Chocolate Celebration Cake

The smell of melting sugar and hazelnuts still takes me back to my tiny apartment kitchen where I first attempted this cake for my sister's birthday. I was terrified of making praline, having burned countless batches of caramel before, but something about using olive oil in a chocolate cake felt like a secret worth discovering.

My sister took one bite and immediately asked for the recipe, which is how I know this one's a keeper. The combination of deep chocolate, the subtle fruitiness of good olive oil, and that salty sweet crunch on top hits every possible pleasure point at once.

Ingredients

• All-purpose flour: Creates the structure that holds all that chocolate goodness together
• Unsweetened cocoa powder: Use a high quality Dutch processed cocoa for the deepest chocolate flavor
• Granulated sugar: Sweetens and helps create that tender crumb we all love
• Baking powder and baking soda: The dynamic duo that gives this cake its lift
• Fine sea salt: Essential for balancing all that sugar and making chocolate sing
• Extra virgin olive oil: The secret ingredient keeping everything moist and adding subtle complexity
• Whole milk: Room temperature helps it incorporate perfectly into the batter
• Large eggs: Also at room temperature for the best emulsification
• Vanilla extract: Pure vanilla extract enhances all the other flavors
• Hot brewed coffee: Intensifies the chocolate without making the cake taste like coffee
• Bittersweet chocolate: Finely chopped helps it melt evenly into silky ganache
• Heavy cream: Creates that luxuriously spreadable frosting consistency
• Unsalted butter: Adds richness and helps the ganache set beautifully
• Toasted hazelnuts: Rub off those skins for the prettiest praline
• More sugar for praline: Transforms into amber glass coating those nuts

Instructions

Get everything ready:

Preheat your oven to 350°F (175°C) and grease two 9 inch round cake pans lining them with parchment paper for easy release later.

Whisk the dry ingredients:

In a large bowl combine flour cocoa powder sugar baking powder baking soda and salt until everything is evenly distributed.

Mix the wet ingredients:

In another bowl whisk together olive oil milk eggs and vanilla until completely smooth.

Combine everything:

Pour your wet mixture into the dry ingredients mixing until just combined then slowly add that hot coffee while whisking until your batter is silky smooth.

Bake the layers:

Divide batter evenly between your prepared pans and bake for 35 to 40 minutes until a toothpick inserted in the center comes out mostly clean.

Cool completely:

Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks to cool completely.

Make the ganache:

Place your chopped chocolate in a heatproof bowl heat the cream until just simmering then pour it over the chocolate letting it sit for 2 minutes before adding butter and stirring until glossy and smooth.

Prepare the praline:

Line a baking sheet with parchment then heat sugar over medium heat swirling constantly until melted and amber before stirring in hazelnuts and salt and quickly spreading onto your prepared sheet.

Assemble your masterpiece:

Place one cooled cake layer on your serving plate spread with a third of the ganache top with the second layer then cover the top and sides with remaining ganache and decorate generously with those praline shards.

Pin it

Years later this cake has become my go to for celebrations because it looks impressive but actually comes together relatively easily. The olive oil means I never have to remember to soften butter and the praline adds that professional touch that makes people think you spent hours.

Making The Praline Without Tears

I learned the hard way that sugar goes from perfectly amber to burned in seconds so have your hazelnuts measured and ready before you start. Stand right there and swirl that pan instead of walking away to check your phone.

Getting The Ganache Just Right

The trick to perfectly spreadable ganache is letting it cool to room temperature while stirring occasionally. If it is too soft it will slide off your cake and too thick it will tear the crumb.

Serving And Storage

This cake actually tastes better on day two when all those flavors have had time to mingle and settle. Store it covered at room temperature for up to three days though in my house it never lasts that long.

• Let the cake come to room temperature before serving for the best texture
• A glass of tawny port or strong espresso alongside is absolute perfection
• The praline softens over time so add it right before serving if you want maximum crunch

Pin it

Every time I make this cake I'm reminded that the best recipes are the ones shared with people you love preferably while celebrating something worth remembering.

Recipe FAQs

→ Can I make this chocolate cake gluten-free?

Yes, you can easily adapt this chocolate creation to be gluten-free. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your blend contains xanthan gum for best results in texture.

→ Why is coffee used in the cake batter?

Hot brewed coffee significantly enhances the chocolate flavor in the cake, making it deeper and more complex without imparting a coffee taste. If you prefer, hot water can be used as a substitute, but the chocolate intensity may be slightly less pronounced.

→ How do I ensure my ganache thickens properly?

For a perfect spreading consistency, ensure your heavy cream is hot enough to melt the chocolate completely. After stirring in the butter, let the ganache cool at room temperature, stirring occasionally. It will gradually thicken. If it's too thick, gently warm it; if too thin, chill briefly while stirring.

→ Can I prepare the hazelnut praline ahead of time?

Absolutely! The hazelnut praline can be made several days in advance. Once completely cooled, break it into shards and store it in an airtight container at room temperature. This allows for easier assembly on the day of serving.

→ What are the best serving suggestions for this dessert?

This chocolate masterpiece is delicious on its own. For an extra touch, consider serving it with a dollop of freshly whipped cream, a handful of fresh berries, or even a scoop of vanilla bean ice cream. A glass of tawny port or strong espresso also pairs beautifully.

→ Are there any substitutions for olive oil?

While olive oil lends a unique moistness and subtle fruity note, you could substitute it with another neutral-flavored oil like canola, vegetable, or sunflower oil. The flavor profile might change slightly, but the texture will remain excellent.