Separate the yolks from the egg whites. Sift the flour with the yeast, sugar and salt. Make a hole in the middle and pour the yolks, the coffee and the seeds oil.

Mix everything with whisks until the mixture is smooth and homogeneous. Whip the egg whites and add them delicately to the mixture. Pour in a 18cm chiffon cake pan. Place it in the preheated static oven at 175°C for 40 minutes.

Once baked take the cake out of the oven, turn it upside down and let it cool. 

Prepare the cream by whipping the butter and by adding one spoon of powdered sugar at a time. When the sugar is finished add two spoons of coffee and solubole coffee. Cover the chiffon cake with the butter cream and decorate with chocolates.