Chocolate Coffee Cake with Lotus Cream Topping

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Difficulty Level: Intermediate
Intensity: Moderate

Description

Indulge in the rich, decadent flavors of this Chocolate Coffee Cake with Lotus Cream Topping. The moist chocolate cake is infused with bold coffee notes, layered with a creamy Lotus Biscoff spread, and topped with a silky whipped cream frosting. Perfect for special occasions or as a luxurious dessert, this cake balances sweetness with a deep, aromatic coffee flavor.

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Ingredients

For the Chocolate Coffee Cake:

• 1 ¾ cups (220g) all-purpose flour

• 1 ½ cups (300g) granulated sugar

• ¾ cup (65g) unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil

• 2 tsp vanilla extract

• ½ cup (120ml) strong brewed coffee, cooled

• ½ cup (120ml) boiling water

For the Lotus Cream Topping:

• 1 cup (250g) Lotus Biscoff spread (or cookie butter)

• 1 ½ cups (360ml) heavy whipping cream, chilled

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• Crushed Lotus Biscoff cookies (for garnish)

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Instructions

Step 1: Preheat & Prepare

• Preheat the oven to 350°F (175°C).

• Grease and line two 8-inch (20cm) round cake pans with parchment paper.

Step 2: Mix Dry Ingredients

• In a large bowl, sift together:

  • Flour

  • Sugar

  • Cocoa powder

  • Baking powder

  • Baking soda

  • Salt

Step 3: Combine Wet Ingredients

• In another bowl, whisk:

  • Eggs

  • Milk

  • Vegetable oil

  • Vanilla extract

• Gradually mix the wet ingredients into the dry ingredients until smooth.

Step 4: Add Coffee & Water

• Pour in the cooled brewed coffee and mix.

• Carefully add the boiling water (batter will be thin).

Step 5: Bake the Cake

• Divide the batter evenly between the two pans.

• Bake for 30-35 minutes or until a toothpick comes out clean.

• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.

Step 6: Make the Lotus Cream Topping

• Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

• Gently fold in the Lotus Biscoff spread until well combined.

Step 7: Assemble the Cake

• Place one cake layer on a plate and spread half the Lotus cream.

• Top with the second cake layer and cover with the remaining cream.

• Garnish with crushed Lotus cookies.

Step 8: Chill & Serve

• Refrigerate for at least 1 hour before slicing.

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Nutritional Information (Per Serving)

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Tips & Variations

• For a stronger coffee flavor, add 1 tsp of espresso powder to the batter.

• Dairy-free? Use almond milk and coconut cream instead.

• Extra crunch? Add chopped nuts between layers.

Enjoy this decadent Chocolate Coffee Cake with Lotus Cream Topping—perfect for coffee and dessert lovers! ☕🍫