Here’s a decadent Coffee and Chocolate Cake with Lotus Biscoff Cream Icing—rich chocolate, coffee depth, and that irresistible caramel-spiced Lotus flavor 🍫☕✨
Coffee & Chocolate Cake with Lotus Cream Icing
Ingredients
Chocolate Coffee Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strong brewed coffee, cooled
Lotus Cream Icing
- 1 cup unsalted butter, softened
- 1 (7.05 oz) jar Lotus Biscoff spread
- 3–4 cups powdered sugar
- 2–4 tbsp milk or heavy cream
- 1 tsp vanilla extract
Optional Garnish
- Crushed Lotus Biscoff cookies
- Chocolate shavings
- Cocoa dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix dry ingredients
- In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Cream butter & sugars
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Combine wet & dry
- Alternately add flour mixture and buttermilk to butter mixture, starting and ending with flour.
- Stir in cooled coffee until smooth.
- Bake
- Divide batter between pans.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely on wire racks.
- Make Lotus icing
- Beat butter until creamy.
- Add Lotus spread and beat until smooth.
- Gradually add powdered sugar, alternating with milk/cream, until spreading consistency is achieved.
- Beat in vanilla.
- Assemble cake
- Place one layer on a cake board or plate. Spread a layer of icing.
- Top with second layer. Frost sides and top with remaining icing.
- Decorate
- Sprinkle crushed Lotus cookies or chocolate shavings on top.
- Chill 15–20 minutes for a cleaner slice.
Tips & Variations
- ☕ For extra coffee punch, brush cooled cake layers with 2–3 tbsp coffee or coffee liqueur.
- 🍫 Add chocolate chips to batter for extra richness.
- 🥄 Make mini cupcakes using same recipe; swirl Lotus icing on top.
- ❄️ Store covered at room temp 2–3 days or refrigerate 4–5 days.
If you want, I can also give a moist one-bowl version or layered cake with ganache drizzle for extra wow factor.
Do you want me to make a step-by-step visual layering guide for this cake?
