# What You'll Need:
→ Cake Components
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
→ Chocolate Ganache
12 - 12 oz bittersweet chocolate, finely chopped
13 - 1 cup heavy cream
14 - 2 tablespoons unsalted butter
→ Hazelnut Praline Topping
15 - 1 cup toasted hazelnuts, skins removed
16 - 3/4 cup granulated sugar
17 - Pinch of sea salt
# Directions:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
03 - In a separate bowl, whisk olive oil, milk, eggs, and vanilla until smooth. Pour wet mixture into dry ingredients and mix until just combined.
04 - Slowly whisk hot coffee into batter until smooth. The batter will appear thin—this is correct.
05 - Divide batter evenly between prepared pans. Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean.
06 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
07 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, add butter, and stir until smooth and glossy. Cool to spreading consistency.
08 - Line a baking sheet with parchment. Heat sugar in a small saucepan over medium heat, swirling until melted and amber. Remove from heat, stir in hazelnuts and salt, then quickly spread onto prepared sheet. Cool completely and break into shards.
09 - Place one cake layer on a serving plate. Spread with one-third of the ganache. Top with second cake layer and cover top and sides with remaining ganache. Decorate generously with hazelnut praline shards.
