the ultimate dessert for coffee and chocolate lovers! This luscious cake combines the deep richness of cocoa with the bold kick of espresso, all crowned with a creamy Lotus Biscoff topping that adds irresistible caramel flavor and crunch. Perfect for celebrations, cozy weekends, or whenever you need a decadent pick-me-up!
Ingredients
For the Chocolate Coffee Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 min)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup hot brewed coffee (strong)
For the Lotus Cream Topping:
- 1 cup heavy whipping cream
- ½ cup Lotus Biscoff spread (smooth)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Crushed Lotus Biscoff cookies (for garnish)
Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch round baking pan with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In another bowl, whisk the eggs, sugars, buttermilk, oil, and vanilla until smooth.
4. Add the Coffee
Slowly pour the hot brewed coffee into the wet mixture, whisking until well combined. The batter will be thin — that’s what makes it so moist!
5. Combine & Bake
Pour the wet ingredients into the dry and stir until just combined (don’t overmix).
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool completely before topping.
Prepare the Lotus Cream Topping
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Warm the Biscoff spread slightly (10–15 seconds in the microwave) and gently fold it into the whipped cream until smooth and fluffy.
- Spread the Lotus cream over the cooled cake and sprinkle with crushed Lotus cookies.
Serving Suggestions
- Serve chilled or at room temperature with a cup of espresso or cappuccino.
- For extra indulgence, drizzle melted chocolate or caramel sauce on top.
Tips for the Best Results
- Use freshly brewed strong coffee to enhance the chocolate flavor.
- Store the cake covered in the refrigerator for up to 4 days.
- Want extra Lotus flavor? Swirl a few tablespoons of melted Biscoff spread into the batter before baking.
