Chocolate Celebration Cake

A luscious, deeply chocolatey olive oil cake layered with rich chocolate ganache and crowned with crunchy hazelnut praline—a true showstopper for any celebration. This Modern European dessert combines sophisticated flavors with a moist, tender crumb, making it a favorite for those who appreciate the finer details of chocolate baking. Perfect for yields of 10–12 servings, this vegetarian-friendly cake is as rewarding to make as it is to eat.

Save

With a preparation time of 35 minutes and a cooking time of 40 minutes, this medium-difficulty recipe is well worth the 1 hour and 15 minutes of total time. It is a decadent journey into the heart of cocoa, elevated by the nutty crunch of toasted hazelnuts.

Ingredients

• Cake: 1 3/4 cups (220 g) all-purpose flour, 3/4 cup (65 g) unsweetened cocoa powder, 2 cups (400 g) granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 3/4 cup (180 ml) extra-virgin olive oil, 1 cup (240 ml) whole milk (room temperature), 3 large eggs (room temperature), 2 tsp vanilla extract, 1 cup (240 ml) hot brewed coffee.
• Ganache: 12 oz (340 g) bittersweet chocolate (finely chopped), 1 cup (240 ml) heavy cream, 2 tbsp unsalted butter.
• Hazelnut Praline: 1 cup (140 g) toasted hazelnuts (skins rubbed off), 3/4 cup (150 g) granulated sugar, 1 pinch sea salt.

Organize kitchen supplies and cooking essentials under cabinets for quicker access during meal prep.

Check price on Amazon

Instructions

Step 1: Prep the Oven

Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.

Step 2: Dry Mixture

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Wet Mixture

In another bowl, whisk olive oil, milk, eggs, and vanilla until smooth. Pour wet ingredients into dry and mix until just combined.

Step 4: Incorporate Coffee

Slowly add hot brewed coffee, whisking until batter is smooth (batter will be thin).

Step 5: Baking

Divide batter evenly between prepared pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.

Step 6: Initial Cooling

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 7: Prepare the Ganache

Place 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.

Step 8: Create the Praline

Line a baking sheet with parchment. In a small 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.

Step 9: Assembly

Place one cake layer on a serving plate. Spread with a third of the ganache. Top with the second cake layer and cover the top and sides with the remaining ganache. Decorate generously with the hazelnut praline shards.

Zusatztipps für die Zubereitung

The thin consistency of the batter after adding hot coffee is completely normal and ensures the cake's signature moisture. For those with dietary concerns, be aware that this recipe contains eggs, milk, hazelnuts, and gluten; always check labels for cross-contamination if necessary.

Varianten und Anpassungen

For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour. If you prefer to skip the caffeine, the brewed coffee can be replaced with an equal amount of hot water, though the coffee is specifically used to enhance the richness of the cocoa.

Serviervorschläge

Serve this cake with whipped cream or fresh berries for added flair. For a sophisticated beverage pairing, try a glass of tawny port or a strong espresso to complement the bittersweet chocolate and toasted nuts.

Save

Every serving of this decadent Chocolate Celebration Cake provides approximately 535 calories, 33 g of total fat, 56 g of carbohydrates, and 6 g of protein. It is the ultimate dessert for any festive US celebration or European-style gathering.

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

Check price on Amazon

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. Assemble with ganache and praline on the day of serving for best results.

→ Why use olive oil instead of butter?

Olive oil creates a tender, moist crumb that stays soft longer than butter-based cakes. It also adds a subtle depth of flavor that complements the chocolate beautifully without overpowering it.

→ Can I substitute the hazelnuts with other nuts?

Absolutely. Toasted almonds, pecans, or walnuts work wonderfully in the praline. Just ensure they're toasted for maximum flavor and crunch.

→ How should 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 my ganache is too thin?

Simply refrigerate the ganache for 10-15 minutes, stirring occasionally, until it reaches a thicker, spreadable consistency. If it becomes too firm, let it sit at room temperature to soften slightly.

→ Can I omit the coffee?

Yes, you can replace the hot coffee with an equal amount of hot water. The coffee enhances the chocolate flavor but isn't essential to the cake's structure.