Chocolate Celebration Cake (Printable)

Deeply chocolatey olive oil cake with rich ganache and crunchy hazelnut praline for memorable celebrations.

# 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, room temperature
09 - 3 large eggs, 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, skins rubbed off
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt

# How To Make It:

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.
03 - In a separate bowl, whisk together olive oil, milk, eggs, and vanilla extract until smooth and well combined.
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.
06 - Divide batter evenly between the two prepared pans. Bake for 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 finely chopped bittersweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes without stirring. Add butter and stir until smooth and glossy. Allow to cool, stirring occasionally, until thickened to spreading consistency.
09 - Line a baking sheet with parchment paper. In a small saucepan, heat sugar over medium heat, swirling the pan until sugar is melted and amber in color. Remove from heat, stir in toasted hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely, then break into shards or chop coarsely.
10 - Place one cooled cake layer on a serving plate. Spread with one-third of the ganache. Top with the second cake layer and cover the top and sides with remaining ganache. Decorate generously with hazelnut praline shards.

# Expert Advice:

01 -
  • The olive oil keeps the crumb unbelievably moist for days, so you can bake ahead without worry.
  • Hot coffee deepens the chocolate flavor in a way that feels almost magic, with no coffee taste left behind.
  • The hazelnut praline adds a grown up crunch that makes every bite feel like a celebration.
  • It looks impressive but the steps are straightforward, perfect for when you want to show off without the stress.
02 -
  • Do not skip the parchment paper in the pans, even if you greased them well, because this cake is tender and can stick stubbornly.
  • The batter will look alarmingly thin after you add the coffee, but that is what makes the cake so moist, so do not try to thicken it.
  • Let the ganache cool to spreading consistency before you frost, or it will slide right off the cake and pool on your plate.
  • Make the praline ahead if you are nervous about timing, it keeps in an airtight container for up to a week.
03 -
  • Use a kitchen scale to measure your flour and cocoa powder for the most consistent results, especially if you are baking at altitude.
  • Do not open the oven door during the first 30 minutes of baking, or the cakes might sink in the center.
  • If your ganache looks grainy or separated, add a tablespoon of warm cream and whisk vigorously until it comes back together.
  • For clean slices, dip your knife in hot water and wipe it dry between each cut.
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