Chocolate Coffee Cake with Lotus Cream

Ingredients

For the Cake:

2 cups all-purpose flour

1 cup sugar

½ cup brown sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 large eggs

1 cup milk (or buttermilk)

½ cup vegetable oil (or melted butter)

1 cup strong brewed coffee (hot)

2 tsp vanilla extract

For the Lotus Cream Filling:

½ cup Lotus Biscoff spread

½ cup sweetened condensed milk

100 ml heavy cream or whipping cream

1 tbsp butter

Instructions

1. Prepare the Cake Batter
2. Preheat oven to 175°C (350°F). Grease and line a rectangular baking pan.
3. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
4. In another bowl, beat eggs, sugar, and brown sugar until light and fluffy.
5. Add milk, oil, and vanilla extract; mix well.
6. Gradually combine wet and dry ingredients.
7. Stir in hot coffee and mix until smooth and slightly runny.
8. Bake

Pour batter into the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely, then slice the cake horizontally into two equal layers.

3. Make the Lotus Cream
4. In a saucepan, add Lotus spread, condensed milk, cream, and butter.
5. Stir on low heat until smooth and thickened (5–7 minutes).
6. Let it cool slightly before using.
7. Assemble

Spread the Lotus cream evenly on the bottom cake layer.

Place the top layer gently over it.

Chill for 30 minutes to set.

Optional: dust with powdered sugar before serving.

☕ Serving Tip

Pairs beautifully with a cappuccino or a glass of cold milk.
Store leftovers in the fridge for up to 4 days — it tastes even better the next day!