Save The smell of caramelizing sugar hit me before I even saw the amber glow in the pan. I was making praline for the first time, convinced I'd ruin it, but something about the crackle and snap as it cooled felt like unlocking a secret. This cake came together on a rainy Saturday when I wanted something bold, something that didn't apologize for being rich. Olive oil gave it a silky crumb I didn't expect, and the coffee bloomed the cocoa into something almost smoky. It's become my go-to when I want to impress without pretending I'm a pastry chef.
I made this for my sister's birthday last spring, and she swore it was the best cake she'd ever had. She's not one to exaggerate, so I knew I'd stumbled onto something. The ganache was still a little soft when I frosted it, which made the praline shards stick at odd angles, but honestly, it looked even better that way. We ate it on the porch with tiny forks and didn't talk much, just savored. That's when I knew this wasn't just a recipe, it was a moment maker.
Ingredients
- All purpose flour: The backbone of the cake, providing just enough structure without making it heavy or cakey in the wrong way.
- Unsweetened cocoa powder: Use the best you can find, Dutch process works beautifully here for a darker, mellower flavor.
- Granulated sugar: Sweetens and tenderizes, and plays a starring role in the praline where it caramelizes into magic.
- Baking powder and baking soda: The dynamic duo that gives this cake a tender, open crumb and a little lift.
- Fine sea salt: Don't skip it, salt deepens every flavor and keeps the sweetness in check.
- Extra virgin olive oil: This is what makes the texture so lush and keeps the cake moist for days, use a mild, fruity one.
- Whole milk: Room temperature is key so it blends smoothly and doesn't seize up the batter.
- Large eggs: Also at room temp, they emulsify everything into a silky, unified batter.
- Vanilla extract: A warm undertone that rounds out the chocolate without shouting.
- Hot brewed coffee: This is the secret weapon, it amplifies chocolate like nothing else without tasting like coffee.
- Bittersweet chocolate: Chop it fine so it melts evenly into the ganache, aim for 60 to 70 percent cacao.
- Heavy cream: The base of the ganache, heated just until it shimmers at the edges.
- Unsalted butter: Adds gloss and a silky finish to the ganache, stir it in at the end.
- Toasted hazelnuts: Rub the skins off after toasting, the little bit of effort is worth the clean, sweet flavor.
Instructions
- Prep your pans:
- Preheat the oven to 350°F and grease two 9 inch round pans, then line the bottoms with parchment. This little step prevents heartbreak when the cakes stick.
- Mix the dry ingredients:
- Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no streaks remain. It should look like dark, fragrant sand.
- Combine the wet ingredients:
- In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and unified. Pour this into the dry ingredients and fold gently until just combined, don't overmix.
- Add the hot coffee:
- Slowly whisk in the hot coffee, the batter will thin out dramatically and that's exactly what you want. It should pour like silk.
- Bake the cakes:
- 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 racks.
- Make the ganache:
- Place chopped chocolate in a heatproof bowl, heat cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes, add butter, and stir until glossy and smooth.
- Caramelize the praline:
- Heat sugar in a small saucepan over medium heat, swirling gently until it melts into amber liquid. Stir in toasted hazelnuts and a pinch of salt, then spread onto parchment and let it harden completely.
- Assemble the cake:
- Place one cake layer on a plate, spread with a third of the ganache, top with the second layer, then cover the top and sides with the remaining ganache. Break the praline into shards and press them into the top and sides with abandon.
Save This cake has a way of making ordinary Tuesdays feel like celebrations. I've served it to friends who don't even like chocolate, and they always go back for seconds. There's something about the contrast of silky ganache and crunchy praline that just works, it's textural joy in every forkful. It's proof that you don't need a culinary degree to make something that feels fancy and tastes unforgettable.
How to Store and Serve
Keep the assembled cake covered at room temperature for up to two days, or refrigerate it for up to five. If you chill it, let it sit out for 30 minutes before serving so the ganache softens and the flavors wake up. The praline can be made a day ahead and stored in an airtight container, just keep it away from humidity or it'll get sticky. Leftovers, if there are any, are dangerously good straight from the fridge with a cup of strong coffee.
Flavor Variations
Swap hazelnuts for toasted almonds or pecans in the praline for a different crunch. Add a tablespoon of espresso powder to the dry ingredients if you want an even more pronounced coffee note. For a boozy twist, brush the cake layers with a little rum or amaretto before spreading the ganache. I once folded chopped candied orange peel into the ganache and it was like a grown up Jaffa cake, bright and bittersweet in all the right ways.
Final Touches
A dusting of cocoa powder or a few fresh raspberries on top can make this cake even more photogenic. If you're feeling extra, drizzle melted white chocolate over the praline shards before they set for a marbled effect. Serve it with barely sweetened whipped cream or a scoop of vanilla ice cream to balance the richness.
- Use a hot, dry knife to slice clean layers, wipe it between cuts.
- Toast the hazelnuts until fragrant, it makes all the difference in the praline.
- This cake travels well, just add the praline right before serving so it stays crunchy.
Save This cake has never let me down, and I hope it becomes one of those recipes you reach for when you want to make someone feel special. It's rich, it's beautiful, and it tastes like you care.
Questions & Answers
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble with ganache and praline on the day of serving for best texture.
- → Why use olive oil instead of butter?
Olive oil keeps the cake incredibly moist and tender while adding a subtle fruity complexity that complements the chocolate. It also makes the texture lighter than butter-based cakes.
- → Can I skip the coffee?
Absolutely. You can replace the hot coffee with an equal amount of hot water. The coffee enhances the chocolate flavor without making the cake taste like coffee, but it's optional.
- → How do I store leftover cake?
Cover the cake loosely with plastic wrap or store in an airtight container at room temperature for up to 3 days. The ganache and praline will soften slightly over time but remain delicious.
- → What can I substitute for hazelnuts?
You can use toasted almonds, pecans, or walnuts in the praline. Each nut will bring a slightly different flavor profile, but all work beautifully with the chocolate ganache.
- → How do I know when the ganache is ready to spread?
The ganache should be thick enough to hold its shape but still spreadable—similar to the consistency of frosting. If it becomes too firm, gently warm it over a double boiler or microwave in short bursts.