Save There's something about the smell of chocolate and olive oil hitting your kitchen at the same moment that makes you want to call everyone you know and invite them over. My neighbor knocked on my door mid-bake, drawn by the aroma, and by the time the layers came out of the oven, she'd already cleared her evening. That's when I knew this cake wasn't just dessert—it was an excuse to gather people around something spectacular.
I made this for my partner's birthday during a snowstorm, and watching them taste the first bite while snow fell outside felt like the kind of moment you remember—not because it was dramatic, but because everything aligned. The ganache was still warm, the praline shattered under their fork, and the kitchen was filled with the kind of quiet joy that only happens when you know you've nailed something.
Ingredients
- All-purpose flour: Use a quality brand and spoon-and-level to measure—scooping straight from the bag compacts it and can throw off your ratio.
- Unsweetened cocoa powder: This is non-negotiable for depth; the natural acidity cuts through the richness perfectly.
- Granulated sugar: Don't substitute with brown sugar here; you want that clean sweetness to let the chocolate shine.
- Baking powder and baking soda: Together they create lift and a tender crumb—use fresh ones, as they lose potency over time.
- Fine sea salt: A small amount amplifies chocolate flavor, so don't skip it or reduce it.
- Extra-virgin olive oil: The fruity notes matter here; pick one you'd actually taste on bread, not a generic bottle.
- Whole milk: Bring it to room temperature so it doesn't shock the batter when added.
- Large eggs: Room temperature eggs incorporate more smoothly and create better texture than cold ones.
- Vanilla extract: Real vanilla, not imitation, makes a noticeable difference in the final flavor.
- Hot brewed coffee: The heat helps incorporate it seamlessly and intensifies the chocolate without making the cake taste like coffee.
- Bittersweet chocolate: Chop it finely so it melts evenly into the ganache without any grainy bits.
- Heavy cream: The higher fat content ensures a glossy, pourable ganache that sets properly.
- Unsalted butter: Adds richness to the ganache and lets you control the salt level.
- Toasted hazelnuts: Toast them yourself if possible and rub off the skins while warm—store-bought roasted hazelnuts sometimes taste stale.
Instructions
- Set your stage:
- Preheat the oven to 350°F and prepare two 9-inch pans with parchment—the grease helps the paper stay put, and the paper ensures you can slip the cakes out cleanly. Having everything ready before you mix means you're not rushing the batter into hot pans.
- Whisk the dry teammates together:
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them for a good minute—this aerates the flour slightly and distributes the leavening agents evenly so you don't end up with dense pockets.
- Build your wet mixture:
- In another bowl, whisk olive oil, milk, eggs, and vanilla until it looks completely smooth and emulsified. The whisking action helps the oil and milk come together rather than separate, which keeps the batter uniform.
- Join the two together gently:
- Pour the wet mixture into the dry and stir just until you don't see any white flour streaks—overmixing activates gluten, which toughens the cake. This is the moment you trust your instinct over perfection.
- Slowly introduce the coffee:
- Add the hot coffee a little at a time while whisking, and watch the batter transform into something almost soup-like. This thinner batter is exactly what you want; it bakes into tender layers rather than dense ones.
- Bake with patience:
- Divide the batter between pans and slide them into the oven. At 35 minutes, insert a toothpick in the center—it should come out with a few moist crumbs, not completely clean. The carry-over heat will continue cooking as they cool.
- Give them time to rest:
- Cool the cakes in their pans for 10 minutes; this allows the crumb to set slightly so they don't collapse when turned out. Then invert onto wire racks and let them cool completely—rushing this step leads to warped layers.
- Create the silky ganache:
- Place chopped chocolate in a bowl and heat heavy cream until small bubbles appear around the edges. Pour it over the chocolate, wait 2 minutes for the heat to do its work, then stir in butter and whisk until glossy and smooth. This method prevents the chocolate from seizing and ensures a velvety texture.
- Make the praline magic:
- Heat sugar in a saucepan over medium heat, swirling the pan occasionally until it melts into an amber color—don't stir it, as this can cause crystallization. The moment it reaches deep amber, add hazelnuts and salt, then immediately spread it on parchment to cool and harden, which takes about 15 minutes.
- Assemble your showstopper:
- Place one cake layer on your serving plate, spread a third of the ganache on top, add the second layer, then coat the top and sides with the remaining ganache. Generously scatter broken praline shards across the top and sides so every slice gets that crackle and crunch.
Save Months later, someone asked for the recipe, and as I wrote it down, I realized it wasn't just about following steps—it was about the conversation and laughter that happened while we ate it. That's what this cake does; it gives you an edible reason to slow down.
Why Olive Oil Changes Everything
The first time I made a chocolate cake with butter, it was fine—reliable and rich. But olive oil keeps the texture tender and moist in a way that butter can't match, and it adds a subtle fruity note that plays beautifully with the chocolate. The oil also doesn't solidify as it cools, so the cake stays soft to the bite even after sitting out.
The Coffee Secret
Adding hot coffee might seem like it's making a mocha cake, but it actually does the opposite—it deepens the chocolate flavor without adding any coffee taste. The heat helps the batter come together smoothly, and the liquid ensures the layers bake up tender rather than cakey. If you're not a coffee person, hot water works too, but the chocolate flavor won't be quite as complex.
Ganache, Praline, and The Perfect Finish
The ganache is what takes this cake from homemade to showstopping—it's smooth, glossy, and doesn't require any special piping skills. The praline on top is the final touch that makes people pause before they cut into a slice, because the contrast of crunch against tender cake is almost theatrical. When you're decorating, don't aim for neat; aim for generous and a little bit wild, because that's what catches the eye.
- If ganache seems too thick before you spread it, warm it gently over a bowl of hot water and stir until it reaches the right consistency.
- Make the praline on a dry day if you can; humidity makes it stick and won't shatter as cleanly.
- Assemble the cake no more than a few hours before serving so the layers stay distinct and don't compress under the weight of the ganache.
Save This cake exists for the moments when ordinary dessert isn't enough, when you want something that tastes like care and effort but doesn't require you to spend the entire day in the kitchen. Make it, share it, and watch what happens.
Common Questions
- → Can I make this cake ahead of time?
Yes, bake the cake layers up to 2 days ahead, wrap tightly, and refrigerate. The ganache can also be made in advance and gently rewarmed to spreading consistency before assembling.
- → Why use olive oil instead of butter?
Olive oil creates an exceptionally moist, tender crumb and keeps the cake fresh longer. It also adds subtle fruity notes that complement the deep chocolate flavor beautifully.
- → Can I substitute the hazelnuts in the praline?
Absolutely. Try almonds, pecans, or walnuts for different flavor profiles. Toast them first for maximum flavor and crunch in your praline.
- → What if my ganache is too thick or too thin?
If too thick, gently warm it over a double boiler. If too thin, refrigerate and stir occasionally until it reaches spreadable consistency, usually 20-30 minutes.
- → How should I store leftover cake?
Cover and refrigerate for up to 4 days. Bring to room temperature 30 minutes before serving for the best texture and flavor. The ganache will firm up when cold.
- → Can I use instant coffee instead of brewed?
Yes, dissolve 2 tablespoons instant coffee or espresso powder in 1 cup hot water. The coffee deepens the chocolate flavor without adding noticeable coffee taste.