adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mocha Chia Cake
Mocha Chia Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
155 minutes
Indulgent mocha cake with coffee-infused chia seeds, nuts, and dark chocolate - gluten-free perfection for coffee lovers.
Ingredients:
  • 0.5 cup chia seeds
  • 1 tablespoon chia seeds
  • 1.25 cups Italian roast coffee, brewed strong and cooled
  • 7 ounces dark chocolate chips
  • 0.5 cup butter, cubed
  • 5 large eggs, separated
  • 1 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups ground hazelnuts
  • 0.5 cup instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)
  • 12 ounces dark chocolate
  • 1 tablespoon instant espresso powder
  • 1 tablespoon shortening
  • 1 cup whipped cream
  • 1 ounce coffee-flavored liqueur (such as Kahlua®)
  • 1 tablespoon instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line the bottom of a 10-inch nonstick springform pan with parchment paper.
  • Infuse 1/2 cup plus 1 tablespoon chia seeds in rich, aromatic coffee for 15 minutes.
  • In a double boiler, gently melt the chocolate chips and butter until smooth. Allow to cool.
  • Use an electric mixer to beat egg whites and 1/3 cup of sugar in a mixing bowl until soft peaks form. Set aside for later use.
  • In a separate bowl, use an electric mixer to beat egg yolks, vanilla, and remaining sugar until pale and creamy. Fold in the melted chocolate mixture. Add soaked chia seeds, hazelnuts, and cappuccino mix, then stir in the egg white mixture. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan for at least 1 hour before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch any excess coating.
  • Melt dark chocolate, instant espresso powder, and shortening together until smooth. Drizzle the mixture over the cooled cake, ensuring both the top and sides are well coated. Allow it to cool until firm.
  • Once the coating has set, combine whipped cream, coffee-flavored liqueur, and cappuccino mix with an electric mixer until stiff peaks form. Use the mixture to pipe your preferred designs on the cooled cake.

Similar Recipes