# 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 rubbed off
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt
# How-to Steps:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In another bowl, whisk olive oil, milk, eggs, and vanilla extract until smooth. Pour wet ingredients into dry mixture and stir until just combined.
04 - Slowly add hot brewed coffee while whisking until batter is smooth and thin.
05 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Place finely chopped chocolate in a heatproof bowl. Heat heavy 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.
08 - Line a baking sheet with parchment paper. In a small saucepan, heat sugar over medium heat, swirling until melted and amber in color. Remove from heat, stir in toasted hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely, then break into shards or chop coarsely.
09 - 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.
