Pin it My sister walked into the kitchen carrying a bag of hazelnuts and announced she wanted something spectacular for her promotion dinner. No box mix, no shortcuts. I had been experimenting with olive oil in cakes for weeks, chasing that elusive tender crumb that stays moist for days. We spent the afternoon testing ganache thickness and arguing over whether praline should be shattered or chopped, and by evening, this cake had become our new gold standard.
The first time I served this, I nearly panicked because the batter looked too thin, almost like hot chocolate. My friend laughed and said to trust the process, and she was right. The cake baked up tall and tender, with a crumb so fine it practically melted on the tongue. Watching everyone go quiet after the first bite told me everything I needed to know.
Ingredients
- All-purpose flour: Forms the structure of the cake, and measuring by weight ensures the most consistent results every time.
- Unsweetened cocoa powder: Use Dutch-process for a smoother, darker flavor or natural cocoa for a slightly fruitier note.
- Granulated sugar: Sweetens the cake and helps create that beautiful, delicate crumb.
- Baking powder and baking soda: Work together to give the cake a gentle rise and airy texture.
- Fine sea salt: Balances the sweetness and amplifies the chocolate depth.
- Extra-virgin olive oil: Adds moisture and a subtle fruity richness that butter simply cannot replicate.
- Whole milk: Brings the batter together and contributes to the tender crumb, so make sure it is at room temperature.
- Large eggs: Provide structure and richness, and room temperature eggs blend more smoothly into the batter.
- Vanilla extract: A warm backdrop that makes the chocolate sing.
- Hot brewed coffee: Intensifies the chocolate flavor without adding any coffee taste, but hot water works in a pinch.
- Bittersweet chocolate: The heart of the ganache, so choose a quality chocolate you love eating on its own.
- Heavy cream: Creates a silky, pourable ganache that sets to a glossy finish.
- Unsalted butter: Adds a final touch of richness and shine to the ganache.
- Toasted hazelnuts: Rubbing off the skins after toasting makes the praline smoother and less bitter.
- Granulated sugar for praline: Melts into amber caramel that coats the hazelnuts in crunchy, sweet shards.
Instructions
- Prep the Pans:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then line the bottoms with parchment paper. This extra step prevents sticking and makes turning out the cakes a breeze.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until no streaks remain. Whisking aerates the mixture and ensures even distribution.
- Combine the Wet Ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and emulsified. Pour this into the dry ingredients and mix gently until just combined, being careful not to overmix.
- Add the Coffee:
- Slowly whisk in the hot coffee, and watch the batter thin out to an almost pourable consistency. This is exactly what you want for a moist, tender crumb.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean with 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 the chopped chocolate in a heatproof bowl, heat the cream until just simmering, then pour it over the chocolate and let sit for 2 minutes. Add the butter and stir until the mixture is smooth, glossy, and luxurious, then let it cool and thicken to spreading consistency.
- Prepare the Praline:
- Line a baking sheet with parchment, then melt the sugar in a small saucepan over medium heat, swirling gently until it turns a rich amber color. Stir in the hazelnuts and a pinch of salt, spread quickly onto the prepared 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 over the top. Add the second layer, then cover the top and sides with the remaining ganache, smoothing with an offset spatula, and finish by pressing praline shards generously into the frosting.
Pin it I made this cake for my best friend's birthday last spring, and she cried when she cut into it. Not because it was fancy, but because it tasted like the kind of care that only comes from spending an afternoon in the kitchen thinking about someone you love. We ate it slowly, with strong coffee, and it became the centerpiece of a memory we still talk about.
How to Store and Serve
This cake keeps beautifully at room temperature for up to two days if covered loosely with a cake dome or foil. The olive oil works magic here, keeping the crumb tender and moist far longer than butter-based cakes. For longer storage, refrigerate it for up to five days, but bring it back to room temperature before serving so the ganache softens and the flavors bloom. I like to serve it with a dollop of barely sweetened whipped cream or a handful of fresh raspberries to cut through the richness.
Troubleshooting Tips
If your ganache seizes or looks grainy, it usually means the chocolate was too hot or the cream was added too quickly. You can save it by whisking in a tablespoon of warm cream until it comes back together. If the praline sticks to the parchment, it likely needed another minute to cool and harden fully, so just pop the whole sheet in the fridge for ten minutes. And if your cake layers dome in the center, simply trim the tops with a serrated knife before assembling, then snack on the scraps while you frost.
Variations and Substitutions
Swap the hazelnuts for toasted almonds or pecans if that is what you have on hand, or skip the praline entirely and top with fresh berries and a dusting of powdered sugar. For a gluten-free version, use a 1:1 gluten-free flour blend, and the texture stays remarkably close to the original. If you want to make this dairy-free, coconut cream works in the ganache, and almond milk can replace the whole milk in the batter.
- Try adding a teaspoon of instant espresso powder to the dry ingredients for an even deeper chocolate hit.
- Fold in a handful of chopped dark chocolate into the batter for pockets of melty richness.
- For a boozy twist, brush the cooled cake layers with a tablespoon of rum or Frangelico before frosting.
Pin it This cake has become my go-to for every celebration that matters, and it never fails to make people feel special. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → 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 rewarmed gently before spreading.
- → Why use olive oil instead of butter?
Olive oil creates an incredibly moist texture and keeps the cake tender for longer. It also adds a subtle fruity note that complements the chocolate beautifully without being detectable as olive oil.
- → Can I substitute the hazelnuts with other nuts?
Absolutely. Almonds, pecans, or walnuts work wonderfully in the praline. Toast them first to bring out their natural oils and enhance the flavor.
- → How do I know when the ganache is ready to spread?
The ganache should be thick enough to hold its shape but still spreadable, similar to soft buttercream. If it becomes too firm, gently rewarm it over a double boiler or microwave in short bursts.
- → What's the best way to store leftovers?
Store the 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 and flavor.
- → Can I skip the coffee?
Yes, you can replace the coffee with an equal amount of hot water. The coffee deepens the chocolate flavor without making the cake taste like coffee, but hot water works well too.