Save My kitchen smelled like a European bakery the afternoon I pulled this cake from the oven, dark and glossy, still crackling at the edges. I had been nervous about using olive oil in a chocolate cake, convinced it would taste too savory, but the moment I tasted the batter I knew I had been wrong. The oil made everything softer, richer, almost velvety. When I finally sliced into the finished cake days later at my sister's birthday dinner, the room went quiet, and I realized I had accidentally made something people would ask for again and again.
I made this cake for the first time on a rainy Sunday, hoping to surprise my parents during one of their weekend visits. My dad, who rarely comments on desserts, asked if he could take a slice home. My mom stood at the counter with her fork, breaking off just one more bite, then another, until half the praline had disappeared from the top. That night I realized this wasn't just a cake, it was the kind of recipe that made people linger at the table, unwilling to let the moment end.
Ingredients
- All purpose flour: The structure of the cake, measured carefully and whisked well to avoid any lumps that might interrupt the tender crumb.
- Unsweetened cocoa powder: Use a good quality Dutch process cocoa if you can, it makes the color deeper and the flavor less sharp.
- Granulated sugar: Sweetens and tenderizes, and also helps the cake stay moist for days after baking.
- Baking powder and baking soda: The leavening dream team, giving the cake a gentle rise without making it fluffy or cakey.
- Fine sea salt: Just enough to sharpen the chocolate and balance all that sweetness.
- Extra virgin olive oil: The secret ingredient that keeps this cake soft and rich, with a faint fruity note that plays beautifully with chocolate.
- Whole milk: Brings moisture and a subtle creaminess, make sure it is at room temperature so it blends smoothly.
- Large eggs: Also at room temperature, they emulsify the batter and give the cake structure without drying it out.
- Vanilla extract: A warm backdrop that makes the chocolate taste more like itself.
- Hot brewed coffee: This is the trick, it amplifies the cocoa without adding any coffee flavor, just pure chocolate intensity.
- Bittersweet chocolate: Chopped finely so it melts evenly into the ganache, smooth and glossy.
- Heavy cream: The base of the ganache, heated until it just barely simmers to coax the chocolate into melting.
- Unsalted butter: Adds a silky finish to the ganache and makes it easier to spread.
- Toasted hazelnuts: Rubbed free of their papery skins, they turn sweet and nutty when coated in caramel.
- Granulated sugar for praline: Melted into amber caramel, it hardens into crunchy, golden shards that crack beautifully under a fork.
Instructions
- Prep your pans:
- Preheat your oven to 350°F and grease two 9 inch round pans generously, then line the bottoms with parchment paper. This step saves you from heartbreak when the cakes refuse to come out cleanly.
- Mix the dry ingredients:
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed. I like to use a fork to break up any cocoa clumps.
- Combine the wet ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry mixture and stir gently until just combined, the batter will look thick and a little rough.
- Add the hot coffee:
- Slowly whisk in the hot coffee and watch the batter transform into something thin and pourable, almost like hot chocolate. Do not panic, this is exactly what you want.
- Bake the cakes:
- Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
- Cool completely:
- Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks. Patience here is everything, trying to frost a warm cake will only end in tears and sliding ganache.
- Make the ganache:
- Place your finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer, then pour it over the chocolate and let it sit undisturbed for 2 minutes. Add the butter and stir slowly until the ganache is smooth, glossy, and completely melted.
- Thicken the ganache:
- Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency. If you are impatient like me, you can pop it in the fridge for a few minutes, but stir it often so it does not seize.
- Prepare the praline:
- Line a baking sheet with parchment paper. Heat the sugar in a small saucepan over medium heat, swirling the pan gently until the sugar melts and turns a deep amber color. Stir in the toasted hazelnuts and a pinch of salt, then quickly spread the mixture onto the prepared sheet before it hardens.
- Break the praline:
- Once the praline has cooled completely and hardened, break it into shards or chop it coarsely depending on how you want it to look. I like a mix of big dramatic pieces and small crunchy bits.
- Assemble the cake:
- Place one cake layer on your serving plate and spread about a third of the ganache over the top. Set the second layer on top and use the remaining ganache to cover the top and sides, smoothing it with an offset spatula. Press the praline shards into the ganache while it is still soft, letting them tumble across the top like edible jewels.
Save The best part of this cake is not just how it tastes, but the way it makes people slow down. I have served it at birthdays, dinner parties, and quiet weeknight desserts, and every time someone takes a bite, they pause, close their eyes for a second, and smile. It is the kind of cake that turns an ordinary evening into something worth remembering, the kind you will be asked to make again and again until it becomes your signature.
This cake actually improves after a day or two, as the olive oil keeps the crumb soft and the flavors deepen. You can bake the cake layers up to two days ahead, wrap them tightly in plastic wrap, and store them at room temperature. The ganache can be made a day in advance and gently rewarmed in the microwave or over a double boiler until it is spreadable again. Once assembled, the cake will keep at room temperature for up to three days under a cake dome, or in the fridge for up to five days if your kitchen is warm. Just bring it back to room temperature before serving so the ganache softens and the flavors wake up.
If hazelnuts are not your favorite, swap them for toasted almonds, pistachios, or even pecans in the praline. You can also fold a handful of chopped praline directly into the ganache between the layers for extra crunch in every bite. For a more dramatic finish, drizzle the top with melted white chocolate or dust it lightly with edible gold powder. I once added a pinch of cinnamon to the batter and it gave the whole cake a warm, spiced undertone that people could not quite place but loved anyway.
This cake is rich and decadent, so a little goes a long way. I like to serve it with a dollop of barely sweetened whipped cream or a handful of fresh raspberries to cut through the chocolate. A glass of tawny port or a strong espresso makes it feel like the end of a meal at a European bistro. If you are serving it for a celebration, slice it at the table so everyone can watch the praline shatter and the ganache glisten under the light.
- Serve slightly chilled in summer, or at room temperature in cooler months for the best texture.
- Pair with vanilla ice cream if you want to make it even more indulgent.
- Garnish with a few whole toasted hazelnuts and a dusting of cocoa powder for a elegant finish.
Save This is the cake I make when I want to show someone they matter, when a simple dessert would not be enough. It is rich, beautiful, and worth every minute you spend on it.
Recipe FAQs
- → Can I make this cake ahead of time?
Yes, bake the cake layers up to 2 days in advance, wrap tightly, and refrigerate. The ganache can also be made ahead and gently rewarmed to spreading consistency before assembling.
- → Why use olive oil instead of butter?
Olive oil creates an exceptionally moist crumb and adds a subtle fruity note that complements dark chocolate beautifully. It also keeps the cake tender for several days.
- → Can I substitute the hazelnuts?
Absolutely. Toasted almonds, pecans, or walnuts work wonderfully in the praline. Just ensure they're completely cooled and skins removed if applicable.
- → What if my ganache is too thick or too thin?
If too thick, gently rewarm over a double boiler or microwave in short bursts. If too thin, refrigerate and stir every 10 minutes until it reaches spreadable consistency.
- → How should I store leftovers?
Cover and refrigerate for up to 4 days. Bring to room temperature 30 minutes before serving for the best texture and flavor. The praline may soften slightly but remains delicious.
- → Can I skip the coffee?
Yes, substitute with an equal amount of hot water. The coffee enhances chocolate depth without adding noticeable coffee flavor, but the cake will still be delicious without it.