Save My sister announced her promotion on a rainy Thursday, and I knew immediately what I was making for the weekend gathering. This chocolate celebration cake had been on my list for months, tucked in a notebook after a bakery visit left me daydreaming about olive oil's silky magic in chocolate cake. The house smelled like a European cafe for hours. Everyone went silent after the first bite, then asked for seconds before finishing their firsts.
I made this for my neighbors after their kitchen renovation finally finished, and they admitted they ate half of it standing at the counter that same night. The praline shards disappeared first, plucked off by eager fingers. One friend called it dangerously good, which I took as the highest compliment. It became the cake I bake when words feel insufficient and only chocolate will do.
Ingredients
- All-purpose flour: The backbone of structure here, sifted with the cocoa to avoid lumps that never quite dissolve.
- Unsweetened cocoa powder: Use Dutch-process if you want deeper color and mellower flavor, natural cocoa for brighter chocolate notes.
- Granulated sugar: Sweetens and tenderizes, and helps create that delicate, springy crumb.
- Baking powder and baking soda: The dream team for lift, with baking soda also helping deepen the chocolate hue.
- Fine sea salt: Sharpens every other flavor and keeps the sweetness from feeling flat.
- Extra-virgin olive oil: Choose something fruity but not aggressively peppery, it adds moisture that lasts for days.
- Whole milk: Room temperature blends more smoothly and prevents the batter from seizing up.
- Large eggs: Also room temperature, they emulsify the oil and milk into a luxurious, unified batter.
- Vanilla extract: Pure extract makes a difference you can taste, even buried in all that chocolate.
- Hot brewed coffee: Blooms the cocoa powder and amplifies chocolate flavor without making the cake taste like coffee.
- Bittersweet chocolate: Aim for 60 to 70 percent cacao, finely chopped so it melts evenly in the hot cream.
- Heavy cream: The richer the cream, the silkier and more stable your ganache will be.
- Unsalted butter: Adds gloss and a touch of richness that makes the ganache nearly irresistible.
- Toasted hazelnuts: Rubbing off the skins in a kitchen towel after toasting keeps the praline from tasting bitter.
- Granulated sugar for praline: Melts into amber magic, just watch it closely so it does not burn.
- Pinch of sea salt for praline: Balances the sweetness and makes the hazelnut flavor pop against the chocolate.
Instructions
- Prep your pans:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, then line the bottoms with parchment paper. This double insurance means your cakes will release cleanly every time.
- Mix the dry ingredients:
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. Breaking up any cocoa clumps now saves you from streaky batter later.
- Combine the wet ingredients:
- In another bowl, whisk olive oil, milk, eggs, and vanilla until the mixture looks smooth and unified. Pour this into the dry ingredients and mix gently until just combined, do not overmix or the cake will turn tough.
- Add the hot coffee:
- Slowly whisk in the hot brewed coffee until the batter is smooth and quite thin, almost pourable like heavy cream. The thinness is normal and exactly what creates that tender crumb.
- Bake the cakes:
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make the ganache:
- Place the finely chopped chocolate in a heatproof bowl, then heat the cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate, let it sit undisturbed for 2 minutes, then add the butter and stir until the ganache is smooth and glossy.
- Thicken the ganache:
- Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency. If it gets too firm, warm it gently over a double boiler.
- Prepare the praline:
- Line a baking sheet with parchment paper, then heat the sugar in a small saucepan over medium heat, swirling the pan gently until the sugar melts and turns a rich amber color. Remove from heat, quickly stir in the toasted hazelnuts and a pinch of salt, then spread the mixture onto the prepared sheet and let it cool completely before breaking into shards.
- Assemble the cake:
- Place one cake layer on a serving plate and spread about a third of the ganache over the top. Add the second cake layer, then cover the top and sides with the remaining ganache, using an offset spatula for smooth, swooping strokes.
- Decorate and serve:
- Press hazelnut praline shards generously into the top and sides of the cake, letting some jut out at angles for drama. Slice with a sharp knife wiped clean between cuts.
Save The first time I brought this cake to a potluck, someone asked if I had gone to pastry school. I laughed and said no, just a lot of late nights and a love for chocolate that borders on obsessive. It is the kind of cake that makes people linger at the table, scraping their forks across the plate for every last crumb. Somehow it turns any gathering into a celebration.
Making It Your Own
I have swapped the hazelnuts for toasted almonds when that is what I had on hand, and the praline was just as addictive. A friend of mine adds a tablespoon of espresso powder to the batter for an even bolder coffee note. You could also fold in a handful of chopped dark chocolate into the batter for pockets of molten richness. If you are feeling fancy, a thin layer of raspberry jam between the cake layers cuts through the chocolate with a bright, fruity tang.
Storing and Serving
This cake keeps beautifully at room temperature under a cake dome for up to three days, the olive oil ensures it stays moist. If your kitchen is warm, store it in the fridge, but let it come to room temperature for 30 minutes before serving so the ganache softens. Leftover slices also freeze well wrapped tightly in plastic wrap, then foil, for up to a month. I have been known to sneak a frozen slice straight from the freezer, it is like a fudgy, decadent ice cream cake.
Final Touches
The beauty of this cake is in the contrast, soft and tender inside, glossy and rich on the outside, crunchy and caramelized on top. A dollop of barely sweetened whipped cream on the side balances the intensity. Fresh raspberries or blackberries add color and a tart counterpoint. Serve it with tiny forks and watch people slow down, savor, and ask for the recipe.
- Use a hot, dry knife to slice the cake cleanly through the ganache and praline.
- If the ganache feels too soft to spread, pop it in the fridge for 10 minutes and stir before using.
- Any leftover praline can be chopped and sprinkled over ice cream or yogurt for an instant upgrade.
Save This cake has become my go-to for birthdays, promotions, and those moments when life feels worth celebrating with something truly indulgent. It never fails to impress, and somehow it tastes even better the next day.
Recipe FAQ
- → 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 and presentation.
- → Why use olive oil instead of butter?
Olive oil creates an incredibly moist, tender crumb that stays soft for days. It also adds a subtle fruity depth that complements the chocolate beautifully without overpowering it.
- → Can I skip the coffee?
Absolutely. The coffee enhances the chocolate flavor without making it taste like coffee. However, you can substitute hot water if preferred, though the chocolate intensity will be slightly less pronounced.
- → 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 but the cake remains delicious.
- → Can I use a different nut for the praline?
Yes, almonds, pecans, or walnuts work beautifully in place of hazelnuts. Toast them first to bring out their flavor, then proceed with the caramelized sugar as directed.
- → What if my ganache is too thin?
Let it cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency. If you're in a hurry, refrigerate for 10–15 minutes, stirring every few minutes to prevent it from becoming too firm.