Chocolate Coffee Cake with Lotus Cream Topping

Here’s a decadent and irresistible Chocolate Coffee Cake with Lotus Cream Topping recipe — rich, moist chocolate cake meets bold coffee flavor and finishes with a luxurious Lotus Biscoff cream.

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☕🍫 Chocolate Coffee Cake with Lotus Cream Topping

🕒 Prep Time: 20 min | 🍳 Bake Time: 30–35 min | ❄️ Chill Time (for topping): 1 hour | 🍽️ Serves: 8–10

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Ingredients

🔹 For the Chocolate Coffee Cake:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup butter, melted

• ⅓ cup strong brewed coffee, cooled

• ⅓ cup milk

• ½ tsp vanilla extract

• Optional: ½ cup chocolate chips or chunks

🔹 For the Lotus Cream Topping:

• ¾ cup Lotus Biscoff spread

• ¾ cup heavy cream, chilled

• ½ cup cream cheese, softened

• 2 tbsp powdered sugar (adjust to taste)

• Crushed Lotus Biscoff cookies for garnish

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Instructions

✅ Step 1: Make the Chocolate Coffee Cake

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

2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk together eggs, both sugars, melted butter, coffee, milk, and vanilla.

4. Add the wet ingredients to the dry, mix until just combined (don’t overmix). Fold in chocolate chips if using.

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

6. Let cake cool completely before adding topping.

✅ Step 2: Make the Lotus Cream Topping

1. In a mixing bowl, beat cream cheese and powdered sugar until smooth.

2. Add the Lotus Biscoff spread and continue beating until creamy.

3. In a separate bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the Lotus mixture until fully combined and fluffy.

5. Chill the cream for at least 1 hour to firm up.

✅ Step 3: Assemble

1. Spread the Lotus cream generously over the cooled cake.

2. Sprinkle with crushed Lotus cookies for texture and presentation.

3. Optional: drizzle with melted Biscoff spread or chocolate ganache for extra indulgence.

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Storage:

• Keep refrigerated in an airtight container for up to 3–4 days.

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Would you like a version with less sugar, or perhaps a layered version for special occasions?