream, and a dark chocolate ganache.

What is Chocolate Semolina Cake?

Historically, semolina desserts were popular because semolina was inexpensive, filling, and easy to store. Over time, home cooks began enriching it with milk, eggs, cheese like ricotta, and sugar, turning it into something surprisingly versatile. The addition of chocolate ganache is a more modern twist, one that pushes it from rustic comfort to bakery-level dessert.

Semolina-based sweets are similar to dishes like Greek halva and certain Middle Eastern milk puddings, proving this ingredient has serious international credentials.

Pro Tips for the Best Chocolate Semolina Cake

Keep the butter for the pastry very cold. Warm butter leads to a soft dough that loses structure in the oven.
Don’t overwork the dough, and once it comes together, stop mixing. Over-kneading can make the crust tough instead of tender.
Stir the semolina continuously while cooking in milk. It thickens quickly and can clump if left unattended for even a moment.
Use full-fat ricotta for a richer texture. Low-fat versions can make the filling watery or less cohesive.

Frequently Asked Questions

Why did my semolina filling turn lumpy?

Lumps usually form when semolina is added too quickly or not stirred continuously, and once lumps appear, they are hard to fully remove. A steady pour combined with constant whisking is key here. Also, using a balloon whisk or immersion blender helps smooth everything out.

Is this cake meant to be served warm or cold?

It is best served chilled or at room temperature after resting. Cooling allows the semolina layer to fully set and slice cleanly, and warm slices tend to be softer and less structured.

Why is my pastry shrinking in the oven?

This can occur if the dough was overworked or not chilled enough. Resting in the fridge helps gluten relax and prevents shrinkage, and also avoid stretching the dough too tightly in the pan.

Can I make the ganache ahead of time?

Yes, ganache can be prepared in advance and gently reheated. If it thickens too much, warm it slightly over a bain-marie or microwave in short bursts and stir until smooth again before pouring. Just avoid overheating, which can cause separation.

How to Store Leftovers

Keep the cake refrigerated in an airtight container to maintain its structure and freshness. It stays in good condition for up to 3 days, with the ganache keeping its smooth top intact.

Ingredients

for the shortcrust pastry

all-purpose flour

250g (2 cups)

powdered sugar

110g (1 cup)

cubed cold butter

120g (½ cup)

Medium egg

vanilla extract

to taste

salt

to taste

for the semolina cream

Whole Milk

600ml (2 ½ cups)

semolina

110g (⅔ cup)

ricotta cheese

260g (1 cup)

sugar

190g (1 cup)

Medium eggs

butter

45g (3 tbsp)

vanilla extract

to taste

salt

to taste

for the chocolate ganache

dark chocolate

190g (1 cup)

heavy cream

190g (¾ cup + 1 tbsp)

How to Make Chocolate Semolina Cream Cake

Step 1

Combine flour and cold butter until the mixture resembles fine crumbs. Add sugar, salt, vanilla, and egg, then mix until a rough dough forms. Knead until you get a smooth dough, wrap, and chill for 1 hour.

Step 2

Heat milk, sugar, vanilla, and salt in a saucepan. Slowly stir in the semolina while whisking to prevent lumps. Cook until thickened, then transfer to a bowl, stir in butter until melted. Let it cool slightly for about 10 minutes.

Step 3

Roll the chilled dough on a lightly floured surface to an even thickness. Transfer it carefully into a greased and floured tart pan. Press into edges, trim excess, and prick the base with a fork.

Step 4

Add eggs and ricotta into the slightly cooled semolina mixture and whisk.

Step 5

Pour into the prepared pastry shell and level the surface. Bake at 180°C (350°F) until set and lightly golden on top. Remove from the oven and allow it to cool fully in the pan. Once stable, transfer to a serving plate.