Mocha Chia Cake Delight

Follow our step-by-step guide on how to make Mocha Chia Cake Delight.

1. Step 1

   Preheat your oven to 350°F (175°C) and line the bottom of a 10-inch nonstick springform pan with parchment paper.

2. Step 2

   In a bowl, soak 1/2 cup plus 1 tablespoon of chia seeds in the brewed coffee for 15 minutes.

3. Step 3

   While the chia seeds are soaking, melt the dark chocolate chips and cubed butter together in a double boiler. Once melted, set aside to cool.

4. Step 4

   In a mixing bowl, beat the egg whites with 1/3 cup of sugar using an electric mixer until soft peaks form. Set aside.

5. Step 5

   In another bowl, beat the egg yolks, remaining sugar, and vanilla extract until the mixture is pale and creamy. Fold in the cooled chocolate mixture, followed by the soaked chia seeds, ground hazelnuts, and cappuccino mix. Finally, gently stir in the beaten egg whites until just combined.

6. Step 6

   Pour the batter into the prepared springform pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan for at least 1 hour before transferring it to a wire rack with a parchment-lined baking sheet underneath to catch any excess chocolate coating.

7. Step 7

   For the chocolate coating, melt additional dark chocolate, instant espresso powder, and shortening in a double boiler. Pour this mixture over the cooled cake, ensuring the top and sides are evenly coated. Let it cool until the coating is set.

8. Step 8

   While the coating is setting, whip together heavy cream, coffee-flavored liqueur, and cappuccino mix with an electric mixer until stiff peaks form. Use this whipped cream to pipe decorative designs on the cooled cake.