Make the whipped ganache

1. Bloom 3g gelatin in 18g water.

2. Heat 300g cream until hot, steaming, and about to bubble but not yet simmering. Turn off heat and dissolve in the gelatin.

3. Pour over 190g semisweet chocolate. Let sit for two minutes, then stir until smooth.

4. Stir in 200g cold cream. Refrigerate for at least 6 hours. (Make the cake during this time.)

5. Transfer to stand mixer with the whisk attachment. Whip until stiff peaks form.

Bake the cake

1. Combine 200g flour, 20g cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.

2. Melt 3.5 oz semisweet chocolate. Set aside.

3. In a stand mixer with a paddle attachment, combine 260g sugar, 2/3 cup olive oil, and 2 eggs. Mix until smooth, then mix in melted chocolate.

4. Add in the flour mixture in three increments, alternating with 1/3 cup milk + 1/3 cup water.

5. Pour into four 6" tins. Bake at 350° for 30-35 minutes until tops spring back when pressed.

Make the praline

1. Combine 100g hazelnuts, 70g sugar, and 2 tablespoons water in a saucepan. Bring to a boil and cook until water evaporates and sugar turns crystallized and chalky.

2. Keep cooking until sugar melts and caramelizes around the nuts, another 10-20 minutes. Transfer to a sheet of foil to cool.

3. Reserve about 10 nuts for garnish. Pulse nuts in a food processor until sandy and on the verge of a wet, paste-like texture.

Assemble the cake

1. Spread each layer of cake with whipped ganache and cover generously with praline. Repeat for each layer.

2. Decorate top and sides of cake with reserved nuts and extra hazelnut sprinkles.