Mocha Chia Cake

A dense, fudgy, and nutty cake with chia seeds that goes excellently with a rich cup of coffee. This is my sister-in-law's and my go-to chocolate fix, as we cannot have gluten.

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs 35 mins
1 10-inch springform pan



  • ½ cup chia seeds

  • 1 tablespoon chia seeds

  • 1 ¼ cups Italian roast coffee, brewed strong and cooled

  • 7 ounces dark chocolate chips

  • ½ cup butter, cubed

  • 5 large eggs, separated

  • 1 cup white sugar, divided

  • 2 tablespoons white sugar

  • 1 teaspoon vanilla extract

  • 2 cups ground hazelnuts

  • ½ cup instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)

Chocolate Coating:

  • 12 ounces dark chocolate

  • 1 tablespoon instant espresso powder

  • 1 tablespoon shortening

Cappuccino Cream:

  • 1 cup whipped cream

  • 1 ounce coffee-flavored liqueur (such as Kahlua®)

  • 1 tablespoon instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)


  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper.

  2. Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes.

  3. Meanwhile, melt chocolate chips and butter in a double boiler. Let cool.

  4. Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside.

  5. Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating.

  7. Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set.

  8. While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.

Nutrition Facts (per serving)

474 Calories
31g Fat
46g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 474
% Daily Value *
Total Fat 31g 40%
Saturated Fat 10g 49%
Cholesterol 77mg 26%
Sodium 107mg 5%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 20%
Total Sugars 30g
Protein 7g
Vitamin C 2mg 9%
Calcium 65mg 5%
Iron 2mg 8%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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