Chocolate Celebration Cake with Ganache

The kitchen smelled like burnt sugar and I panicked, certain I'd ruined everything. But when I cracked that amber praline off the parchment, it shattered into glossy shards that caught the light like edible glass. That first attempt at this chocolate celebration cake taught me that sometimes the scariest moments in baking turn into the most beautiful ones. The olive oil keeps it impossibly moist for days, and the ganache sets into something between silk and fudge. It's become the cake I bake when words aren't enough.

I made this for my sister's birthday after she mentioned missing the chocolate cake from a bakery that had closed years ago. She took one bite, closed her eyes, and said it was even better than she remembered. The ganache was still slightly warm, pooling around the praline shards, and I realized I'd accidentally created a new memory instead of just chasing an old one. Now it's the cake everyone asks for when something matters.

Ingredients

• All-purpose flour: The base that gives structure without heaviness, sifting it with the cocoa prevents any lumps that would mar the crumb.
• Unsweetened cocoa powder: Use Dutch-process for deeper color and smoother flavor, or natural for a slightly brighter chocolate note.
• Granulated sugar: Sweetens and tenderizes, plus it caramelizes beautifully in the praline.
• Baking powder and baking soda: The duo that gives this cake its soft, springy rise and helps it stay light despite all that chocolate.
• Fine sea salt: Sharpens every other flavor and makes the chocolate taste more like itself.
• Extra-virgin olive oil: The secret to keeping this cake moist for days, it adds a subtle fruity richness that butter can't match.
• Whole milk: Room temperature blends smoothly and creates a velvety batter.
• Large eggs: Bring them to room temp so they emulsify properly and give the cake structure.
• Vanilla extract: A whisper of warmth that rounds out the chocolate.
• Hot brewed coffee: This is what transforms good chocolate cake into unforgettable chocolate cake, amplifying every cocoa note.
• Bittersweet chocolate: Look for 60 to 70 percent cacao, finely chopped so it melts evenly into glossy ganache.
• Heavy cream: The silky base of the ganache, heated just until it barely simmers.
• Unsalted butter: Adds shine and a touch of richness that makes the ganache set perfectly.
• Toasted hazelnuts: Rub the skins off in a kitchen towel after toasting, the slight bitterness balances all that sugar.

Instructions

Prep your pans:

Preheat the oven to 350°F and grease two 9-inch round pans, then line the bottoms with parchment circles. This double insurance means your cakes will release cleanly every single time.

Mix the dry ingredients:

Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until no streaks of cocoa remain. This step prevents pockets of bitter powder in the finished cake.

Combine wet ingredients:

In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and slightly frothy. The oil should be fully incorporated, not floating in separate slicks.

Bring it together:

Pour the wet mixture into the dry and stir gently until just combined, a few small lumps are fine. Overmixing develops gluten and makes the cake tough instead of tender.

Add the coffee:

Slowly whisk in the hot coffee and watch the batter turn thin and glossy, almost like hot chocolate. Don't worry, this liquid batter bakes into the most incredible crumb.

Bake the layers:

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. Let them cool in the pans for 10 minutes before turning out onto racks.

Make the ganache:

Put your chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over and let it sit for two minutes before stirring. Add the butter and stir slowly from the center outward until it's completely smooth and glossy.

Cook the praline:

Heat sugar in a small saucepan over medium heat, swirling but not stirring, until it melts into amber liquid gold. Stir in the toasted hazelnuts and a pinch of salt, spread it fast onto parchment, and let it harden into edible stained glass.

Assemble your masterpiece:

Place one cooled cake layer on your serving plate, spread a third of the ganache on top, then add the second layer and cover everything with the remaining ganache. Break the praline into dramatic shards and press them into the top and sides while the ganache is still slightly soft.

Pin it

My neighbor knocked on the door an hour after I'd finished this cake, drawn by the smell of chocolate and caramel drifting through the hall. I cut her a slice still warm from assembly, ganache soft and praline just beginning to melt at the edges. She sat at my kitchen counter and we didn't talk much, just ate cake and watched the evening light come through the window. Some recipes are just better shared.

Making It Your Own

I've made this cake gluten-free for a friend's birthday using a 1:1 baking blend and nobody could tell the difference. The olive oil is forgiving that way, keeping everything moist and tender even when you swap the flour. You can replace the coffee with hot water if you're nervous about the flavor, but I promise you won't taste it, just deeper, richer chocolate. Fresh raspberries scattered between the layers cut through the richness beautifully, and a dollop of barely sweetened whipped cream on the side makes it feel a little less intense.

Storing and Serving

This cake actually improves overnight as the ganache sets and the flavors deepen, becoming more fudgy and intense. I keep it under a cake dome at room temperature for up to three days, and it stays incredibly moist thanks to that olive oil. If you need to make it ahead, bake the layers and make the praline up to two days in advance, then assemble the day you plan to serve. Let it sit out for 30 minutes before serving if it's been chilled, cold ganache is delicious but room temperature ganache is transcendent.

Perfect Pairings

I once served this with a small glass of tawny port at a dinner party and watched everyone's eyes widen at the pairing. The nutty sweetness of the port echoes the hazelnut praline and cuts through the richness of the ganache in the most elegant way. Strong espresso is the other perfect match, bitter and bright against all that chocolate. Sometimes I'll add a handful of fresh berries on the side, their tartness providing little moments of relief between bites.

• A small scoop of vanilla ice cream melting into warm ganache is pure indulgence.
• Serve with fresh raspberries or blackberries for a tart contrast.
• A sprinkle of flaky sea salt over the praline right before serving makes every bite more complex.

Pin it

This is the cake that taught me celebration doesn't always mean perfection, it means showing up with something made with care. Every time I make it, something is slightly different, the praline breaks into different shapes, the ganache swirls in new patterns, but it's always exactly what it needs to be.

Recipe FAQs

→ 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. Prepare the ganache and praline the day of assembly for best results.

→ Why use olive oil instead of butter?

Olive oil creates a moist, tender crumb and keeps the cake from drying out. It also adds a subtle richness without overpowering the chocolate flavor.

→ Can I substitute the coffee with something else?

Absolutely. Hot water works perfectly if you prefer to avoid coffee. The coffee enhances the chocolate depth but isn't essential to the structure of the cake.

→ How do I store leftover cake?

Store covered 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.

→ What if I don't have hazelnuts for the praline?

You can substitute almonds, pecans, or walnuts. Toast them first to bring out their natural oils and flavor before making the praline.

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

The ganache should be thick enough to hold its shape when stirred but still spreadable. If it becomes too firm, gently warm it over a double boiler or microwave in short bursts.