Chocolate Coffee Cake with Lotus Cream Topping

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Here’s a recipe for a Chocolate Coffee Cake with Lotus Cream Topping—a rich, moist cake with deep cocoa-coffee flavor, crowned with a luscious, spiced Lotus Biscoff cream. Perfect for indulgent gatherings or cozy afternoons.

🍫 Chocolate Coffee Cake

Ingredients:

Dry:

  • 1 ½ cups (190g) all-purpose flour

  • ¾ cup (65g) unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

Wet:

  • 1 cup (200g) granulated sugar

  • ½ cup (100g) brown sugar

  • 2 large eggs

  • ½ cup (120ml) vegetable oil

  • ¾ cup (180ml) brewed strong coffee, cooled

  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)

  • 1 tsp vanilla extract

☕ Instructions:

  1. Prep Oven: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8 square pan.

  2. Mix Dry: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

  3. Mix Wet: In another bowl, beat the sugars with eggs until fluffy. Add oil, coffee, buttermilk, and vanilla. Mix until smooth.

  4. Combine: Add dry ingredients to wet in 2 batches. Stir until just combined—do not overmix.

  5. Bake: Pour into pan and bake 30–35 minutes or until a toothpick comes out with moist crumbs.

  6. Cool: Let the cake cool completely before adding topping.

🍯 Lotus Biscoff Cream Topping

Ingredients:

  • ¾ cup (180ml) heavy cream (cold)

  • ½ cup (120g) Lotus Biscoff spread

  • 2 tbsp powdered sugar (optional for sweetness)

  • Crushed Lotus biscuits, for garnish

Instructions:

  1. Whip Cream: Beat heavy cream with powdered sugar until soft peaks form.

  2. Add Spread: Gently fold in Lotus Biscoff spread until fully incorporated and creamy.

  3. Top Cake: Spread the Biscoff cream over the cooled cake. Sprinkle crushed Lotus biscuits on top for crunch.

📝 Tips:

  • Add a splash of Kahlúa or coffee liqueur to the batter for a grown-up twist.

  • For extra indulgence, drizzle melted Biscoff or chocolate ganache over the top.

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