Save My kitchen smelled like a bonfire made of butter and dreams the first time I caramelized sugar for praline. I watched it bubble and turn gold, then panicked when it darkened too fast, dumping in the hazelnuts like I was putting out a flame. The shards came out bitter-edged and perfect. That cake, born from near-disaster and a bottle of good olive oil I'd been hoarding, became the one everyone asks me to bring now.
I made this for my sister's birthday once, back when she lived three hours away and I drove through a rainstorm with the cake on the passenger seat. The ganache had set just enough to survive the trip. When I walked in, she said it looked like something from a bakery window, and I didnt tell her Id forgotten to level the layers and just slathered on extra frosting to hide it.
Ingredients
- All-purpose flour: The structure here is gentle, just enough to hold the cake together without making it tough or dry.
- Unsweetened cocoa powder: Use the good Dutch-process kind if you have it, the color will be darker and the flavor less sharp.
- Granulated sugar: Sweetness and moisture in one, plus it helps the crumb stay tender for days after baking.
- Baking powder and baking soda: The tag team that gives you a light rise, even with all that cocoa weighing things down.
- Fine sea salt: Just enough to make the chocolate flavor jump forward instead of sitting flat on your tongue.
- Extra-virgin olive oil: This is the secret to why the cake stays soft, its fruity undertone plays beautifully with chocolate.
- Whole milk: Room temperature matters here, cold milk can seize up the batter and make mixing a wrestle.
- Large eggs: Also room temp, they blend in smoother and help the batter emulsify without curdling.
- Vanilla extract: The background hum that makes everything taste more like itself.
- Hot brewed coffee: It blooms the cocoa and deepens the chocolate without making the cake taste like coffee at all.
- Bittersweet chocolate: Chopped fine so it melts fast and smooth when the hot cream hits it.
- Heavy cream: The fat that turns chocolate into glossy, spreadable ganache.
- Unsalted butter: Adds shine and a little extra richness to the ganache once its melted in.
- Toasted hazelnuts: Rub the skins off after toasting, the bitterness lives in those papery bits.
- Granulated sugar for praline: This will melt into amber glass, then harden into sweet, salty shards.
- Pinch of sea salt: The reason praline tastes expensive instead of just sweet.
Instructions
- Prep the pans:
- Preheat your oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment. This step saves you from cakes that stick and break when you try to turn them out.
- Mix the dry ingredients:
- Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until there are no streaks of cocoa left. Lumps now mean lumps later.
- Combine the wet ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry mixture and stir just until combined, don't overwork it.
- Add the hot coffee:
- Slowly whisk in the hot coffee and watch the batter turn thin and glossy. It will look too loose, but trust it, this is what makes the cake tender.
- Bake the cakes:
- Divide the batter evenly between your pans and bake for 35 to 40 minutes, until a toothpick comes out with just a few moist crumbs. Cool in the pans for 10 minutes, then turn out onto racks.
- Make the ganache:
- Put the chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes, add the butter, then stir until it's smooth and glossy.
- Prepare the praline:
- Line a baking sheet with parchment, then heat sugar in a small saucepan over medium heat, swirling until it melts and turns amber. Stir in the hazelnuts and salt, spread onto the sheet, and let it cool completely before breaking it into shards.
- Assemble the cake:
- Place one cake layer on your serving plate, spread a third of the ganache on top, then add the second layer. Cover the top and sides with the remaining ganache and press praline shards into the frosting while it's still soft.
Save This cake showed up at a dinner party where I knew almost no one, and by the end of the night, three people had asked for the recipe. One guy scraped his plate with his fork and said it tasted like the kind of chocolate cake you dream about but never actually find. I thought about that compliment for weeks.
How to Store and Serve
This cake keeps beautifully at room temperature for up to three days under a cake dome, or you can refrigerate it for up to a week. The olive oil keeps the crumb soft even when chilled, though I like to let it come to room temp before serving so the ganache softens. If you want to make it ahead, bake the layers and freeze them wrapped tightly in plastic for up to a month, then thaw and assemble the day you need it.
Flavor Variations Worth Trying
Swap the hazelnuts for toasted almonds or pecans if that's what you have, the praline will still shatter and shine. You can fold a teaspoon of instant espresso powder into the ganache for a mocha twist, or stir in a tablespoon of liqueur like Frangelico or bourbon. I once added orange zest to the batter and it tasted like those chocolate oranges you get at Christmas, in the best way.
What to Serve Alongside
A dollop of barely sweetened whipped cream cuts through the richness, and fresh raspberries add a tart pop that makes every bite feel balanced. I've served this with vanilla ice cream that melts into the warm ganache, and once with a small glass of tawny port that made the whole thing taste like velvet.
- Whipped cream lightened with a little mascarpone for extra tang.
- Fresh berries, especially raspberries or blackberries, piled on top or scattered around the plate.
- Strong espresso or a dessert wine to sip between bites.
Save Every time I make this cake, I remember that burnt-sugar panic and how it all turned out anyway. It's a good reminder that the best things in the kitchen come from a little chaos and a lot of trust.
Questions & Answers
- → Why use olive oil instead of butter in this cake?
Olive oil creates an exceptionally moist texture and tender crumb that stays fresh longer. It also adds subtle fruity undertones that complement the deep chocolate flavor beautifully.
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. The assembled cake keeps well refrigerated for 3-4 days and actually tastes better the next day as flavors meld.
- → What can I substitute for coffee in the batter?
Hot water works perfectly as a substitute. The coffee enhances chocolate flavor without adding coffee taste, but water will still produce a delicious, moist cake.
- → How do I know when the ganache is ready to spread?
The ganache should be thick enough to hold soft peaks but still spreadable—similar to thick frosting consistency. If it becomes too firm, gently rewarm it over a double boiler.
- → Can I use a different nut for the praline?
Absolutely. Almonds, pecans, or walnuts work wonderfully. Toast them first to enhance their flavor before making the praline.
- → How should I store leftover cake?
Cover the cake loosely and store at room temperature for 1 day, or refrigerate for up to 4 days. Bring to room temperature 30 minutes before serving for best flavor and texture.