Save My neighbor showed up one Sunday morning with a cracked mixing bowl and a scribbled recipe for olive oil cake. She'd been trying to master it for weeks but couldn't get the texture right. We spent the afternoon in my kitchen, pouring hot coffee into chocolate batter and watching it turn impossibly silky. That cake, with its tender crumb and fudgy ganache, became the one I bake whenever someone needs something both comforting and extraordinary.
I made this for my sister's birthday last spring, and she stood in the kitchen watching me spread the ganache, convinced I'd bought it from a bakery. When I broke the praline into shards and pressed them into the frosting, she laughed and said it looked like edible stained glass. We ate thick slices with strong coffee, and she admitted it was better than anything she'd tasted at a patisserie.
Ingredients
- All purpose flour: The backbone of the cake, providing just enough structure without making it dense or heavy.
- Unsweetened cocoa powder: Use Dutch process for a smoother, less acidic chocolate flavor that feels luxurious.
- Granulated sugar: Sweetens the cake and helps create that glossy, tender crumb when whisked with the eggs.
- Baking powder and baking soda: Together they give the cake a gentle lift and keep it from turning dense or gummy.
- Fine sea salt: Balances the sweetness and makes the chocolate taste deeper and more complex.
- Extra virgin olive oil: This is what makes the cake so moist and keeps it fresh for days, use a mild fruity oil, not a peppery one.
- Whole milk: Room temperature milk blends smoothly into the batter without causing lumps or cooling the other ingredients.
- Large eggs: Bring them to room temperature so they emulsify easily and create a light, airy texture.
- Vanilla extract: A couple teaspoons rounds out the chocolate and adds warmth without competing with it.
- Hot brewed coffee: This is the secret weapon, it amplifies the chocolate without adding coffee flavor.
- Bittersweet chocolate: Chop it finely so it melts evenly into the cream and forms a glossy, spreadable ganache.
- Heavy cream: Heat it just until it simmers, any hotter and the ganache can split or turn grainy.
- Unsalted butter: Adds a silky finish to the ganache and makes it easier to spread.
- Toasted hazelnuts: Rub the skins off after toasting so the praline stays smooth and the flavors stay clean.
- Granulated sugar for praline: Melts into amber caramel that hardens into crunchy, glossy shards.
- Pinch of sea salt: Sprinkled into the praline, it cuts the sweetness and makes the hazelnuts taste roasted and rich.
Instructions
- Prepare the pans:
- Preheat your oven to 350 degrees F and grease two 9 inch round pans, then line the bottoms with parchment paper. This extra step keeps the cakes from sticking and makes turning them out so much easier.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is evenly distributed. Whisking now means you won't have pockets of cocoa or baking soda later.
- Combine the wet ingredients:
- In another bowl, whisk the olive oil, milk, eggs, and vanilla until smooth and slightly frothy. Pour this into the dry ingredients and stir gently until just combined, a few lumps are fine.
- Add the hot coffee:
- Slowly whisk in the hot coffee, the batter will look alarmingly thin, almost like chocolate milk. Don't worry, this is exactly what you want for a tender, moist crumb.
- Bake the cakes:
- Divide the batter evenly between the two pans and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the ganache:
- Place the chopped chocolate in a heatproof bowl, heat the cream in a small saucepan until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then add the butter and stir until smooth and glossy, let it cool and thicken before spreading.
- Prepare the praline:
- Line a baking sheet with parchment, heat the sugar in a small saucepan over medium heat, swirling until it melts and turns amber. Quickly stir in the hazelnuts and a pinch of salt, then spread onto the prepared sheet and let it cool completely before breaking into shards.
- Assemble the cake:
- Place one cake layer on a serving plate, spread with a third of the ganache, then top with the second layer. Cover the top and sides with the remaining ganache, then press the praline shards into the frosting in a way that looks casual and generous.
Save One evening a friend brought her kids over, and I let them break up the praline with a wooden spoon. They laughed and fought over the biggest shards, then ate slices of cake at the table with chocolate smeared on their cheeks. Watching them, I realized this cake isn't just for fancy celebrations, it's for any moment you want to feel a little more alive and connected.
How to Store This Cake
I've kept this cake covered at room temperature for up to three days, and the olive oil keeps it tender and moist the whole time. If your kitchen is warm, store it in the fridge, but let it come to room temperature before serving so the ganache softens and the flavors open up. The praline can be made a week ahead and stored in an airtight container, just keep it away from humidity or it'll turn sticky.
Pairing and Serving Ideas
This cake is rich enough to stand alone, but I love serving it with barely sweetened whipped cream or a handful of fresh raspberries to cut the intensity. A glass of tawny port or a shot of strong espresso on the side turns it into a proper grown up dessert. For a more casual gathering, slice it into generous wedges and let people eat it with their hands, the praline makes it fun and a little messy in the best way.
Common Mistakes to Avoid
The biggest mistake is overmixing the batter after adding the coffee, which can make the cake tough instead of tender. Another one is not letting the ganache cool enough before spreading, if it's too warm it'll soak into the cake instead of sitting on top. Finally, don't skimp on toasting the hazelnuts, raw nuts make the praline taste flat and won't give you that deep, roasted flavor.
- Use a mild olive oil, a peppery one will compete with the chocolate.
- Line your pans with parchment, it's the only way to get clean, perfect layers.
- Break the praline into irregular shards, it looks more natural and elegant than chopped pieces.
Save This cake has become my go to whenever I want to show someone they matter, not with words but with something beautiful and generous. Bake it once, and I promise it'll become yours too.
Recipe FAQ
- → 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 on the day of serving for best texture and freshness.
- → Why does this cake use olive oil instead of butter?
Olive oil creates an exceptionally moist, tender crumb and keeps the cake fresh longer than butter. It also adds a subtle complexity to the chocolate flavor without overpowering it. Use a mild extra-virgin variety for best results.
- → What if I don't have coffee on hand?
Hot water works perfectly as a substitute. The coffee enhances and deepens the chocolate flavor, but it won't taste like coffee in the finished cake. If using water, consider adding an extra teaspoon of vanilla extract.
- → How do I store leftover cake?
Cover the cake loosely with plastic wrap or place in an airtight container and store at room temperature for up to 3 days. The ganache may soften slightly, but the flavors will continue to develop beautifully.
- → Can I substitute different nuts for the praline?
Absolutely! Almonds, pecans, or walnuts all work wonderfully. Toast them first to bring out their natural oils and flavor, then proceed with the caramelized sugar as directed for the hazelnuts.
- → What's the best way to get smooth ganache?
Use finely chopped chocolate and ensure your cream is hot but not boiling. Let it sit undisturbed for 2 minutes before stirring from the center outward in slow circles. This prevents air bubbles and creates a glossy, smooth finish.