Chocolate Celebration Cake

My cousin brought this cake to a wedding rehearsal dinner once, and I swear the room went quiet when she sliced into it. The ganache pooled slightly at the edges, the praline cracked under the knife, and someone whispered that we should skip the actual wedding cake. I asked for the recipe that night, scribbled on a napkin between toasts. It's been my go-to celebration cake ever since.

I made this for my best friend's birthday last spring, and she cried happy tears before we even lit the candles. She'd been having a rough month, and something about the glossy ganache and the shards of praline sticking up like little golden crowns just felt like the right kind of gesture. We ate it straight from the cake stand with forks, sitting on her kitchen floor. She still texts me photos of that cake.

Ingredients

• All-purpose flour: The structure of the cake, but don't overmix or it'll turn dense and sad.
• Unsweetened cocoa powder: Use Dutch-process if you have it for a darker, richer color and flavor.
• Granulated sugar: Sweetens and helps create that delicate, tender crumb.
• Baking powder and baking soda: The dream team for lift and lightness, don't skip either one.
• Fine sea salt: Balances sweetness and makes the chocolate sing.
• Extra-virgin olive oil: The secret to keeping this cake moist without butter, choose one that's fruity but not too peppery.
• Whole milk: Room temperature is key so it blends smoothly with the oil.
• Large eggs: Also room temp, they emulsify better and give the batter a silky texture.
• Vanilla extract: Pure vanilla adds warmth and rounds out the chocolate.
• Hot brewed coffee: This is magic, it blooms the cocoa and deepens every chocolatey note without being detectable.
• Bittersweet chocolate: For the ganache, chop it fine so it melts evenly and stays glossy.
• Heavy cream: The base of the ganache, heat it gently and don't let it boil.
• Unsalted butter: Adds shine and silkiness to the ganache.
• Toasted hazelnuts: Rub the skins off in a towel after toasting, they taste sweeter that way.
• Sugar for praline: Watch it like a hawk, it goes from amber to burnt in seconds.
• Pinch of sea salt: Sprinkled into the praline, it makes the sweetness pop.

Instructions

Prep your pans:

Preheat oven to 350°F (175°C). Grease two 9-inch round pans generously and line the bottoms with parchment, this cake is too precious to stick.

Mix the dry ingredients:

Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a big bowl until no streaks remain. This ensures even flavor in every bite.

Combine the wet ingredients:

In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth and glossy. Pour this into the dry mixture and stir gently until just combined, a few lumps are fine.

Add the coffee:

Slowly whisk in the hot coffee and watch the batter turn silky and thin. Don't panic, this is exactly what you want.

Bake the cakes:

Divide batter evenly between pans and bake 35 to 40 minutes, until a toothpick comes out with just a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.

Make the ganache:

Place chopped chocolate in a heatproof bowl. Heat cream until it just starts to simmer, pour over chocolate, and let it sit 2 minutes before stirring in the butter until smooth and glossy.

Prepare the praline:

Line a baking sheet with parchment. Melt sugar in a saucepan over medium heat, swirling gently until it turns deep amber, then stir in hazelnuts and salt and spread quickly onto the sheet to cool.

Assemble the cake:

Place one cake layer on a serving plate, spread a third of the ganache on top, add the second layer, then cover the top and sides with remaining ganache. Press praline shards into the top and sides while the ganache is still tacky.

Pin it

The first time I served this at a dinner party, a friend who claimed she didn't like chocolate cake asked for the recipe before dessert plates were cleared. She said it tasted like the idea of chocolate, not just chocolate itself. I think about that compliment every time I make it now, and it still makes me smile.

Storing and Serving

This cake keeps beautifully at room temperature for up to three days under a cake dome, the olive oil works like a charm to keep it moist. If you need 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 of. The ganache can be made a day in advance and gently rewarmed, and the praline stores in an airtight container for a week. I like to serve it with barely sweetened whipped cream or a handful of fresh raspberries to cut the richness.

Flavor Variations

If you want to play around, try adding a teaspoon of espresso powder to the batter for an even deeper chocolate kick, or fold in a handful of chopped dark chocolate chunks before baking. You can swap the hazelnuts in the praline for almonds or pecans, or even add a tiny pinch of cayenne to the ganache for a subtle warmth. Once, I folded in some orange zest and it tasted like a fancy European patisserie, the kind you'd find down a cobblestone alley.

Troubleshooting and Tips

If your cake sinks in the middle, your oven might be running too hot or you opened the door too early, let it bake undisturbed for at least 30 minutes. If the ganache looks grainy, it got too hot, try blending it with an immersion blender to bring it back. When making praline, work fast once the sugar is amber because it hardens in seconds, and if it seizes, don't try to save it, just start over.

• Use room temperature ingredients for the smoothest batter.
• Don't skip the parchment paper, it's your insurance policy.
• Taste your olive oil first, if it's too peppery it can overpower the chocolate.

Pin it

This cake has become my love language, the thing I bake when words feel too small. I hope it becomes that for you too.

Recipe 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 and presentation.

→ Why use olive oil instead of butter in a chocolate cake?

Olive oil creates an exceptionally moist, tender crumb that stays fresh longer than butter-based cakes. It also allows the deep chocolate flavor to shine through without competing richness, while adding a subtle complexity to the overall taste.

→ Can I substitute the hazelnuts in the praline?

Absolutely. Almonds, pecans, or walnuts work beautifully in the praline. Toast them lightly before adding to the caramelized sugar for the best flavor and crunch.

→ How do I know when the ganache is ready to spread?

The ganache should be thick enough to hold its shape but still spreadable—like soft butter. If it becomes too firm, gently rewarm it over a double boiler or microwave in short bursts, stirring between each interval.

→ What's the best way to store leftovers?

Cover the cake loosely with plastic wrap or place in an airtight container and refrigerate for up to 4 days. Bring to room temperature 30 minutes before serving for optimal flavor and texture.

→ Can I skip the coffee in the batter?

Yes, replace the coffee with an equal amount of hot water. The coffee doesn't make the cake taste like coffee—it simply deepens and enhances the chocolate flavor, but the cake will still be delicious without it.