Coffee and Chocolate Cake with Lotus Cream Icing

Ingredients

For the cake:

• 200 g all-purpose flour
• 200 g sugar
• 200 g butter
• 4 eggs
• 50 g cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch of salt
• 150 ml strong coffee (chilled)
• 100 ml milk

For the Lotus cream filling and topping:

• 400 g Lotus Biscoff cream (caramel biscuit cream)
• Powdered sugar (for decoration)

Instructions

For the cake:

1. Preheat your oven to 180°C (350°F). Grease and flour a rectangular pan, approximately 30×20 cm.
2. In a large bowl, beat the butter and sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Alternately add the flour mixture with the coffee and milk to the butter mixture, beginning and ending with the flour. Mix until well combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the filling and topping:

1. Once the cake has completely cooled, cut it horizontally to create two layers.
2. Spread a generous layer of Lotus Biscoff cream on one of the cake layers.
3. Place the second layer on top, forming a sandwich.
4. Sprinkle powdered sugar on top for decoration.

Presentation

1. Cut the cake into individual portions and serve.