# What you need:
→ Cake
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
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
08 - 1 cup whole milk, room temperature
09 - 3 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup hot brewed coffee
→ Ganache
12 - 12 ounces bittersweet chocolate, finely chopped
13 - 1 cup heavy cream
14 - 2 tablespoons unsalted butter
→ Hazelnut Praline
15 - 1 cup toasted hazelnuts, skins removed
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt
# Steps to follow:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
02 - In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together olive oil, milk, eggs, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry mixture and fold together with a spatula until just combined, being careful not to overmix.
05 - Slowly add hot brewed coffee to the batter while whisking constantly until the mixture is smooth and thin in consistency.
06 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
07 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Place chopped bittersweet chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering, pour over chocolate, and let sit for 2 minutes. Add butter and stir until smooth and glossy. Cool, stirring occasionally, until thickened to spreading consistency.
09 - Line a baking sheet with parchment paper. In a saucepan over medium heat, warm sugar, swirling occasionally, until melted and amber colored. Remove from heat, stir in hazelnuts and salt, then quickly spread onto parchment. Cool completely, then break into shards or chop coarsely.
10 - Place first cake layer on serving plate. Spread with one third of ganache. Top with second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.
