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:
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1 ½ cups (190g) all-purpose flour
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¾ cup (65g) unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet:
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1 cup (200g) granulated sugar
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½ cup (100g) brown sugar
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2 large eggs
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½ cup (120ml) vegetable oil
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¾ cup (180ml) brewed strong coffee, cooled
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½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
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1 tsp vanilla extract
☕ Instructions:
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Prep Oven: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8 square pan.
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Mix Dry: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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Mix Wet: In another bowl, beat the sugars with eggs until fluffy. Add oil, coffee, buttermilk, and vanilla. Mix until smooth.
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Combine: Add dry ingredients to wet in 2 batches. Stir until just combined—do not overmix.
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Bake: Pour into pan and bake 30–35 minutes or until a toothpick comes out with moist crumbs.
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Cool: Let the cake cool completely before adding topping.
🍯 Lotus Biscoff Cream Topping
Ingredients:
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¾ cup (180ml) heavy cream (cold)
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½ cup (120g) Lotus Biscoff spread
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2 tbsp powdered sugar (optional for sweetness)
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Crushed Lotus biscuits, for garnish
Instructions:
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Whip Cream: Beat heavy cream with powdered sugar until soft peaks form.
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Add Spread: Gently fold in Lotus Biscoff spread until fully incorporated and creamy.
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Top Cake: Spread the Biscoff cream over the cooled cake. Sprinkle crushed Lotus biscuits on top for crunch.
📝 Tips:
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Add a splash of Kahlúa or coffee liqueur to the batter for a grown-up twist.
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For extra indulgence, drizzle melted Biscoff or chocolate ganache over the top.
