The softest cake in the world! It melts in your mouth. Incredibly delicious.

This Chocolate Coffee Cake is a rich, moist dessert infused with instant coffee for depth of flavor. It is topped with a creamy, sweet custard-like icing made with coffee, cream cheese, and the popular caramelized biscuit spread, Lotus Biscoff (referred to as Lotus Cream in the ingredients).

Chocolate Coffee Cake with Lotus Cream Topping
Ingredients:
Cake Batter:
Ingredient Quantity
Eggs 3
Salt Pinch
Sugar 150 grams
Vanilla Sugar 8 grams
Oil 80 milliliters
Milk 100 milliliters
Instant Coffee 2 teaspoons
Flour 180 grams
Bitter Chocolate 20 grams
Baking Powder 15 grams
Coffee Topping:
Ingredient Quantity
Sugar 1/2 tablespoon
Cornstarch 1 tablespoon
Instant Coffee 2 teaspoons
Milk 325 milliliters
Cream Cheese 1/2 tablespoon
Lotus Cream 1 spoonful
How To Make Chocolate Coffee Cake with Lotus Cream Topping:
1. Make the Cake Batter:
Preheat and Whisk: Preheat your oven to 350°F (180°C). In a large bowl, whisk together the eggs and salt until frothy.
Combine Sugars and Oil: Combine the 150 grams of sugar with the 8 grams of vanilla sugar and mix well. Gradually add the 80 milliliters of oil to the egg mixture while whisking continuously.
Mix Coffee and Dry Ingredients: In a separate bowl, whisk together the 2 teaspoons of instant coffee and 100 milliliters of milk.
Prepare Cocoa (Note): The original recipe calls for “Bitter Chocolate” to be added to the flour mixture. It is commonly assumed that 20 grams of bitter chocolate (like unsweetened or high-cacao dark chocolate) should be used. However, since the instruction step says to sift the “flour, cocoa powder, and baking powder,” we will proceed by using a suitable amount of cocoa powder instead of melting the bitter chocolate.