Chocolate Celebration Cake with Praline (Printable)

Luscious chocolate cake with olive oil, rich ganache layers, and crunchy hazelnut praline for special occasions.

# What You'll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 3/4 cup extra-virgin olive oil
08 - 1 cup whole milk, room temperature
09 - 3 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup hot brewed coffee

→ Ganache

12 - 12 ounces bittersweet chocolate, finely chopped
13 - 1 cup heavy cream
14 - 2 tablespoons unsalted butter

→ Hazelnut Praline

15 - 1 cup toasted hazelnuts, skins rubbed off
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In another bowl, whisk together olive oil, milk, eggs, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined, being careful not to overmix.
05 - Slowly whisk in hot brewed coffee until batter becomes smooth and thin.
06 - Divide batter evenly between prepared pans. Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and allow to cool completely.
08 - Place finely chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, pour over chocolate, and let sit for 2 minutes. Add butter and stir until smooth and glossy. Cool while stirring occasionally until thickened to spreading consistency.
09 - Line a baking sheet with parchment paper. In a small saucepan, heat sugar over medium heat, swirling occasionally until melted and amber colored. Remove from heat, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Allow to cool completely, then break into shards or chop coarsely.
10 - Place one cooled cake layer on a serving plate and spread with one-third of the ganache. Top with second cake layer and cover top and sides with remaining ganache. Generously decorate with hazelnut praline shards.

# Expert Tips:

01 -
  • The olive oil keeps the cake incredibly moist for days, so you can bake ahead without stress.
  • Hot coffee in the batter makes the chocolate flavor deep and almost sultry.
  • Hazelnut praline adds a glamorous crunch that makes every bite feel like an occasion.
  • It looks like you spent all day, but the steps are actually forgiving and intuitive.
02 -
  • Don't panic when the batter looks thin; that's what gives you the moist, fudgy crumb.
  • Let the ganache cool until it's spreadable but not runny, or it'll slide right off the cake.
  • Watch the sugar closely when making praline—it goes from amber to burnt in seconds.
  • Room temperature eggs and milk blend more smoothly and create a better texture.
03 -
  • Use a serrated knife dipped in hot water to slice clean, bakery-perfect pieces.
  • If your ganache seizes or looks grainy, whisk in a tablespoon of warm cream to bring it back.
  • Store leftover praline in an airtight container with a silica packet to keep it crunchy for weeks.
  • A cake turntable makes frosting the sides infinitely easier and more professional-looking.
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