Chocolate Coffee Cake with Lotus Cream Topping

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the brewed coffee, milk, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Lotus Cream Topping:

1. In a medium bowl, whip the heavy cream until it begins to thicken.
2. Add the Lotus Biscoff spread, powdered sugar, and vanilla extract.
3. Continue whipping until stiff peaks form.
4. Spread the Lotus cream topping over the cooled cake.

Tips and Shortcuts

• Tip: Use high-quality cocoa powder for the best chocolate flavor.
• Shortcut: You can use store-bought whipped cream if you’re short on time, and simply fold in the Lotus Biscoff spread.
• Variation: Add a handful of chocolate chips to the batter for extra chocolatey goodness.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• 8-inch round cake pan
• Cooling rack
• Spatula
• Measuring cups and spoons

How to Store Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, simply leave at room temperature for a couple of hours or overnight in the refrigerator.

Food and Drink Pairings

This cake pairs wonderfully with a hot cup of coffee or a glass of cold milk. For an indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side.