Save My neighbor knocked on the door with a bottle of wine and an hour's notice that she was bringing friends over. I had flour, chocolate, and a hunch that olive oil might do something magical. That cake, born from mild panic and a drawer full of hazelnuts, turned into the recipe I've been asked to make at least a dozen times since. The olive oil keeps it soft for days, and the praline gives it that audible crunch that makes people stop mid-conversation.
I made this for my brother's birthday last spring, and he still talks about the way the ganache stayed glossy under the candles. His kids fought over the praline shards, and I had to make a second batch just to keep the peace. It's become my go-to when I want something that feels special but doesn't require pristine technique or pastry school precision.
Ingredients
- All-purpose flour: The structure of the cake, but don't overmix or it will turn tough and dense.
- Unsweetened cocoa powder: Use Dutch-process if you want a darker, mellower chocolate flavor, natural cocoa for brightness.
- Granulated sugar: Sweetens and tenderizes, and helps the crumb stay soft as the cake sits.
- Baking powder and baking soda: The leavening duo that gives this cake its light, open texture despite the heavy cocoa.
- Fine sea salt: Sharpens the chocolate and balances the sweetness without tasting salty.
- Extra-virgin olive oil: Adds richness and a subtle fruity note that keeps the cake moist for days.
- Whole milk: Room temperature blends more smoothly and prevents the batter from seizing.
- Large eggs: Bring them to room temp so they emulsify properly with the oil and milk.
- Vanilla extract: A warm backdrop that makes the chocolate taste more like itself.
- Hot brewed coffee: The secret weapon, it blooms the cocoa and deepens every chocolate note.
- Bittersweet chocolate: Look for 60 to 70 percent cacao, finely chopped so it melts evenly into the cream.
- Heavy cream: The base of the ganache, heated just until it shivers at the edges.
- Unsalted butter: Adds gloss and a silky mouthfeel to the finished ganache.
- Toasted hazelnuts: Rub the skins off in a towel after toasting, they'll taste sweeter and less bitter.
- Granulated sugar for praline: Melts into amber caramel that hardens into crunchy, nutty shards.
Instructions
- Prep your pans:
- Preheat the oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment so the cakes release cleanly. A little extra butter on the sides never hurt anyone.
- Mix the dry ingredients:
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no streaks of cocoa remain. This distributes the leavening evenly so the cake rises uniformly.
- Combine 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, a few lumps are fine.
- Add the hot coffee:
- Slowly whisk in the hot coffee, the batter will look alarmingly thin, but that's exactly right. This loose batter bakes into a tender, fudgy crumb.
- Bake the cakes:
- Divide the batter evenly between the pans and bake for 35 to 40 minutes, until a toothpick comes out with a few moist crumbs. Let them cool in the pans for 10 minutes, then turn out onto a wire rack.
- Make the ganache:
- Place chopped chocolate in a heatproof bowl, heat cream until it just starts to simmer, then pour it over the chocolate and let it sit for 2 minutes. Stir in the butter until the ganache is smooth, glossy, and completely melted.
- Prepare the praline:
- Line a baking sheet with parchment, then melt sugar in a small saucepan over medium heat, swirling gently until it turns deep amber. Stir in hazelnuts and salt, spread onto the sheet, and let it cool until rock-hard.
- Assemble the cake:
- Place one cake layer on your serving plate, spread a third of the ganache on top, then add the second layer. Cover the top and sides with the remaining ganache, smoothing it with an offset spatula, then press praline shards all over the surface.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I didn't correct them right away, I just enjoyed the compliment and the fact that a cake this impressive came together in about an hour. It's the kind of dessert that makes you look like you know what you're doing, even if you're winging it.
Storing and Keeping It Fresh
This cake stays moist and tender for up to four days if you keep it covered at room temperature. The olive oil works some kind of magic that prevents it from drying out the way butter cakes do. If you need to make it ahead, bake the layers, wrap them tightly in plastic, and freeze for up to a month, then thaw and assemble the day you need it. The ganache can also be made in advance and gently rewarmed over a double boiler until it's spreadable again.
Swaps and Variations
If hazelnuts aren't your thing, swap in toasted almonds or pecans for the praline. You can replace the coffee with hot water if you're serving this to kids or anyone sensitive to caffeine, though you'll lose a little depth. For a gluten-free version, use a 1:1 baking blend and add a quarter teaspoon of xanthan gum if your blend doesn't already include it. I've also made this with half whole wheat pastry flour for a slightly nuttier flavor, and it worked beautifully.
Serving Suggestions
This cake is rich enough to stand on its own, but a dollop of barely sweetened whipped cream cuts through the intensity in the best way. Fresh raspberries or sliced strawberries add a bright, tart contrast that makes each bite feel more balanced. I like to serve it with strong espresso or a glass of tawny port, something that matches the cake's depth without competing with it.
- Let the cake come to room temperature before serving so the ganache softens and the flavors open up.
- Use a hot, dry knife to slice clean pieces, wiping it between cuts.
- Leftover praline keeps for weeks in an airtight container and is perfect over ice cream or yogurt.
Save There's something deeply satisfying about pulling a cake like this out of the oven, knowing it's going to make people happy. It's become my celebration default, the recipe I reach for when I want to mark a moment with something that tastes as good as it looks.
Recipe FAQs
- → Can I make this cake ahead of time?
Yes, the cake layers can be baked up to 2 days in advance and stored wrapped at room temperature. The ganache can be made a day ahead and refrigerated, then brought to room temperature before spreading. Assemble the cake on the day of serving for best results.
- → Why does this cake use olive oil instead of butter?
Olive oil creates an exceptionally moist and tender crumb while adding subtle depth to the chocolate flavor. It also keeps the cake fresh longer than butter-based cakes and provides a lighter texture that pairs beautifully with the rich ganache.
- → What can I substitute for the hazelnuts in the praline?
You can use toasted almonds, pecans, or walnuts instead of hazelnuts. Each nut will provide a different flavor profile but the same delightful crunch. Make sure to toast them first for the best flavor.
- → How should I store leftover cake?
Cover the cake loosely and store 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 will firm up when chilled.
- → Can I skip the coffee in the batter?
Yes, you can replace the hot coffee with an equal amount of hot water. The coffee enhances and deepens the chocolate flavor without making the cake taste like coffee, but hot water will still produce a delicious, moist cake.
- → What type of chocolate works best for the ganache?
Use high-quality bittersweet chocolate with 60-70% cacao content for the best flavor and texture. Avoid chocolate chips as they contain stabilizers that prevent smooth melting. Chopping bar chocolate finely ensures even melting.