Chocolate Coffee Cake with Lotus Cream Topping 

This chocolate coffee cake brings together bold espresso-flavored batter and a tender, fudgy crumb. A silky Lotus (Biscoff) cream topping — lightly sweet, spiced, and impossibly smooth — finishes the cake for a dessert that’s equal parts elegant and everyday-comfort. Perfect with an afternoon coffee or as a showstopper for gatherings. 

Why this recipe works

The duo of cocoa and brewed coffee deepens the chocolate flavor; instant espresso sharpens the aroma without adding liquid. Sour cream (or yogurt) keeps the crumb moist and tender, while brown sugar adds caramel notes that echo the Lotus topping. The Lotus cream topping is easy to make with crushed Lotus cookies folded into whipped cream and a touch of condensed milk for stability and richness.

Ingredients

For the cake

• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 1⅓ cups (270g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• 2 large eggs, room temperature
• ¾ cup (180ml) buttermilk or plain yogurt
• ½ cup (120ml) neutral oil (vegetable or canola)
• ¾ cup (180ml) hot brewed coffee + 1 tsp instant espresso powder
• 1 tsp pure vanilla extract

For the Lotus cream topping

• 1 cup (240ml) heavy whipping cream, cold
• ¾ cup (200g) Lotus Biscoff spread (smooth)
• 3–4 tbsp sweetened condensed milk (adjust sweetness)
• 6–8 Lotus (Biscoff) biscuits, crushed (reserve a few for garnish)
• Optional: a pinch of ground cinnamon or sea salt

Equipment

• 9-inch (23cm) round cake pan or 8×8-inch square pan
• Electric mixer or whisk
• Mixing bowls, spatula, sieve for dry ingredients

Step-by-step instructions

1. Preheat & prep: Preheat the oven to 350°F (175°C). Grease the cake pan and line the bottom with parchment.
2. Mix dry ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both sugars to combine.
3. Combine wet: In a separate bowl, whisk eggs, buttermilk (or yogurt), oil, and vanilla until smooth.
4. Bloom the coffee: Stir the instant espresso into the hot brewed coffee until dissolved. Let cool slightly.
5. Make the batter: Add the wet mixture to the dry ingredients and stir until just combined. Slowly pour in the coffee while folding the batter — it will be thin. Don’t overmix.
6. Bake: Pour batter into the prepared pan and bake 35–40 minutes (round) or 30–35 minutes (square), or until a toothpick comes out with a few moist crumbs. The cake will continue to set as it cools.
7. Cool completely: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool fully before topping.
8. Make Lotus cream: Chill a bowl and beaters. Whip the heavy cream to medium peaks. Fold in Lotus spread and condensed milk until smooth. Gently fold in crushed Lotus biscuits for texture. Adjust sweetness if needed; add a pinch of cinnamon if desired.
9. Assemble: Once the cake is fully cool, spread the Lotus cream evenly over the top. Garnish with reserved crushed biscuits and a drizzle of warmed Lotus spread if you like.
10. Chill (optional): For firm slicing, chill the cake 30–60 minutes to set the topping. Serve at room temperature for the creamiest texture.

Tips for success

• Use hot coffee: Hot brewed coffee (not boiling) intensifies chocolate flavor. Instant espresso powder amplifies aroma without watering down the batter.
• Measure properly: Spoon and level flour to avoid a dry cake. Use a kitchen scale for best accuracy.
• Don’t overmix: Mix until the ingredients are just combined to keep the cake tender.
• Lotus spread temperature: If your Lotus spread is stiff, warm it gently (10–15 seconds in the microwave) so it folds easily into cream.
• Stability: Adding a small amount (1–2 tbsp) of cream cheese or mascarpone to the topping will stabilize it for longer display or warmer environments.

Variations & swaps

• Vegan version: Use plant-based yogurt, a neutral oil, aquafaba or whipped coconut cream, and a dairy-free Lotus-style cookie spread.
• Chocolate ripple: Fold 1/3 cup mini chocolate chips into batter for extra chocolate pockets.
• Coffee-forward: Replace half the brewed coffee with cold espresso for a stronger coffee punch.
• Layer cake: Bake in two 8-inch pans, slice, and stack with Lotus cream between layers for a celebration cake.

Serving suggestions

Serve slices with a dollop of extra whipped cream, a few Biscoff crumbs, or a scoop of vanilla ice cream. A small cup of espresso or a latte alongside heightens the cozy coffee-and-cake vibe.

Storage

Cover and refrigerate leftover cake up to 3 days. Bring to room temperature before serving. The topping will soften over time; if it becomes thin, re-whip a little cream and fold in extra Lotus spread before re-topping.

 

Frequently Asked Questions

Can I use store-bought Lotus spread?

Yes — using store-bought Biscoff spread keeps the topping authentic and simple. If it’s too thick, warm it slightly and fold into whipped cream.

Is Lotus the same as Biscoff?

Lotus is the brand name commonly associated with Biscoff cookies and spread. If you can’t find Lotus, choose a spiced caramel cookie spread and crushed cookies that mimic the flavor.

Can the cake be frozen?

Yes — freeze the plain baked cake (no topping) wrapped well for up to 2 months. Thaw overnight in the fridge and add the Lotus cream topping before serving.

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