Coffee and Chocolate Cake with Lotus Cream Icing
Ingredients:
For the cake:
- 200 g all-purpose flour
- 200 g sugar
- 200 g butter (softened)
- 4 eggs (room temperature)
- 50 g cocoa powder (unsweetened)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- 150 ml strong coffee (chilled)
- 100 ml milk
For the Lotus cream filling and topping:
- 400 g Lotus Biscoff cream (caramel biscuit spread)
- Powdered sugar (to decorate, optional)
Instructions:
Step 1: Preheat and Prepare
- Preheat your oven to 180°C (350°F). Grease and line two round 8-inch (20 cm) cake pans with parchment paper.
- In a small bowl, whisk together the chilled coffee and milk. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coffee-milk mixture. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Step 3: Bake the Cake
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Step 4: Prepare the Lotus Cream Filling and Topping
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