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Coffee and Chocolate Cake with Lotus Cream Icing
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:
- Preheat your oven to 180°C (350°F). Grease and flour a rectangular pan, approximately 30×20 cm.
- In a large bowl, beat the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternately add the flour mixture with the coffee and milk to the butter mixture, beginning and ending with the flour. Mix until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- Once the cake has completely cooled, cut it horizontally to create two layers.
- Spread a generous layer of Lotus Biscoff cream on one of the cake layers.
- Place the second layer on top, forming a sandwich.
- Sprinkle powdered sugar on top for decoration.
Presentation
- Cut the cake into individual portions and serve.