Pin it A luscious, deeply chocolatey olive oil cake layered with rich chocolate ganache and crowned with crunchy hazelnut praline—a true showstopper for any celebration. This dessert combines sophisticated flavors with a moist, tender crumb for a memorable experience.
Pin it Whether you are hosting a birthday or a festive dinner, this cake provides a modern European touch to your table. The preparation is straightforward, yet the result is professional and elegant.
Ingredients
- Cake: 1 3/4 cups (220 g) all-purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 3/4 cup (180 ml) extra-virgin olive oil, 1 cup (240 ml) whole milk (room temperature), 3 large eggs (room temperature), 2 tsp vanilla extract, 1 cup (240 ml) hot brewed coffee.
- Ganache: 12 oz (340 g) bittersweet chocolate (finely chopped), 1 cup (240 ml) heavy cream, 2 tbsp unsalted butter.
- Hazelnut Praline: 1 cup (140 g) toasted hazelnuts (skins rubbed off), 3/4 cup (150 g) granulated sugar, pinch of sea salt.
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
- Step 2
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Step 3
- In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth. Pour wet ingredients into dry and mix until just combined.
- Step 4
- Slowly add hot coffee, whisking until batter is smooth (batter will be thin).
- Step 5
- Divide batter evenly between prepared pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Step 6
- Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
- Step 7
- For the ganache: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes. Add butter and stir until smooth and glossy. Let cool, stirring occasionally, until thickened to spreading consistency.
- Step 8
- For the praline: Line a baking sheet with parchment. In a small saucepan, heat sugar over medium heat, swirling until melted and amber in color. Remove from heat, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely, then break into shards or chop coarsely.
- Step 9
- Assemble: Place one cake layer on a serving plate. Spread with a third of the ganache. Top with the second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.
Zusatztipps für die Zubereitung
Always use room temperature eggs and milk to ensure the batter emulsifies properly. When making the praline, be careful not to burn the sugar; remove it from the heat as soon as it reaches a golden amber color.
Varianten und Anpassungen
For a gluten-free version, substitute a 1:1 gluten-free flour blend. If you prefer to avoid caffeine, the hot brewed coffee can be replaced with hot water without affecting the texture.
Serviervorschläge
Enhance the presentation by serving with whipped cream or fresh berries. This cake pairs excellently with a glass of tawny port or a strong espresso to complement the bittersweet chocolate.
Pin it Each serving of this decadent dessert contains approximately 535 calories, with a perfect balance of rich fats and sweetness to satisfy any craving. Enjoy this modern European classic at your next gathering.
Recipe FAQs
- → Can I make this cake ahead of time?
Yes, the cake layers can be baked up to 2 days in advance and stored wrapped at room temperature. The ganache can also be made ahead and gently rewarmed to spreading consistency. Assemble the cake the day of serving for best results.
- → Why does this cake use olive oil instead of butter?
Olive oil creates an incredibly moist, tender crumb and keeps the cake fresher longer. It also adds a subtle richness without overpowering the chocolate flavor. Use a mild extra-virgin variety for best results.
- → Can I substitute the hazelnuts with other nuts?
Absolutely. Almonds, pecans, or walnuts work wonderfully in the praline. Toast them first to enhance their flavor, then proceed with the caramelized sugar as directed.
- → What if I don't have coffee?
Hot water works as a substitute, though coffee intensifies the chocolate flavor without adding coffee taste. If you skip it, the cake will still be delicious but slightly less complex in flavor.
- → How should I store leftover cake?
Cover loosely and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor. The ganache may firm up when chilled.
- → Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different but will still be delicious and moist thanks to the olive oil.