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Directions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the brewed coffee, milk, oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Lotus Cream Topping:
- In a medium bowl, whip the heavy cream until it begins to thicken.
- Add the Lotus Biscoff spread, powdered sugar, and vanilla extract.
- Continue whipping until stiff peaks form.
- Spread the Lotus cream topping over the cooled cake.
Tips and Shortcuts
- Tip: Use high-quality cocoa powder for the best chocolate flavor.
- Shortcut: You can use store-bought whipped cream if you’re short on time, and simply fold in the Lotus Biscoff spread.
- Variation: Add a handful of chocolate chips to the batter for extra chocolatey goodness.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- 8-inch round cake pan
- Cooling rack
- Spatula
- Measuring cups and spoons
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, simply leave at room temperature for a couple of hours or overnight in the refrigerator.
Food and Drink Pairings
This cake pairs wonderfully with a hot cup of coffee or a glass of cold milk. For an indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
