Chocolate Coffee Cake with Lotus Cream Topping

Here’s a delicious recipe for Chocolate Coffee Cake with Lotus Cream Topping—a rich, moist chocolate cake infused with coffee flavor, finished with a decadent Lotus Biscoff cream topping.

---

🍫 Chocolate Coffee Cake

Ingredients:

• 1 cup (240 ml) hot brewed coffee

• ¾ cup (75 g) unsweetened cocoa powder

• 2 cups (250 g) all-purpose flour

• 1½ tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 1¾ cups (350 g) granulated sugar

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 1 cup (240 ml) buttermilk

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 8-inch round pans.

2. In a bowl, whisk hot coffee and cocoa powder until smooth. Let cool slightly.

3. In a separate bowl, mix flour, baking powder, baking soda, and salt.

4. In a large bowl, beat sugar and oil. Add eggs one at a time, then stir in buttermilk and vanilla.

5. Add the cocoa-coffee mixture and dry ingredients alternately to the wet ingredients, mixing until just combined.

6. Pour into the prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.

7. Cool completely before frosting.

---

🍯 Lotus Cream Topping

Ingredients:

• 1 cup (240 ml) heavy cream

• ½ cup (120 g) Lotus Biscoff spread (smooth or crunchy)

• 2 tbsp powdered sugar (optional, for extra sweetness)

• Biscoff cookies, crushed (for garnish)

Instructions:

1. In a chilled mixing bowl, beat the heavy cream until soft peaks form.

2. Add the Biscoff spread and powdered sugar (if using), and continue whipping until stiff peaks form.

3. Spread or pipe over the cooled cake.

4. Garnish with crushed Biscoff cookies for crunch and flair.

---

📝 Tips:

• Want an extra hit of coffee? Add 1 tsp espresso powder to the cocoa mixture.

• You can also drizzle warm Biscoff spread on top for a glossy finish.

Would you like this recipe adapted to be gluten-free, egg-free, or for cupcakes?