Has anyone a recipe for a chocolate cake made with semolina?

This recipe was in a Womans Weekly magazine in the l970'sHas anyone a recipe for a chocolate cake made with semolina?
I don't have the Womans Weekly recipe, but quite often simply replace a couple of ounces of the flour in any good chocolate cake recipe with semolina (or sometimes ground almonds or ground rice); it works really well and makes for a tastier cake with a bit more substance.Has anyone a recipe for a chocolate cake made with semolina?
All-purpose flour, for dusting


1 1/2 cups walnut halves (6 ounces)


1 cup semolina flour


1 1/2 teaspoons baking powder


1/2 teaspoon salt


1 1/2 sticks (12 tablespoons) unsalted butter, softened


1/2 cup honey


1/4 cup sugar


3 large eggs, at room temperature


1/2 teaspoon pure vanilla extract


1/3 cup dried black Mission figs, finely chopped


1/3 cup semisweet or bittersweet chocolate chips


Vanilla ice cream, for serving
Semolina (Triticum Durum) is not truly a grain, but is the milled endosperm of Durum Wheat. Semolina is most commonly used in the manufacturing of pasta. Semolina is high in Gluten therefore, it is high in protein.





Here's a recipe:








Semolina Bread





This gorgeous golden loaf can be a delicious accompaniment for Italian food or an unusual sandwich bread. Semolina flour used to be available only in health food stores and Italian groceries, but it's making its way into supermarket chains, usually in the pasta section. Adapted from ``The Silver Palate Cookbook,'' by Julee Rosso and Sheila Lukins (Workman, 1979).





2 cups lukewarm water (105 to 115 degrees)


1 package active dry yeast


3 cups semolina flour


1 tablespoon salt


2 to 3 cups bread flour or unbleached all-purpose flour


1 tablespoon olive oil


3 to 4 tablespoons cornmeal


1 egg


Sesame seeds (optional)


Pour the water into a mixing bowl, stir in the yeast, and let stand for 10 minutes. Stir again to be certain the yeast is dissolved.





Add the semolina flour and salt, and stir well.


Add 2 cups of the bread flour and stir to make a sticky dough. Turn the dough out onto a work surface and let it rest while you wash and dry the bowl.





Begin kneading the dough, sprinkling the remaining cup of bread flour as necessary to keep it from sticking to your hands. After about 10 minutes, the dough will be smooth and elastic and will have absorbed more or less the last cup of flour.





Shape the dough into a ball and place it in the bowl. Pour the olive oil over the dough and turn it several times to coat with the oil. Cover the bowl with a towel and set aside until the dough has tripled in bulk.





Punch down the dough, turn it out onto a lightly floured surface, knead briefly (5 minutes or less), and return it to the bowl. Cover again and let rise until doubled.





Punch down the dough, cut it into thirds, and shape each third into a thin loaf about 24 inches long. Sprinkle a baking sheet with 3 to 4 tablespoons of cornmeal and arrange the loaves on the sheet, leaving as much room as possible between them. Cover and let rise until not quite doubled, about 30 minutes.





Preheat the oven to 425 degrees.





Beat together the egg and 1 tablespoon of water. When the loaves have risen, brush them well with this egg wash. Sprinkle the sesame seeds (if using) and make decorative diagonal cuts on top of the loaves with a sharp knife.





Slide the baking sheet onto the middle rack of the oven and reduce the heat to 375. Bake for 30 to 40 minutes, or until the loaves are brown and sound hollow when the bottoms are thumped. (For a crisper bottom crust, remove the loaves from the baking sheet and place them directly on the oven rack for the last 5 to 10 minutes of baking.)





Remove the loaves from the oven and cool on a rack. Wrap when cool.





Makes 3 loaves, about 18 inches long.





FYI:








Semolina (sem oh LEEN ah) [Alteration of Italian semolino, diminutive of semola, bran, from Latin simila, fine flour, ultimately of Semitic origin.]





1. a hot breakfast cereal made of the endosperm of soft wheat





2. a wheat product cooked and used primarily for baby food and the elderly





3. any coarse ground grain, i.e. rice semolina, corn semolina





4. gritty by-product the flour made from durum wheat used primarily in making pasta





So as you can see it is really not a flour you would use for a cake. Good luck.