Chocolate Coffee Cake with Lotus Cream Topping

 

Chocolate Coffee Cake with Lotus Cream Topping

Ingredients

For the Cake Batter:

3 large eggs

Pinch of salt

150 g granulated sugar

8 g vanilla sugar

80 ml vegetable oil

100 ml milk

2 tsp instant coffee

180 g all-purpose flour

20 g unsweetened cocoa powder (used in place of bitter chocolate)

15 g baking powder

For the Coffee Topping:

½ tbsp granulated sugar

1 tbsp cornstarch

2 tsp instant coffee

325 ml milk

½ tbsp cream cheese

1 tbsp Lotus cream (cookie butter)

Instructions

Step 1 – Make the Cake Batter

Preheat and Whisk:

Preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together the eggs and a pinch of salt until light and frothy.

Combine Sugars and Oil:

Add the sugar and vanilla sugar to the egg mixture and whisk until well blended. Gradually pour in the oil while continuing to whisk until the mixture becomes smooth and slightly glossy.

Mix Coffee and Milk:

In a separate small bowl, dissolve the instant coffee in milk. Stir well until the coffee is fully incorporated.

Combine the Dry Ingredients:

Sift together the flour, cocoa powder (used here as a substitute for the 20g of bitter chocolate), and baking powder. Sifting ensures a light, lump-free batter.

Combine Wet and Dry:

Add the dry ingredients to the wet mixture in stages, alternating with the coffee-milk mixture. Mix gently after each addition until the batter is smooth and evenly combined — avoid overmixing to keep the cake tender.

Step 2 – Bake the Cake

Grease and flour your baking pan. Pour the batter in and smooth the top evenly.

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cake cool completely before adding the topping.

Step 3 – Make the Coffee Topping

Mix Dry Ingredients:

In a medium saucepan, whisk together the sugar, cornstarch, and instant coffee until evenly combined.

Cook into Custard:

Gradually pour in the milk, whisking constantly to avoid lumps.

Place over medium heat and cook, stirring continuously, until the mixture thickens into a smooth, creamy custard consistency.

Finish the Topping:

Remove from heat and whisk in the cream cheese and Lotus cream until fully incorporated and silky. Set aside to cool slightly.

Step 4 – Assemble and Serve

Once the cake has cooled, spread the coffee-cream mixture evenly over the top using a spatula.

Let the topping set at room temperature or refrigerate briefly before slicing.

Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

💡 Tips for Success

Sift thoroughly: This keeps your cake light and prevents clumps of cocoa or flour.

Stir constantly: When making the topping, constant stirring prevents scorching and ensures silky texture.

Serve creatively: The cake pairs beautifully with hot coffee or tea — its deep chocolate-coffee notes make it ideal for any cozy dessert moment.