Chocolate Celebration Cake (Printable Version)

Deeply chocolatey olive oil cake with rich ganache and crunchy hazelnut praline for your next celebration.

# 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 at room temperature
09 - 3 large eggs at 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 with skins removed
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt

# Directions:

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 a separate bowl, whisk olive oil, room temperature milk, eggs, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix.
05 - Slowly add hot brewed coffee while whisking until the batter is smooth and thin in consistency.
06 - Divide batter evenly between prepared pans. Bake 35 to 40 minutes until a toothpick inserted in the center comes out mostly clean.
07 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering, then pour over chocolate. Let sit 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. Heat sugar in a saucepan over medium heat, swirling until melted and amber colored. Remove from heat, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely before breaking into shards or chopping coarsely.
10 - Place one cooled cake layer on a serving plate. Spread with one-third of the ganache. Top with second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.

# Expert Advice:

01 -
  • The olive oil keeps it unbelievably moist for days, no dry edges here.
  • Hot coffee deepens the chocolate without tasting like coffee at all.
  • Hazelnut praline adds a glamorous crunch that makes every slice feel like a celebration.
  • It looks impressive but comes together with everyday bowls and whisks.
02 -
  • Let the cakes cool completely or the ganache will slide right off in a melted mess.
  • Don't walk away from the caramel, it goes from perfect to burnt in seconds.
  • Room temperature eggs and milk are non-negotiable, cold ingredients make the batter lumpy.
  • The batter looks too thin, but trust it, that's what makes the cake so moist.
03 -
  • Weigh your flour if you can, it's the difference between tender and dense.
  • Warm your spatula under hot water before spreading ganache for a smooth, bakery-perfect finish.
  • If the ganache gets too stiff, microwave it in five-second bursts and stir until spreadable again.
  • Always make extra praline, it disappears faster than you think and it's amazing over ice cream.
Go Back