Save My neighbor knocked on the door one Saturday afternoon holding a bottle of wine and a hopeful smile. Her daughter's engagement party was in two days, and the bakery had canceled. I said yes before I'd even thought it through. That's how this cake was born—olive oil instead of butter because I was out, coffee in the batter because I'd read it somewhere once, and hazelnut praline because it felt fancy enough for the occasion.
I remember spreading that ganache between the layers, my hands shaking slightly because I wanted it perfect. The praline shards caught the afternoon light as I pressed them into the frosting. When I delivered it, still warm in its box, my neighbor cried a little. Her daughter told me later it was the best cake she'd ever had, and I believed her because she asked for the recipe three times.
Ingredients
- All-purpose flour: The structure of the cake, but don't overmix or it turns tough and chewy instead of soft.
- Unsweetened cocoa powder: Use Dutch-process for a darker, smoother flavor, or natural for a brighter, fruitier chocolate note.
- Granulated sugar: Sweetens and tenderizes; don't reduce it or the cake will taste flat and dense.
- Baking powder and baking soda: Together they give the cake a gentle rise and light crumb without turning it airy or dry.
- Fine sea salt: Balances the sweetness and makes the chocolate taste richer and more intense.
- Extra-virgin olive oil: This is the magic ingredient that keeps the cake moist for days and adds a subtle, fruity depth.
- Whole milk: Room temperature is essential so it blends smoothly without seizing the batter.
- Large eggs: Also room temperature; cold eggs can cause the batter to curdle and bake unevenly.
- Vanilla extract: Pure vanilla is worth it here, the flavor shines through even with all that chocolate.
- Hot brewed coffee: Don't skip this; it makes the chocolate taste like chocolate times ten without adding coffee flavor.
- Bittersweet chocolate: Use good quality, around 60 to 70 percent cacao, for a ganache that's silky and not too sweet.
- Heavy cream: The base of the ganache; heat it gently and don't let it boil or it can split.
- Unsalted butter: Adds shine and a luxurious mouthfeel to the ganache once it's stirred in.
- Toasted hazelnuts: Buy them already toasted if you can, or toast them yourself and rub the skins off in a towel.
- Granulated sugar for praline: Melts into amber caramel; watch it closely because it can burn in seconds.
- Pinch of sea salt: Cuts the sweetness of the praline and makes the hazelnuts taste even nuttier.
Instructions
- Prepare the pans:
- Preheat your oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment circles. This step prevents sticking and makes turning out the cakes so much easier.
- Mix the dry ingredients:
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. This ensures every bite has balanced flavor and texture.
- Combine the wet ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry mixture and stir gently until just combined, don't overmix or the cake will be tough.
- Add the hot coffee:
- Slowly whisk in the hot coffee; the batter will look alarmingly thin, but trust the process. This liquid batter bakes into the most tender, moist crumb you've ever tasted.
- Bake the cakes:
- Divide the batter evenly between the two 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 wire racks to cool completely.
- Make the ganache:
- Place chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate and let it sit for 2 minutes. Add the butter and stir slowly until the mixture is smooth, glossy, and luxurious.
- Prepare the praline:
- Line a baking sheet with parchment, then heat the sugar in a small saucepan over medium heat, swirling gently until it melts into amber caramel. Stir in the hazelnuts and salt, spread quickly onto the sheet, and let it cool until hard and brittle.
- Assemble the cake:
- Place one cake layer on a serving plate, spread a third of the ganache over the top, then add the second layer and cover the top and sides with the remaining ganache. Break the praline into shards and press them into the ganache, letting some stick out at dramatic angles.
Save The first time I made this for my own birthday, I ate a slice standing at the counter at midnight, straight from the cake stand. The ganache was still slightly soft, the praline shattered under my fork, and I felt ridiculously proud. It's become the cake I make when I want to feel like I've really accomplished something, even if it's just a Tuesday.
How to Store and Serve
This cake keeps beautifully at room temperature for up to three days under a cake dome, and the olive oil actually makes it taste better on day two. If you need to refrigerate it because of warm weather, let it sit out for 30 minutes before serving so the ganache softens and the flavors wake up. Slice it with a hot, dry knife for clean edges, wiping the blade between cuts.
Flavor Variations and Swaps
If hazelnuts aren't your thing, try almonds or pecans in the praline, or skip the nuts entirely and fold in crushed toffee or honeycomb. You can replace the coffee with hot water if you're serving it to kids, though you'll lose a little depth. For a boozy twist, add a tablespoon of dark rum or espresso liqueur to the ganache while it's still warm.
Make-Ahead and Freezing Tips
Bake the cake layers up to two days ahead, wrap them tightly in plastic wrap, and store at room temperature until you're ready to assemble. The ganache can be made a day in advance and reheated gently over a double boiler if it gets too firm. You can even freeze the assembled, unfrosted layers for up to a month, then thaw, fill, and frost the day of your event.
- Wrap unfrosted layers individually in plastic wrap, then foil, to prevent freezer burn.
- Make extra praline and store it in an airtight container with parchment between the shards so it doesn't stick.
- If the ganache splits, add a tablespoon of warm cream and whisk vigorously until it comes back together.
Save Every time I make this cake, someone asks for the recipe, and I always say yes because it deserves to be shared. It's the kind of dessert that makes people lean back in their chairs and sigh happily, and that's worth every messy bowl and sticky spatula.
Recipe FAQs
- → Why use olive oil instead of butter in this cake?
Olive oil creates an incredibly moist, tender crumb and keeps the cake fresh longer than butter-based cakes. It also adds a subtle fruity depth that complements the chocolate beautifully without overpowering it.
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and wrap them tightly in plastic wrap. The ganache can be made a day ahead and reheated gently before assembling. Add the praline just before serving to maintain its crunch.
- → What can I substitute for the hazelnuts?
Almonds, pecans, or walnuts work wonderfully in the praline. You can also use a combination of nuts for varied flavor and texture. Just ensure they're toasted for the best flavor.
- → Why does the batter contain coffee?
Coffee is a classic chocolate enhancer that intensifies the cocoa flavor without making the cake taste like coffee. You can substitute hot water if preferred, though the chocolate flavor will be slightly less pronounced.
- → How should I store leftover cake?
Store 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 and flavor. The ganache may firm up when chilled.
- → Can I make this as a single-layer cake?
Absolutely. Use a 9-inch springform pan and increase baking time to 45-50 minutes. Simply frost the top and sides with ganache and decorate with praline for a simpler but equally delicious presentation.