The softest cake in the world! It melts in your mouth. Incredibly delicious.
This Chocolate Coffee Cake is a rich, moist dessert infused with instant coffee for depth of flavor. It is topped with a creamy, sweet custard-like icing made with coffee, cream cheese, and the popular caramelized biscuit spread, Lotus Biscoff (referred to as Lotus Cream in the ingredients).
ADVERTISEMENT
Chocolate Coffee Cake with Lotus Cream Topping
Ingredients:
Cake Batter:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Salt | Pinch |
| Sugar | 150 grams |
| Vanilla Sugar | 8 grams |
| Oil | 80 milliliters |
| Milk | 100 milliliters |
| Instant Coffee | 2 teaspoons |
| Flour | 180 grams |
| Bitter Chocolate | 20 grams |
| Baking Powder | 15 grams |
Coffee Topping:
| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 tablespoon |
| Cornstarch | 1 tablespoon |
| Instant Coffee | 2 teaspoons |
| Milk | 325 milliliters |
| Cream Cheese | 1/2 tablespoon |
| Lotus Cream | 1 spoonful |
How To Make Chocolate Coffee Cake with Lotus Cream Topping:
1. Make the Cake Batter:
- Preheat and Whisk: Preheat your oven to 350°F (180°C). In a large bowl, whisk together the eggs and salt until frothy.
- Combine Sugars and Oil: Combine the 150 grams of sugar with the 8 grams of vanilla sugar and mix well. Gradually add the 80 milliliters of oil to the egg mixture while whisking continuously.
- Mix Coffee and Dry Ingredients: In a separate bowl, whisk together the 2 teaspoons of instant coffee and 100 milliliters of milk.
- Prepare Cocoa (Note): The original recipe calls for “Bitter Chocolate” to be added to the flour mixture. It is commonly assumed that 20 grams of bitter chocolate (like unsweetened or high-cacao dark chocolate) should be used. However, since the instruction step says to sift the “flour, cocoa powder, and baking powder,” we will proceed by using a suitable amount of cocoa powder instead of melting the bitter chocolate.
- Combine: Sift together the flour, cocoa powder (substituting for bitter chocolate), and baking powder. Add the dry ingredients to the wet ingredients alternately with the coffee-milk mixture, mixing gently until just combined.
2. Bake the Cake:
- Bake: Grease and flour a cake pan. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely before frosting.
3. Make the Coffee Topping:
- Mix Dry Ingredients: In a saucepan, whisk together the tablespoon of sugar, cornstarch, and 2 teaspoons of instant coffee.
- Make Custard: Gradually whisk in the 325 milliliters of milk to avoid lumps. Cook the mixture over medium heat, stirring constantly, until it thickens into a creamy custard.
- Finish Topping: Remove from heat and whisk in the tablespoon of cream cheese and 1 spoonful of Lotus cream until the topping is smooth and well-combined.
4. Assemble and Serve:
- Frost: Once the cake is cool, spread the coffee topping evenly over the top.
- Set and Serve: Let the topping cool and harden before slicing and serving.
Tips:
- Sifting: Sifting the dry ingredients will help ensure a light and smooth cake batter.
- Stirring Topping: Stir the coffee topping constantly while cooking to prevent burning and sticking to the bottom of the pan.
- Serving: Enjoy this cake warm with a cup of tea or coffee, or make it extra decadent by topping with whipped cream or vanilla ice cream.
