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Chocolate Coffee Cake with Lotus Cream Topping
There’s something magical about the combination of chocolate and coffee — rich, bold, and comforting all at once. Add a layer of silky Lotus Biscoff cream, and you’ve got a dessert that’s nothing short of indulgent perfection. This Chocolate Coffee Cake with Lotus Cream Topping is a decadent treat that brings together the deep flavor of cocoa, the aroma of freshly brewed coffee, and the creamy sweetness of Biscoff spread. Perfect for celebrations, coffee breaks, or anytime you want to impress your loved ones with something extraordinary.
Why You’ll Love This Cake
This cake isn’t your average dessert — it’s a luxurious experience in every bite. The moist chocolate sponge absorbs the richness of coffee, while the Lotus cream topping adds a caramelized biscuit flavor that perfectly balances the bitterness of the cocoa. Whether served after dinner or with a warm cup of coffee, it’s guaranteed to satisfy your sweet cravings without being overwhelming.
Even better, it’s simple to make! You don’t need to be a professional baker — just follow the steps, and you’ll create a bakery-style masterpiece right from your kitchen.
Ingredients
For the Cake:
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• ½ cup strong brewed coffee (cooled)
• ½ cup hot water
For the Lotus Cream Topping:
• ½ cup Lotus Biscoff spread (smooth or crunchy)
• ½ cup heavy cream
• 1 tablespoon powdered sugar
• Crushed Lotus Biscoff cookies for garnish
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper to ensure easy removal after baking. This step helps the cake bake evenly and prevents it from sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated and brown sugars, and whisk everything together until well combined. This step ensures a smooth, lump-free base for your cake.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract. Stir in the cooled brewed coffee. The coffee deepens the chocolate flavor, making the cake more aromatic and rich without overpowering sweetness.
Step 4: Create the Batter
Gradually pour the wet mixture into the dry ingredients while mixing gently with a spatula or electric mixer on low speed. Slowly add the hot water to the batter and continue mixing until smooth. The batter should be slightly thin — this helps keep the cake moist and soft after baking.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the topping. Cooling is crucial to prevent the cream from melting.
Preparing the Lotus Cream Topping
Step 6: Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Make sure not to overwhip, as you want the texture to remain smooth and spreadable.
Step 7: Blend in the Lotus Spread
Gently warm the Lotus Biscoff spread in the microwave for about 10–15 seconds until slightly melted. Fold it into the whipped cream until you achieve a creamy, light caramel-colored mixture. The blend of whipped cream and Biscoff creates a luxurious, airy topping that’s both smooth and flavorful.
Step 8: Assemble and Decorate
Once the cake is completely cool, spread the Lotus cream topping evenly over the surface using a spatula. For an elegant touch, sprinkle crushed Lotus Biscoff cookies on top or drizzle a bit of melted Biscoff spread for extra caramel flavor. You can also dust a hint of cocoa powder or instant coffee on top for a gourmet finish.
Serving Suggestions
• With Coffee: Pair a slice of this cake with a steaming cup of espresso or cappuccino for the ultimate coffee-lover’s delight.
• As a Dessert: Serve chilled with a scoop of vanilla or caramel ice cream for an indulgent treat.
• For Celebrations: Garnish with whipped cream, chocolate shavings, or a drizzle of caramel for a show-stopping presentation.
Tips for the Perfect Cake
• Always use fresh brewed coffee — instant coffee can make the cake too bitter.
• For a denser texture, reduce the hot water slightly.
• Don’t skip cooling the cake before frosting; the topping may melt or become too runny if applied too soon.
• You can make this recipe a day ahead — it tastes even better after resting overnight as the flavors meld beautifully.
Storage and Shelf Life
Store your Chocolate Coffee Cake with Lotus Cream Topping in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 15 minutes for the best texture and flavor. This cake also freezes well (without the topping) for up to two months — simply thaw and add the cream before serving.
Final Thoughts
Chocolate, coffee, and Lotus Biscoff — three simple ingredients that come together to create one unforgettable dessert. This Chocolate Coffee Cake with Lotus Cream Topping combines comfort and sophistication in every bite. The deep chocolate flavor mingles with hints of coffee, and the creamy Lotus topping adds that signature caramelized sweetness that everyone loves. It’s elegant, easy to prepare, and guaranteed to bring smiles to anyone lucky enough to taste it.