Combine: Sift together the flour, cocoa powder (substituting for bitter chocolate), and baking powder. Add the dry ingredients to the wet ingredients alternately with the coffee-milk mixture, mixing gently until just combined.
2. Bake the Cake:
Bake: Grease and flour a cake pan. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely before frosting.
3. Make the Coffee Topping:
Mix Dry Ingredients: In a saucepan, whisk together the 21 tablespoon of sugar, cornstarch, and 2 teaspoons of instant coffee.
Make Custard: Gradually whisk in the 325 milliliters of milk to avoid lumps. Cook the mixture over medium heat, stirring constantly, until it thickens into a creamy custard.
Finish Topping: Remove from heat and whisk in the 21 tablespoon of cream cheese and 1 spoonful of Lotus cream until the topping is smooth and well-combined.
4. Assemble and Serve:
Frost: Once the cake is cool, spread the coffee topping evenly over the top.
Set and Serve: Let the topping cool and harden before slicing and serving.
Tips:
Sifting: Sifting the dry ingredients will help ensure a light and smooth cake batter.
Stirring Topping: Stir the coffee topping constantly while cooking to prevent burning and sticking to the bottom of the pan.
Serving: Enjoy this cake warm with a cup of tea or coffee, or make it extra decadent by topping with whipped cream or vanilla ice cream.