Save to Pinterest My sister asked me to bake her wedding anniversary cake, and I panicked until I remembered this recipe. The olive oil keeps it moist for days, the ganache is forgiving, and the praline adds just enough drama to make everyone think you spent twice the effort. I made it three times that month to get confident, and by the celebration, I could pipe ganache with my eyes closed. It became my go-to showstopper, the one I pull out when I need to look like I know what I'm doing.
I once brought this to a potluck and watched a grown man scrape ganache off the serving plate with his finger. No one believed me when I said it was olive oil, not butter, holding it all together. The praline shattered into perfect shards, and I felt like a pastry chef even though I'd burned the sugar twice before getting it right. That night, three people asked for the recipe, and I realized I'd finally made something worth sharing.
Ingredients
- All-purpose flour: The structure of the cake, but don't overmix once it's in or you'll end up with a tough crumb instead of that soft, melting texture.
- Unsweetened cocoa powder: Use the good stuff, Dutch-process if you have it, because this is where the deep chocolate flavor starts and there's no hiding behind frosting.
- Granulated sugar: Sweetness and moisture in one, and it helps the olive oil create that signature tender crumb that lasts for days.
- Baking powder and baking soda: The dynamic duo that gives the cake its rise, but make sure they're fresh or your layers will be flat and dense.
- Fine sea salt: Balances the sweetness and makes the chocolate taste more like chocolate, not just sugar.
- Extra-virgin olive oil: The secret ingredient that keeps this cake impossibly moist and adds a subtle fruity note that pairs beautifully with dark chocolate.
- Whole milk: Room temperature is key so it blends smoothly with the olive oil without seizing up.
- Large eggs: Also room temperature, they emulsify the batter and give the cake structure without making it cakey or dry.
- Vanilla extract: A warm backdrop that rounds out the chocolate and makes the whole kitchen smell like a hug.
- Hot brewed coffee: This is the magic trick, it blooms the cocoa and makes the chocolate flavor explode without tasting like coffee at all.
- Bittersweet chocolate: For the ganache, chopped finely so it melts evenly and becomes glossy and smooth without any lumps.
- Heavy cream: The base of the ganache, heated just until it simmers so it melts the chocolate without scorching it.
- Unsalted butter: Adds richness and shine to the ganache, making it spreadable and luxurious.
- Toasted hazelnuts: Rub the skins off after toasting because those papery bits turn the praline bitter and gritty.
- Granulated sugar for praline: Melts into amber glass that hardens around the nuts, and you need to work fast before it sets.
- Pinch of sea salt: Sprinkled into the praline, it cuts the sweetness and makes every bite more interesting.
Instructions
- Prep the pans:
- Preheat your oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment so the cakes release cleanly. I learned this the hard way after prying a cracked layer out with a spatula and crying into the batter.
- Mix the dry ingredients:
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until there are no streaks of cocoa. This step matters because lumps of cocoa powder taste bitter and ruin the texture.
- Combine the wet ingredients:
- In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry ingredients and mix gently until just combined, don't overmix or the cake will be tough.
- Add the hot coffee:
- Slowly whisk in the hot coffee and watch the batter turn thin and pourable, almost like hot chocolate. It feels wrong but trust it, this is what makes the cake so moist and fudgy.
- Bake the layers:
- 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 you even think about frosting.
- Make the ganache:
- Place chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate and let it sit for two minutes. Add butter and stir until it's smooth and glossy, then let it cool and thicken to spreading consistency, stirring now and then.
- Prepare the praline:
- Line a baking sheet with parchment, then heat sugar in a small saucepan over medium heat, swirling the pan until it melts and turns amber. Stir in the toasted hazelnuts and salt, spread it quickly onto the parchment, and let it cool completely before breaking it into shards.
- Assemble the cake:
- Place one cake layer on a serving plate, spread a third of the ganache on top, then add the second layer and cover the top and sides with the remaining ganache. Decorate generously with praline shards and step back to admire your work.
Save to Pinterest The first time I served this, someone asked if I'd ordered it from a bakery. I didn't correct them right away because I wanted to savor the compliment a little longer. When I finally admitted I'd made it, they didn't believe me until I showed them the olive oil bottle. That's when I realized this cake had the power to make me look like a genius, even on days when I barely scraped by.
Make Ahead Magic
You can bake the cake layers up to two days ahead, wrap them tightly in plastic wrap, and leave them at room temperature. The ganache keeps in the fridge for a week, just bring it back to room temperature and give it a good stir before spreading. Praline can be made three days in advance and stored in an airtight container, though it might lose a bit of crunch in humid weather. Assemble the whole thing the morning of your event and it'll still taste like you just pulled it from the oven.
Flavor Variations
Swap the hazelnuts for toasted almonds or pecans if that's what you have, the praline will still shatter beautifully. You can fold a tablespoon of instant espresso powder into the batter for an even deeper coffee-chocolate punch. If you want to get fancy, brush the cake layers with a little hazelnut liqueur before spreading the ganache. I've also added orange zest to the ganache for a subtle citrus note that makes people tilt their heads and ask what's different.
Serving Suggestions
This cake is rich enough to stand alone, but a dollop of barely sweetened whipped cream cuts through the ganache in the best way. Fresh raspberries or strawberries on the side add a tart contrast that keeps each bite interesting. I like to serve it with strong espresso or a glass of tawny port, something bold enough to match the chocolate.
- Let the cake sit at room temperature for 20 minutes before serving so the ganache softens and the flavors open up.
- Use a hot, dry knife to slice clean pieces, wiping it between cuts so the ganache doesn't smear.
- Leftovers keep covered at room temperature for up to three days, and somehow taste even better the next morning with coffee.
Save to Pinterest This is the cake I make when I want to feel like I've got my life together, even if the kitchen's a disaster and I'm still in my pajamas. It forgives mistakes, impresses everyone, and tastes like you care more than you actually stressed.
Frequently Asked Questions
- → 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. Assemble with ganache and praline on the day of serving for best texture and presentation.
- → Why use olive oil instead of butter?
Olive oil creates an exceptionally moist crumb and keeps the cake tender for days. It also adds a subtle fruity undertone that complements the deep chocolate flavor beautifully.
- → Can I skip the coffee in the batter?
Absolutely. Hot water works as a substitute. The coffee enhances chocolate intensity without imparting coffee taste, but it's entirely optional based on your preference.
- → How do I prevent the praline from becoming sticky?
Store praline in an airtight container at room temperature with a silica gel packet if your climate is humid. Make it as close to serving time as possible for maximum crunch.
- → What chocolate works best for the ganache?
Use bittersweet chocolate with 60-70% cacao content for balanced sweetness and deep flavor. Avoid chocolate chips as they contain stabilizers that prevent smooth melting.
- → Can I use a different nut for the praline?
Yes, almonds, pecans, or walnuts work beautifully. Toast them first to enhance flavor, and adjust chopping based on your preferred praline texture.