Description
Indulge in this rich and decadent Chocolate Coffee Cake, topped with a silky Lotus cream layer. With its perfect balance of coffee and chocolate flavors, this cake is a show-stopping dessert for any occasion.
Why You’ll Love This Recipe
- Perfect Flavor Pairing: The bold coffee enhances the deep chocolate notes.
- Unique Topping: The Lotus cream adds an indulgent and slightly spiced twist.
- Crowd-Pleaser: Great for celebrations, tea-time, or simply treating yourself!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8–10
Ingredients
For the Cake
- 3 eggs
- A pinch of salt
- 150g (3/4 cup) sugar
- 8g (1 tsp) vanilla sugar
- 80ml (1/3 cup) oil
- 100ml (1/2 cup) milk
- 1 tbsp instant coffee
- 180g (1 1/2 cups) all-purpose flour
- 20g (2 tbsp) unsweetened cocoa powder
- 15g (1 tbsp) baking powder
For the Lotus Cream Topping
- 1 tbsp sugar
- 1 heaping tbsp cornstarch
- 1 tbsp instant coffee
- 300ml (1 1/4 cups) milk
- 1 tbsp Lotus cream
Step-by-Step Instructions
Prepare the Cake Batter
- Preheat the oven: Set to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk the eggs and a pinch of salt until frothy. Gradually add sugar and vanilla sugar, mixing until combined.
- Add oil and milk: Slowly pour in the oil, then mix in the milk and instant coffee. Stir until smooth.
- Incorporate dry ingredients: Sift together flour, cocoa powder, and baking powder. Gently fold into the wet mixture until the batter is smooth and lump-free.
Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the topping.
Prepare the Lotus Cream Topping
- In a medium saucepan, combine sugar, cornstarch, and instant coffee.
- Gradually whisk in the milk, ensuring no lumps form.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the Lotus cream until smooth and glossy.
Assemble the Cake
- Spread the Lotus cream topping evenly over the cooled cake.
- Let the topping set at room temperature or chill in the refrigerator for a firmer texture.
Pro Tips
- Sift Dry Ingredients: Prevents lumps and ensures a smooth batter.
- Stir Constantly: Avoid burning the topping by continuous stirring while cooking.
- Cool Completely: Applying the topping to a warm cake may cause it to melt or slide off.
Serving Suggestions
- Pair with whipped cream or vanilla ice cream for extra indulgence.
- Enjoy with a steaming cup of coffee or tea.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the refrigerator for up to 7 days.
FAQ
1. Can I use a different topping instead of Lotus cream?
Absolutely! Try a cream cheese glaze, ganache, or whipped cream for variation.
2. What if I don’t have instant coffee?
You can substitute with 1/4 cup of strong brewed coffee, reducing the milk by the same amount.
3. Can this be made gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Conclusion
This Chocolate Coffee Cake with Lotus Cream Topping is a rich, flavorful dessert that’s sure to impress. Its moist texture and unique topping make it a must-try for cake lovers. Perfect for holidays, birthdays, or a weekend indulgence, this recipe is guaranteed to become a favorite.
Bake it, love it, and share it with friends and family!
