🍫 Chocolate Coffee Cake
Ingredients:
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1 cup (240 ml) hot brewed coffee
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¾ cup (75 g) unsweetened cocoa powder
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2 cups (250 g) all-purpose flour
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1½ tsp baking powder
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1½ tsp baking soda
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½ tsp salt
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1¾ cups (350 g) granulated sugar
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½ cup (120 ml) vegetable oil
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2 large eggs
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1 cup (240 ml) buttermilk
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1 tsp vanilla extract
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 8-inch round pans.
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In a bowl, whisk hot coffee and cocoa powder until smooth. Let cool slightly.
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In a separate bowl, mix flour, baking powder, baking soda, and salt.
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In a large bowl, beat sugar and oil. Add eggs one at a time, then stir in buttermilk and vanilla.
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Add the cocoa-coffee mixture and dry ingredients alternately to the wet ingredients, mixing until just combined.
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Pour into the prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.
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Cool completely before frosting.
🍯 Lotus Cream Topping
Ingredients:
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1 cup (240 ml) heavy cream
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½ cup (120 g) Lotus Biscoff spread (smooth or crunchy)
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2 tbsp powdered sugar (optional, for extra sweetness)
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Biscoff cookies, crushed (for garnish)
Instructions:
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In a chilled mixing bowl, beat the heavy cream until soft peaks form.
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Add the Biscoff spread and powdered sugar (if using), and continue whipping until stiff peaks form.
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Spread or pipe over the cooled cake.
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Garnish with crushed Biscoff cookies for crunch and flair.
📝 Tips:
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Want an extra hit of coffee? Add 1 tsp espresso powder to the cocoa mixture.
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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?