Chocolate Celebration Cake (Printable version)

Deeply chocolatey olive oil cake with rich ganache and crunchy hazelnut praline—a true showstopper.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In another bowl, whisk olive oil, milk, eggs, and vanilla extract until smooth and combined.
04 - Pour wet ingredients into dry mixture and stir until just combined, being careful not to overmix.
05 - Slowly add hot coffee while whisking continuously until batter is smooth and thin.
06 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes. Add butter and stir until smooth and glossy. Allow to cool, stirring occasionally, until it reaches spreading consistency.
09 - Line a baking sheet with parchment paper. In a small saucepan, heat sugar over medium heat, swirling until melted and amber in color. Remove from heat, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely, then break into shards or chop coarsely.
10 - Place one cake layer on a serving plate. Spread with one-third of the ganache. Top with the second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.

# Expert Advice:

01 -
  • The olive oil creates a tender crumb that stays soft for days, unlike butter cakes that dry out overnight.
  • Hot coffee deepens the chocolate flavor without making it taste like coffee at all.
  • The hazelnut praline adds a gorgeous crunch that makes every slice feel like it came from a fancy bakery.
  • It looks stunning but comes together with simple pantry staples and no special equipment.
02 -
  • The batter will be very thin, almost like chocolate milk, and that's exactly what you want for a moist cake.
  • Don't try to spread the ganache while it's still warm or it'll slide right off; wait until it's thick enough to hold its shape.
  • If your praline seizes or crystallizes, don't stir it, just let it melt completely and swirl the pan gently.
  • Room temperature eggs and milk are non-negotiable; cold ingredients can cause the batter to curdle or bake unevenly.
03 -
  • Weigh your cocoa powder if you can; it's easy to pack too much into a measuring cup and end up with a dry cake.
  • Let the ganache sit at room temperature for 10 minutes before frosting if it's too stiff; a quick stir will loosen it right up.
  • Run your offset spatula under hot water and dry it before smoothing the ganache for a bakery-perfect finish.
  • If you're nervous about the praline, practice once with half the sugar and hazelnuts; it's more forgiving than you think once you get the feel for it.
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