# What You'll Need:
→ Cake Components
01 - 1 3/4 cups all-purpose flour (220 g)
02 - 3/4 cup unsweetened cocoa powder (65 g)
03 - 2 cups granulated sugar (400 g)
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 (180 ml)
08 - 1 cup whole milk, room temperature (240 ml)
09 - 3 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup hot brewed coffee (240 ml)
→ Chocolate Ganache
12 - 12 ounces bittersweet chocolate, finely chopped (340 g)
13 - 1 cup heavy cream (240 ml)
14 - 2 tablespoons unsalted butter
→ Hazelnut Praline
15 - 1 cup toasted hazelnuts, skins removed (140 g)
16 - 3/4 cup granulated sugar (150 g)
17 - Pinch of sea salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and sea salt until thoroughly combined.
03 - In a separate bowl, whisk olive oil, milk, eggs, and vanilla extract until smooth and emulsified.
04 - Pour wet ingredients into dry mixture. Stir until just combined, taking care not to overmix.
05 - Slowly add hot coffee while whisking continuously. The batter will appear thin—this consistency is correct.
06 - Divide batter evenly between prepared pans. Bake for 35-40 minutes until a toothpick inserted in the center emerges mostly clean.
07 - Allow cakes to rest in pans for 10 minutes, then invert onto wire racks. Cool entirely before assembling—approximately 1 hour.
08 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just beginning to simmer. Pour cream over chocolate and let stand for 2 minutes. Add butter and stir until completely smooth and glossy. Cool to spreading consistency, stirring occasionally.
09 - Line a baking sheet with parchment. Heat sugar in a small saucepan over medium heat, swirling pan continuously until sugar melts and turns amber. Remove from heat immediately, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely before breaking into shards or chopping coarsely.
10 - Position first cake layer on serving plate. Spread with one-third of ganache. Place second layer atop and cover entire surface—top and sides—with remaining ganache. Generously adorn with hazelnut praline pieces.
