Chocolate Celebration Cake

The sound of hazelnuts crackling in a hot pan still makes me smile. I was testing this cake on a rainy Tuesday, convinced the olive oil would make it too heavy, but the first bite proved me so wrong. It came out impossibly moist, with a crumb so tender it nearly melted. My neighbor knocked just as I was spreading the ganache, and we ended up eating half the cake standing in the kitchen. That's when I knew this wasn't just another chocolate cake.

I made this for my best friend's birthday last spring, and she cried when she saw it. The ganache was still glossy under the kitchen light, praline shards catching like amber glass. We sat on her back porch with thick slices and cold milk, laughing about nothing in particular. She told me later it was the best cake she'd ever had, and I think it was the moment more than the recipe, but I'll take it.

Ingredients

• All-purpose flour: The backbone of the crumb, measure it carefully or spoon and level to avoid a dense cake.
• Unsweetened cocoa powder: Use Dutch-process if you want deeper color and smoother flavor, natural works too but tastes brighter.
• Granulated sugar: Sweetens and tenderizes, don't reduce it or the texture suffers.
• Baking powder and baking soda: These two together give the perfect rise, make sure they're fresh or the cake will fall flat.
• Fine sea salt: Balances the sweetness and makes the chocolate sing.
• Extra-virgin olive oil: The secret to moisture that lasts, choose one that's fruity but not too peppery.
• Whole milk: Room temperature blends smoothly, cold milk can seize the batter.
• Large eggs: Also room temperature, they emulsify better and create a silkier texture.
• Vanilla extract: Pure vanilla adds warmth, the fake stuff tastes flat next to all this chocolate.
• Hot brewed coffee: This is the magic trick, it amplifies chocolate flavor without adding coffee taste.
• Bittersweet chocolate: Quality matters here, use something you'd enjoy eating plain.
• Heavy cream: The ganache base, full fat only or it won't set properly.
• Unsalted butter: Adds gloss and richness to the ganache, don't skip it.
• Toasted hazelnuts: Rubbing off the skins is a little tedious but worth it for clean flavor.
• Granulated sugar for praline: Melts into golden caramel, watch it like a hawk so it doesn't burn.

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 step prevents sticking and makes turning out the cakes so much easier.

Mix the dry ingredients:

Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no streaks remain. Cocoa loves to clump, so break up any lumps now.

Combine the wet ingredients:

In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and slightly frothy. The olive oil will look separated at first, just keep whisking.

Blend wet into dry:

Pour the wet mixture into the dry and stir gently until just combined, a few small lumps are fine. Overmixing makes the cake tough, so stop when you don't see dry flour anymore.

Add the hot coffee:

Slowly whisk in the hot coffee, the batter will look alarmingly thin and that's exactly right. It bakes up into the most tender crumb you can imagine.

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 before frosting.

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. Add butter and stir slowly from the center outward until smooth and glossy, then let it cool, stirring occasionally, until it's thick enough to spread.

Create the praline:

Line a baking sheet with parchment, heat sugar in a small saucepan over medium heat, swirling the pan until it melts into amber caramel. Stir in hazelnuts and a pinch of salt, spread quickly onto the parchment, and let it cool completely before breaking into shards.

Assemble the cake:

Place one cake layer on your serving plate, spread a third of the ganache over the top, then add the second layer. Cover the top and sides with the remaining ganache, working quickly while it's still spreadable, then press praline shards all over the top and sides.

Save

My mom called me after I brought her a slice, asking for the recipe in that voice she uses when she's actually impressed. She made it for her book club and told me three people asked if she'd ordered it from a bakery. I reminded her that I taught her the ganache trick, and she laughed and said she'd conveniently forgotten. That cake has been to more birthdays and dinners than I can count now, and it never fails to make people pause mid-conversation.

How to Know When It's Done

The toothpick test is your friend here, but look for moist crumbs, not wet batter. The edges will just start to pull away from the sides of the pan, and the top will spring back lightly when touched. I once overbaked a layer by five minutes and it was noticeably drier, so set a timer and check early. The cake will continue to cook slightly as it cools in the pan, so err on the side of underdone if you're unsure. Trust your nose too, when the kitchen smells deeply chocolatey and warm, you're close.

Storing and Serving

This cake keeps beautifully at room temperature for two days under a dome, or refrigerated for up to five. The ganache firms up in the fridge, so let it sit out for 30 minutes before serving if you want that glossy, soft texture back. I've served it with barely sweetened whipped cream, fresh raspberries, or just a strong espresso on the side. Leftovers (if you're lucky enough to have them) are incredible for breakfast with coffee, not that I'm endorsing cake for breakfast, but I'm not not endorsing it either. The praline can be made a day ahead and stored in an airtight container, which saves you stress on the day of.

Make It Your Own

I've swapped the hazelnuts for toasted almonds or pecans when that's what I had, and both were lovely. You can fold in a handful of chopped dark chocolate into the batter for extra pockets of melty richness, or brush the cake layers with a little rum or coffee liqueur before spreading the ganache. A friend of mine adds a pinch of cinnamon to the dry ingredients and swears it makes the chocolate taste even deeper. If you're not a praline person, candied orange peel or chocolate shavings work beautifully too.

• Try a layer of raspberry jam between the cake and ganache for a fruity contrast.
• Dust the top with edible gold flakes if you're feeling extra fancy.
• Use a kitchen torch to lightly caramelize the praline on top for a dramatic finish.

Save

Every time I make this cake, someone asks for the recipe, and I love that. It's become my go-to when I want to show up with something that says I care, without spending all day in the kitchen.

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. Assemble with ganache and praline on the day of serving for best results.

→ What can I substitute for the olive oil?

You can use any neutral vegetable oil like canola or grapeseed oil. However, a mild extra-virgin olive oil adds a unique depth and keeps the cake exceptionally moist without an overpowering flavor.

→ Why add coffee to chocolate cake?

Coffee enhances and intensifies the chocolate flavor without making the cake taste like coffee. If you prefer, you can substitute it with an equal amount of hot water, though the chocolate depth will be slightly less pronounced.

→ How do I store leftover cake?

Store the assembled 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. The praline may soften slightly when refrigerated.

→ Can I use a different type of nut for the praline?

Absolutely! Almonds, pecans, or walnuts work beautifully in place of hazelnuts. Toast them first to enhance their flavor, then proceed with the same caramelization technique for the praline.

→ What makes this cake so moist?

The combination of olive oil, hot coffee, and proper mixing creates an incredibly moist crumb. Unlike butter, oil coats the flour proteins more effectively, preventing gluten development and keeping the texture tender even after several days.