Pin It The kitchen smelled like burnt sugar and I panicked, certain I'd ruined the praline. But when I cracked that golden sheet into shards, the toasted hazelnuts released their perfume and I knew this cake was going to be something special. My sister's birthday was the next day, and I'd promised her something spectacular. This chocolate celebration cake, with its olive oil crumb and glossy ganache, became the centerpiece she still talks about years later. It's dramatic, yes, but surprisingly forgiving once you understand the rhythm of each component.
I made this for a dinner party where half the guests arrived an hour early, and I was still spreading ganache with one hand while pouring wine with the other. The cake sat on the counter, half-decorated, and everyone gravitated toward it like it was already calling to them. By the time I pressed the last praline shard into the frosting, there was a small crowd watching. When I finally sliced into it at the table, the layers were even, the ganache had set perfectly, and I felt like I'd pulled off a magic trick.
Ingredients
- All-purpose flour: The structure of the cake, but don't overmix it or you'll end up with a dense crumb instead of the tender one you're after.
- Unsweetened cocoa powder: Use a good quality Dutch-process if you can, it gives a smoother, less acidic chocolate flavor that really shines here.
- Granulated sugar: Not just for sweetness, it also keeps the cake moist and helps build that delicate crumb.
- Baking powder and baking soda: The dream team for lift, especially important since this batter is quite thin.
- Fine sea salt: Balances all that sweetness and makes the chocolate taste deeper.
- Extra-virgin olive oil: The secret to a cake that stays soft for days, and it adds a subtle fruity note that's lovely with chocolate.
- Whole milk: Room temperature is key so it blends smoothly and doesn't seize up the batter.
- Large eggs: Also at room temp, they emulsify better and give you a more even rise.
- Vanilla extract: A warm backdrop that supports without competing.
- Hot brewed coffee: Trust me, it makes the chocolate sing without adding coffee flavor.
- Bittersweet chocolate: For the ganache, chop it finely so it melts evenly when the hot cream hits it.
- Heavy cream: The base of the ganache, heated just until it shivers at the edges.
- Unsalted butter: Added to the ganache for extra gloss and a silky mouthfeel.
- Toasted hazelnuts: Rub the skins off after toasting, their slightly bitter edge is perfect against all that sweetness.
- Granulated sugar for praline: Melts into amber magic, just watch it closely because it goes from perfect to burnt in seconds.
Instructions
- Prep your pans:
- Preheat your oven to 350°F and grease those two 9-inch round pans generously, then line the bottoms with parchment circles. This is non-negotiable insurance against heartbreak when you try to turn them out later.
- Mix the dry ingredients:
- Whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until there are no streaks of cocoa. This distributes the leavening evenly so you don't get random dense spots.
- Combine the wet ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until it's smooth and slightly frothy. Pour this into the dry ingredients and stir gently until just combined, a few lumps are fine.
- Add the coffee:
- Slowly whisk in the hot coffee and watch the batter transform into something almost pourable. It will look too thin, but that's exactly right.
- Bake the cakes:
- Divide the batter evenly between your pans and bake for 35 to 40 minutes, until a toothpick comes out with just a few moist crumbs. Let them cool in the pans for 10 minutes, then turn out onto racks to cool completely.
- Make the ganache:
- Put your chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes, add the butter, and stir slowly from the center outward until it's glossy and smooth.
- Prepare the praline:
- Line a baking sheet with parchment, then heat the sugar in a saucepan over medium, swirling but not stirring, until it melts into a deep amber. Stir in the hazelnuts and salt, spread it fast onto the parchment, and let it cool completely before breaking it into shards.
- Assemble the cake:
- Place one cooled cake layer on your serving plate, spread a third of the ganache over it, then top with the second layer. Use the remaining ganache to cover the top and sides, working quickly before it sets, then press those beautiful praline shards all over the top.
Pin It My favorite moment with this cake was watching my nephew, who insists he doesn't like chocolate, sneak back to the kitchen for a second slice when he thought no one was looking. He stood at the counter in his pajamas, fork in hand, and just smiled at me with his mouth full. That's when I knew this wasn't just a pretty cake, it was the kind that breaks through preferences and creates little moments of surrender.
You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and leave them at room temperature. The ganache can also be made in advance and gently rewarmed over a double boiler when you're ready to assemble. The praline keeps for up to a week in an airtight container at room temperature, so you can knock out that step whenever you have a spare 15 minutes. I've even assembled the whole cake the night before a party, and it was arguably better the next day after all the flavors had a chance to settle into each other.
If your ganache splits and looks grainy, don't panic, just add a tablespoon of warm cream and whisk vigorously until it comes back together. If the praline seizes up before you can spread it, you can gently reheat it over low heat, though you might lose a little shine. One time my cake layers domed so much in the middle that I had to level them with a serrated knife, and honestly, those scraps made the best baker's snack. If you're worried about the layers sliding while you frost, stick a few toothpicks through them to hold everything in place, just remember to remove them before serving.
I've made this with a shot of espresso powder added to the dry ingredients for an even deeper flavor, and I've swapped the hazelnuts for toasted almonds when that's what I had on hand. A friend once added a tablespoon of orange zest to the ganache and it was stunning. You can serve this with softly whipped cream, fresh raspberries, or even a small scoop of vanilla ice cream on the side.
- Try a splash of bourbon or rum in the ganache for a grown up edge.
- Dust the top with a little flaky sea salt just before serving for a sweet-salty contrast.
- If you want to go all out, pipe extra ganache rosettes around the edge before adding the praline.
Pin It This is the cake I make when I want to show someone they matter, when store-bought won't cut it and I need something with a little soul baked in. It's rich, it's a little fancy, and it never fails to make people pause mid-conversation and ask for the recipe.
Recipe Questions & Answers
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The ganache can also be made ahead and refrigerated, then brought to room temperature and re-whipped before spreading.
- → Why does this cake use olive oil instead of butter?
Olive oil creates an incredibly moist, tender crumb that stays soft for days. It also adds a subtle richness without overpowering the chocolate flavor. Use a good quality extra-virgin olive oil for best results.
- → Can I substitute the hazelnuts with other nuts?
Absolutely. Almonds, pecans, or walnuts work beautifully in the praline. Toast them first to enhance their flavor, then proceed with the caramel process as directed.
- → What can I use instead of coffee in the batter?
Hot water is a perfect substitute if you prefer to avoid coffee. The coffee doesn't add a coffee flavor—it simply amplifies the chocolate taste, but hot water will still produce a delicious, moist cake.
- → How should I store leftover cake?
Store the assembled cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. The praline may soften slightly if refrigerated.
- → Can I make this cake in a different pan size?
Yes, you can use three 8-inch pans for taller layers, or a 9x13-inch pan for a sheet cake. Adjust baking time accordingly—check for doneness starting at 25 minutes for smaller pans, 30-35 minutes for a sheet cake.