Introduction

Few desserts strike the perfect balance between deep, rich chocolate and the cozy warmth of coffee like this Chocolate Coffee Cake with Lotus Cream Topping. Each bite is soft, moist, and infused with the aromatic flavor of instant coffee, creating an indulgent treat that feels both comforting and sophisticated.

This cake isn’t just about flavor—it’s about the experience. The subtle bitterness of cocoa beautifully complements the creamy, caramelized sweetness of the Lotus Biscoff cream topping. It’s the kind of dessert that turns an ordinary afternoon coffee into something special and memorable.

Whether served as a family dessert, a holiday centerpiece, or a weekend indulgence, this cake will make your kitchen smell like a café and your heart feel a little warmer. Simple to prepare yet luxuriously rich, it’s an easy dessert recipe that truly delivers homemade comfort.

 

 

Why You’ll Love This Recipe

• Rich Flavor Fusion: Deep cocoa and smooth coffee flavors blend for an irresistible taste.
• Creamy Lotus Topping: The custard-style icing adds a decadent caramel note.
• Easy and Elegant: Simple ingredients come together for a bakery-quality result.
• Perfect Anytime Treat: Ideal for family gatherings, holidays, or cozy evenings.
• Coffee-Lover’s Dream: Every slice pairs perfectly with your morning latte or evening espresso.

 

What You Need

For the Cake Batter

• 3 eggs
• Pinch of salt
• 150 g sugar
• 8 g vanilla sugar
• 80 ml oil
• 100 ml milk
• 2 tsp instant coffee
• 180 g flour
• 20 g cocoa powder (substitute for bitter chocolate)
• 15 g baking powder

For the Coffee Topping

• ½ tbsp sugar
• 1 tbsp cornstarch
• 2 tsp instant coffee
• 325 ml milk
• ½ tbsp cream cheese
• 1 spoonful Lotus cream (Biscoff spread)

 

 

How to Make Chocolate Coffee Cake with Lotus Cream Topping

1. Make the Cake Batter:
   Preheat oven to 350°F (180°C). Whisk eggs and salt until frothy. Add sugar, vanilla sugar, and oil, whisking well. Dissolve instant coffee in milk. Sift flour, cocoa powder, and baking powder together, then mix alternately with the coffee milk into the wet mixture until smooth.
2. Bake the Cake:
   Pour into a greased and floured cake pan. Bake for 35 minutes or until a toothpick comes out clean. Cool completely.
3. Prepare the Coffee Topping:
   In a saucepan, whisk sugar, cornstarch, and instant coffee. Slowly add milk and cook over medium heat, stirring until thickened. Remove from heat, then blend in cream cheese and Lotus cream until silky.
4. Assemble and Serve:
   Spread the warm topping over the cooled cake. Let set, then slice and enjoy!

 

Tips

• Smooth Batter: Always sift your dry ingredients to prevent lumps.
• Custard Perfection: Stir constantly while cooking to avoid sticking.
• Serving Upgrade: Serve with whipped cream or a scoop of vanilla ice cream.
• Storage Tip: Keep in an airtight container to maintain moisture.
• Flavor Boost: Add a pinch of cinnamon to the batter for warmth.

 

Variations

• Mocha Drizzle: Add a thin layer of chocolate ganache on top of the coffee icing.
• Nutty Twist: Fold chopped hazelnuts or almonds into the batter.
• Layer Cake Version: Double the recipe for a beautiful two-layer presentation.
• Cream Swap: Use mascarpone instead of cream cheese for a softer flavor.
• Biscuit Crunch: Sprinkle crushed Biscoff biscuits on top for extra texture.

 

FAQs

1. Can I use brewed coffee instead of instant?
Yes! Replace the milk-coffee mix with equal parts brewed coffee and milk.

2. Is Lotus cream the same as Biscoff spread?
Exactly—Lotus cream is the brand’s caramelized biscuit spread.

3. Can I make this cake ahead of time?
Absolutely. Bake the cake a day ahead and frost when ready to serve.

4. How do I prevent my cake from drying out?
Don’t overbake. Keep it covered after cooling.

5. Can I use butter instead of oil?
Yes, but oil gives a softer crumb.

6. What can I use instead of cream cheese?
Greek yogurt or mascarpone work beautifully.

7. How do I make it vegan?
Use plant-based milk, oil, and vegan cream cheese alternatives.

8. Can I freeze it?
Yes—freeze unfrosted layers up to 2 months.

9. Can I add chocolate chips?
Definitely! Stir in ½ cup for extra richness.

10. Is this good for special occasions?
Perfectly so—it’s elegant enough for celebrations but simple enough for every day.

 

 

Health Benefits

• Cocoa provides antioxidants that boost mood and heart health.
• Coffee may improve focus and metabolism.
• Lotus spread adds comforting, natural spices like cinnamon.
• Eggs offer protein for sustained energy.
• Milk and cream cheese supply calcium and creamy texture.

 

How to Serve

Serve slices slightly chilled with a cappuccino, or warm with ice cream. It’s also lovely with a drizzle of caramel or a sprinkle of cocoa powder before serving.

 

Make Ahead and Storage

• Make Ahead: Bake the cake one day before serving; store unfrosted.
• Storage: Keep in the refrigerator for up to 4 days.
• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.

 

Conclusion

This Chocolate Coffee Cake with Lotus Cream Topping is more than dessert—it’s a moment of indulgence. With its luscious texture, coffee aroma, and creamy Lotus finish, it’s bound to become one of your favorite comfort recipes. Whether you bake it for family or simply for yourself, this cake guarantees satisfaction in every bite.