Chocolate Celebration Cake (Printer-Friendly)

Luscious chocolate cake with rich ganache and crunchy hazelnut praline—a true showstopper for celebrations.

# What You'll 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 rubbed off
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt

# Step-by-Step Guide:

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 fully combined.
04 - Pour wet ingredients into the dry mixture and stir until just combined, being careful not to overmix.
05 - Slowly add hot brewed coffee while whisking until the batter becomes smooth and thin.
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 turn out onto wire racks to cool completely.
08 - Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add butter and stir until smooth and glossy. Cool while stirring occasionally until thickened to spreading consistency.
09 - Line a baking sheet with parchment paper. In a 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 the prepared sheet. Cool completely, then break into shards or chop coarsely.
10 - Place one cake layer on a serving plate. Spread with one-third of the ganache. Top with the second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.

# Expert Tips:

01 -
  • The olive oil keeps the crumb incredibly moist and adds a subtle richness you won't find in butter cakes.
  • Hot coffee intensifies the chocolate flavor without making the cake taste like coffee at all.
  • The hazelnut praline gives you that satisfying crunch and a touch of caramel magic that makes every bite feel like a celebration.
  • It looks stunning but is surprisingly forgiving, even if your ganache isn't perfectly smooth.
02 -
  • Don't skip letting the eggs and milk come to room temperature, cold ingredients can cause the batter to seize and create a dense, uneven texture.
  • When making praline, work quickly once the sugar turns amber because it hardens fast, and never touch it with your fingers until it's completely cool.
  • If your ganache splits or looks grainy, add a tablespoon of warm cream and whisk vigorously until it comes back together.
03 -
  • Use a cake strip or wrap your pans with wet towels secured with pins to ensure the cakes bake flat and even, no doming.
  • Let the ganache sit at room temperature rather than rushing it in the fridge, slow cooling gives you a smoother, more spreadable texture.
  • When caramelizing sugar for praline, resist the urge to stir, just swirl the pan gently to prevent crystallization.
  • If the praline sticks to your knife when chopping, pop it in the freezer for 10 minutes to make it easier to break apart.
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