Pin It My sister called me the week before her engagement party, voice bright with panic and hope. She wanted something chocolate, something elegant, but not fussy—and definitely not from a bakery box. I'd been experimenting with olive oil in cakes for months, chasing that elusive moist crumb that doesn't taste heavy, and this felt like the moment to go all in. The praline was a last-minute idea, born from a bag of hazelnuts I'd bought on impulse and nearly forgotten.
The first time I made this, I was convinced the batter was too thin—it poured like hot fudge sauce, and I nearly added more flour out of fear. But I let it go, slid the pans into the oven, and within twenty minutes my kitchen smelled like a European chocolatier's back room. My neighbor knocked on the door just to ask what I was baking. That cake rose beautifully, with a tender crumb that didn't crumble when I sliced it, and I knew I had something special.
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Ingredients
- All-purpose flour: The structure of the cake, but don't overmix or it'll toughen—just stir until you stop seeing dry streaks.
- Unsweetened cocoa powder: Use Dutch-process if you want a darker, mellower chocolate; natural cocoa will be brighter and slightly fruity.
- Granulated sugar: Sweetens and tenderizes the crumb, and helps the cake stay moist for days.
- Baking powder and baking soda: The dream team for lift and tenderness; measure carefully or the cake can taste soapy.
- Fine sea salt: Balances sweetness and makes the chocolate sing—don't skip it.
- Extra-virgin olive oil: The secret to that silky, never-dry texture; use a mild, fruity oil, not a peppery one.
- Whole milk: Adds richness and helps create a smooth batter; room temperature prevents lumps.
- Large eggs: Bring them to room temp so they blend seamlessly and don't shock the batter.
- Vanilla extract: A warm background note that makes the chocolate taste more complex.
- Hot brewed coffee: Intensifies the cocoa without making the cake taste like coffee; trust this magic.
- Bittersweet chocolate: For the ganache, chop it finely so it melts evenly and becomes glossy.
- Heavy cream: The base of the ganache; heat it just until it simmers, not boils.
- Unsalted butter: Adds shine and a hint of richness to the ganache.
- Toasted hazelnuts: Rub off the skins after toasting for a cleaner, sweeter flavor in the praline.
- Granulated sugar for praline: Melts into amber caramel that hardens into crunchy, nutty shards.
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Instructions
- Prep your pans:
- Preheat the oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment circles. This prevents sticking and makes turning out the cakes a breeze.
- Whisk the dry ingredients:
- Combine flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. Make sure there are no cocoa lumps; I like to sift the cocoa if it's been sitting in the cupboard a while.
- Mix the wet ingredients:
- In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and emulsified. Pour this into the dry mixture and stir gently until just combined.
- Add the hot coffee:
- Slowly whisk in the hot coffee; the batter will be very thin and pourable, almost like a thick soup. This is exactly right, so don't second-guess it.
- Bake the cakes:
- Divide the batter evenly between the 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 cream until it just starts to simmer, pour over the chocolate, and let sit for 2 minutes. Add butter and stir until smooth and glossy, then let it cool and thicken, stirring now and then.
- Prepare the praline:
- Line a baking sheet with parchment. Melt sugar in a small saucepan over medium heat, swirling (not stirring) until amber. Quickly stir in hazelnuts and a pinch of salt, spread onto the sheet, and let cool completely before breaking into shards.
- Assemble the cake:
- Place one cake layer on your serving plate and spread a third of the ganache on top. Add the second layer, then cover the top and sides with the remaining ganache. Press praline shards into the top and sides while the ganache is still soft.
Pin It At my sister's party, I watched a table of strangers go quiet after their first bites, forks pausing midair. One guest asked if I'd trained in Paris. I hadn't, but the cake had that effect—it made people feel like they were somewhere special. She later told me three people asked for the recipe before the night ended, and one couple served it at their own wedding six months later.
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Making It Ahead
This cake actually improves after a day, as the olive oil keeps the crumb soft and the flavors deepen. You can bake the layers up to two days ahead, wrap them tightly in plastic, and store at room temperature. The ganache can be made a day early and gently rewarmed if it gets too stiff. Assemble the cake the morning of your event, and add the praline just before serving so it stays crisp and dramatic.
Flavor Variations
I've stirred a tablespoon of instant espresso powder into the batter for an even bolder chocolate hit, and it was almost too good. A teaspoon of almond extract in place of half the vanilla gives a subtle marzipan vibe that pairs beautifully with the hazelnuts. For a boozy twist, brush the cooled cake layers with a few tablespoons of dark rum or Frangelico before spreading the ganache—it adds a grown-up warmth that makes the cake feel even more celebratory.
Serving Suggestions
This cake is rich, so thin slices go a long way, especially with a dollop of barely sweetened whipped cream or a handful of fresh raspberries on the side. I love serving it with tiny cups of strong espresso or a glass of tawny port, which echoes the nutty, caramel notes in the praline. If you're feeding a crowd, slice it at the table—there's something about watching those glossy layers reveal themselves that makes people lean in.
- Serve with lightly sweetened whipped cream to balance the richness.
- Fresh berries add a tart contrast that cuts through the chocolate beautifully.
- A small glass of dessert wine or espresso makes it feel like a special occasion.
Pin It Every time I make this cake, I remember my sister's face when she saw it for the first time—eyes wide, hands clasped, like I'd pulled off a miracle. It's become my go-to for moments that matter, the cake I bake when I want someone to feel truly celebrated.
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 before assembling.
- → Why use olive oil instead of butter?
Olive oil creates an incredibly moist texture and keeps the cake tender for days. It also adds a subtle fruity note that complements the chocolate beautifully without overpowering it.
- → Can I substitute the hazelnuts with other nuts?
Absolutely! Almonds, pecans, or walnuts work wonderfully in the praline. Just make sure to toast them first to bring out their natural oils and flavor.
- → How do I store leftover cake?
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- → What if my ganache is too thin?
Simply refrigerate it for 10-15 minutes, stirring occasionally, until it reaches a spreadable consistency. If it becomes too thick, gently warm it over a double boiler.
- → Can I make this without coffee?
Yes, substitute hot water for the coffee. The coffee enhances the chocolate depth without adding a coffee taste, but water will still produce a delicious, moist cake.
