Here’s a rich, bakery-style Coffee & Chocolate Cake with Lotus Cream Icing deep chocolate flavor, subtle coffee aroma, and a smooth caramelized Lotus Biscoff frosting Perfect for birthdays, tea time, or special occasions.
Coffee & Chocolate Cake with Lotus Cream Icing
⏱ Time
-
Prep: 25 minutes
-
Bake: 35–40 minutes
-
Cooling & frosting: 30 minutes
🍰 Yield
-
1 round 8-inch cake (or 2-layer cake)
🧾 Ingredients
Chocolate Coffee Cake
Dry Ingredients
-
1¾ cups all-purpose flour
-
¾ cup unsweetened cocoa powder
-
1½ cups granulated sugar
-
1½ tsp baking powder
-
1½ tsp baking soda
-
½ tsp salt
Wet Ingredients
-
2 large eggs, room temperature
-
½ cup vegetable oil
-
1 cup milk (room temperature)
-
1 tsp vanilla extract
-
1 tbsp instant coffee powder
-
¾ cup hot water
Lotus Cream Icing
-
1 cup (225 g) cream cheese, softened
-
½ cup unsalted butter, softened
-
¾ cup Lotus Biscoff spread
-
1 cup powdered sugar (adjust to taste)
-
1–2 tbsp warm milk or cream (for consistency)
👩🍳 Directions (Step-by-Step)
Step 1: Prepare Cake Batter
-
Preheat oven to 170°C (340°F).
-
Grease and line an 8-inch round pan.
-
In a bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
-
In another bowl, beat eggs lightly.
-
Add oil, milk, and vanilla; mix well.
-
Dissolve instant coffee in hot water.
Step 3: Combine
-
Add wet ingredients to dry ingredients.
-
Slowly pour in coffee mixture.
-
Mix until smooth (batter will be thin).
Step 4: Bake
-
Pour batter into prepared pan.
-
Bake 35–40 minutes.
-
Toothpick should come out with a few moist crumbs.
-
Cool in pan 10 minutes, then cool completely on rack.
🧁 Lotus Cream Icing
Step 5: Make Icing
-
Beat cream cheese and butter until smooth.
-
Add Lotus spread and mix until creamy.
-
Add powdered sugar gradually.
-
Add milk/cream if needed for spreadable consistency.
Step 6: Frost the Cake
-
Spread icing evenly over cooled cake.
-
For layered cake, frost between layers and on top.
⭐ Decoration Ideas
-
Drizzle melted Lotus spread on top
-
Sprinkle crushed Lotus biscuits
-
Add chocolate shavings or cocoa dust
-
Pipe rosettes using icing bag
🔁 Variations
-
Eggless Version: Replace eggs with ½ cup yogurt + ½ tsp baking soda
-
Mocha Cake: Increase coffee to 1½ tbsp
-
Chocolate Ganache Layer: Add ganache under Lotus icing
-
Cupcakes: Bake 18–20 minutes
🧊 Storage
-
Refrigerator: up to 4 days
-
Bring to room temperature before serving
🥗 Approx Nutrition (Per Slice)
-
Calories: ~420
-
Fat: 24 g
-
Carbs: 45 g
-
Protein: 6 g
