In a 1-quart Mixing Bowl place the Chia Seeds and ½ cup of warm water, mix and set aside to thicken up. (Chef Note: All the water will get absorbed by the Chia Seeds.)
In a 3-quart Mixing Bowl place the Flour, Cocoa Powder, Sugar, Baking Powder, Baking Soda and Salt, mix well with the whisk and set aside.
In another 3-quart Mixing Bowl place the thickened Chia Seeds, Almond Milk, Coffee, Olive Oil, Apple Cider Vinegar and Vanilla Extract, mix well with the whisk.
Slowly add in the dry ingredients and mix until there are no lumps, set aside.
Spray the Skillet with Oil and pour in the batter, place the lid on with the Redi-Temp™ valve closed and cook on low heat for 35 minutes or until cake comes out clean with a toothpick.
Remove from heat and let it rest for 5 minutes.
Take the lid off and carefully flip the skillet over onto a Bamboo Cutting Board letting the cake fall out.
Let it cool down and using the Bread Knife evenly cut the cake horizontally creating 2 Chocolate Cake Layers.
Carefully separate the layers and let them cool down completely.
While the cake is cooling down place the ingredients for the Whipped Cream into the Blender Jar.
Blend on low for a couple seconds and then turn the speed to Medium-High and blend until you get a thick consistency; transfer to a 2-quart Mixing Bowl and place it into the refrigerator until it firms up a bit.
Once the Cake has completely cooled down evenly spread a layer of Whipped Cream on one of the cake layers.
Carefully place the other Cake layer on top and evenly spread another layer of Whipped Cream on top.
Garnish it with Strawberries, Blueberries, Black Raspberries, Red Raspberries, or your choice of fruit and add some Edible Flowers.
Brush some Agave Syrup on top of the fruit to make them shine.
