The softest cake in the world! It melts in your mouth. Incredibly delicious. Ingredients 3 eggs A pinch of salt 8g vanilla sugar 100ml milk 1 tablespoon instant coffee 180g flour 20g bitter cocoa 15g baking powder .... ◼️⏹️✅Must express something to keep getting my recipes

 

 Why this cake works & what the flavor combination offers

When you bring together chocolate + coffee + Lotus Biscoff, you get a trio that hits major flavor notes:

• Chocolate brings depth, richness, slight bitterness (especially if you use cocoa or dark chocolate) — which grounds the dessert.

• Coffee / espresso amplifies the chocolate’s complexity (you’ll often find coffee added to chocolate cakes to intensify flavour) and introduces a subtle roast and aromatic note.

• Lotus Biscoff adds caramelised biscuit flavour, cinnamon/ginger‑spice undertones, crunchy texture (if using biscuits) and creamy richness (when using the spread). The contrast between the chocolate‑coffee base and the caramel‑biscuit note gives the cake a premium feel.

Putting them together: you’ll bake a moist chocolate cake (with coffee in the batter), then top it (or fill it) with a Lotus‑Biscoff‑infused topping, frosting or glaze. The result is indulgent, geared for dessert lovers who want a more sophisticated flavor “twist.”

We found several existing recipes that incorporate these combinations:

• A “Chocolate Biscoff Cake” that pairs chocolate sponge with Lotus spread and Buttercream. A Mummy Too+2Cookie Dough Diaries+2

• A “Biscoff Coffee Cake” recipe that uses instant coffee + Biscoff spread for flavouring. Maria's Kitchen

• A generic “Chocolate Coffee Cake with Lotus Cream Topping” concept described online. وصفات متنوعة

We’ll synthesize these inspirations into a full recipe with options and detailed guidance.

---

2. Ingredients & what to look for

Here’s a breakdown of the full ingredient list (for a two‑layer cake, roughly 10‑12 servings) plus commentary on why each is used and what substitutions you might consider.

Cake (base)

• 1½ cups (≈ 190 g) all‑purpose flour

• ¾ cup (≈ 65 g) unsweetened Dutch‑process cocoa powder (using Dutch‐processed ensures a deeper, milder chocolate flavour)

• 1½ teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt — to balance and enhance the sweetness & chocolate.

• 2 large eggs, room temperature — for structure.

• ½ cup (≈ 120 ml) vegetable oil (neutral oil such as canola or sunflower) — oil helps keep the cake moist (as per one of the Biscoff chocolate cake recipes). Cookie Dough Diaries

• ½ cup (≈ 120 ml) milk (or dairy‑free milk if needed)

• 1 teaspoon vanilla extract

• 1 cup (≈ 240 ml) strong brewed coffee, cooled to room temperature (coffee intensifies chocolate and supports the “coffee cake” theme).

• ½ cup (≈ 120 g) granulated sugar — you may increase slightly depending on how sweet you want the cake.

• Optional: ¼ cup buttermilk (or substitute yoghurt + a splash of vinegar) for extra moisture / tang (some recipes include buttermilk).

Lotus Biscoff elements & topping/frosting

• ½ cup (≈ 120 g) Lotus Biscoff spread (smooth) — for the Lotus flavour.

• 1 teaspoon instant coffee granules (optional but good if you want a distinct coffee note in the topping)

• ¼ cup (≈ 60 ml) heavy cream — for the glaze or topping to achieve a pouring texture (as in the “cream topping” in the generic recipe). وصفات متنوعة

• 1½ cups (≈ 180‑200 g) powdered sugar (for frosting or mixing with the Lotus spread)

• Optional: ½ cup (≈ 50 g) crushed Lotus Biscoff biscuits (for sprinkling or layering) for added crunch and texture. Several of the referenced recipes include crushed biscuits. Sainsbury`s Magazine

• Optional: dark chocolate shavings or drizzle to finish.

Equipment & preparation

• Two 8‑inch (20 cm) round cake pans, greased and lined.

• Mixing bowls, whisk, electric mixer or stand mixer.

• Cooling rack.

• Small saucepan for topping/glaze.

• Weight scale recommended for precision (especially for cocoa/flour) – one recipe suggests using a scale for best texture. Cookie Dough Diaries

---

3. Step‑by‑Step Instructions

We’ll walk through the major steps: prepping, mixing the batter, baking, cooling, preparing the Lotus‑topping/frosting, assembly, decoration. Pay attention to the tips given along the way.

Step 1: Pre‑heat and prepare pans

• Pre‑heat your oven to 350 °F (175 °C) (or 180 °C for conventional) — common for chocolate cakes.

• Grease two 8‑inch round pans, line the bottoms with parchment paper and grease again (or flour lightly) to ensure easy removal.

• Set aside on a rack or table.

Step 2: Mix the dry ingredients

• In a bowl, sift (or whisk) together: flour, cocoa powder, baking soda, baking powder, and salt.

• Whisk until evenly combined and no lumps remain (especially for cocoa).
  Tip: Use Dutch‑process cocoa for richer chocolate flavour; natural cocoa works but may shift acidity/texture.

Step 3: Mix the wet ingredients

• In another large bowl (or the bowl of a mixer), whisk together the eggs, sugar, vegetable oil, milk, vanilla extract and cooled strong brewed coffee.

• If using buttermilk or yoghurt/vinegar substitute, mix that in here as well.

• Ensure the coffee is not hot (so it doesn’t scramble eggs) — room temperature is best.

Step 4: Combine wet + dry

• Add the dry mixture into the wet ingredients in batches (or vice versa) and mix until just combined. Avoid over‑mixing (which can make the cake dense, as mentioned in one recipe’s tips). Cookie Dough Diaries

• Scrape the sides and bottom of the bowl to ensure an even batter.

• The batter should be smooth, pourable but not watery.

Step 5: Bake the cake layers

• Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release air bubbles.

• Place in the pre‑heated oven and bake for about 30–35 minutes, or until a toothpick inserted into the centre comes out clean (or with a few moist crumbs). Note: Some variations bake ~30‑35 minutes; check at 25 minutes if your oven runs hot.

• Once baked, remove from the oven and allow the pans to sit for about 10 minutes. Then carefully remove the cakes and set them on a cooling rack to cool completely.
  Tip: Wait until fully cooled before frosting or applying topping—if warm, topping may melt or run.

Step 6: Prepare the Lotus topping / glaze or frosting

Depending on how you want to serve the cake, you can use either: a simple Lotus‑cream glaze (pourable) or a Lotus buttercream/frosting. I’ll describe both options.

Option A: Lotus Cream Glaze (simpler)

• In a small saucepan, combine the Lotus Biscoff spread and the heavy cream (¼ cup or so) and gently heat over low heat, stirring until smooth and well combined. This mirrors the “Lotus cream topping” idea from the generic recipe. وصفات متنوعة

• Once combined, remove from heat and allow to cool slightly so it’s thick but still pourable.

• If you like, stir in 1 teaspoon of instant coffee granules (dissolved) for a coffee‑accent.

• At this point you might also stir in a handful of crushed Lotus biscuits for texture (optional).

• When the cake layers are cool, pour/spread this glaze over the top layer (or between layers) and allow it to set for about 10 minutes.

Option B: Lotus Buttercream / Frosting (for fuller frosting)

• In a mixing bowl or stand mixer, beat ½ cup (≈ 120 g) unsalted butter until pale and fluffy.

• Gradually add the powdered sugar (1½ cups ≈ 180‑200 g) while mixing, and beat until combined.

• Add the Lotus Biscoff spread (½ cup ≈ 120 g) and a splash of cream/milk (1–2 Tbsp) to loosen. Optionally add 1 teaspoon instant coffee.

• Continue to beat until smooth and spreadable.

• Use this frosting to sandwich between the cake layers and to cover the top (and optionally sides) of the cake.

• Once frosted, you can further drizzle warmed Lotus spread on top, sprinkle crushed biscuits, or adorn with dark chocolate shavings.

Step 7: Assemble the cake

• If you’ve opted for the buttercream route, level the two cake layers (trim a domed top if needed) so they sit evenly.

• Place one layer on your serving platter, spread a layer of frosting (or glaze) over it. If using glaze, you may pour it now.

• Place the second layer on top.

• Frost the top (and sides if you like) with the Lotus‑buttercream.

• Drizzle more Lotus spread on top (warm a little so it drizzles well) and sprinkle crushed Lotus biscuits around the edges or top for decorative crunch.

• If you used the simpler glaze option, once the glaze has set (~10 minutes), you can optionally garnish with a dusting of powdered sugar, cocoa powder, or chocolate shavings.

Step 8: Let it set & slice

• For best results, refrigerate the assembled cake for at least 30 minutes (especially if using buttercream) so the frosting glues the layers together and slices hold more cleanly.

• Remove from fridge about 10‑15 minutes before serving so that the cake isn’t too cold.

• Use a sharp serrated knife to slice. Clean the blade between cuts for neater slices. Serve at room temperature (or slightly cool).

---

4. Timeline & Important Tips

Estimated Total Time: ≈ 1 hour 30 minutes including bake + cooling + topping + assembly (though you might extend if you chill longer).
Key timing points & tips:

• Don’t skip the coffee in the cake batter: it enhances the chocolate rather than making it “taste of coffee.”

• Use room‑temperature eggs, milk, oil for smoother mixing.

• Wait until the cake is completely cool before applying the Lotus glaze or buttercream—warm cake can melt frosting or make it slide off. See note in one recipe. Cookie Dough Diaries

• For the glaze route, heat the Lotus spread + cream just enough to combine; don’t overheat or burn.

• For the buttercream route, ensure the butter is well‑softened and beat until pale for best texture.

• Level the cake layers so the final assembly is even (unlevel cakes cause frosting to slide or lean).

• If the glaze option is used, consider placing the cake on a rack over a tray while pouring glaze to catch drips—easier cleaning.

• For a clean slice, let the cake set (chill) a bit after assembly.

---

5. Variations & Customisations

This “Chocolate Coffee Cake with Lotus” is quite adaptable. Here are some variation ideas:

Alternative flours or dietary versions

• Use ½ whole‑wheat flour + ½ all‑purpose for more texture (though it may slightly change moistness).

• For gluten‑free: use a good all‑purpose gluten‑free flour blend, ensure cocoa is gluten‑free.

• For dairy‑free: swap the milk and cream for plant‑based alternatives (soy, oat, almond) and ensure Lotus spread is vegan‑friendly (it often is vegan by ingredients, but check). Many Biscoff chocolate cake recipes claim vegan compatibility. Cookie Dough Diaries

Intensify the coffee flavour

• Use espresso instead of regular brewed coffee (1 Tbsp strong espresso diluted to 1 cup water).

• Add 1–2 teaspoons instant coffee to buttercream or glaze for a “mocha‑Lotus” twist.

• Soak the cake layers briefly in coffee syrup (≈½ cup strong coffee + 2 Tbsp sugar) before frosting for extra flavour and moisture (commonly done in layered cakes).

Add texture & layers

• Break up Lotus biscuits and sprinkle between layers for crunch.

• Add a thin ganache layer between cake and frosting: melt 100 g dark chocolate + 50 ml cream and pour thinly between layers.

• Use a swirl of Lotus spread inside the cake batter (before baking) for hidden pockets of caramel biscuit flavour.

• Top with chocolate curls, caramel sauce, or even espresso‑infused whipped cream for extra flair.

Adjust sweetness/bitterness

• If you find the Lotus spread sweet, you can reduce sugar in the cake slightly (e.g., use ¾ cup instead of 1 cup) or use slightly more cocoa (<– increases bitterness).

• If you want less sweetness on topping, skip powdered sugar garnish, or add a pinch of salt to the buttercream to balance (salted caramel effect).

Presentation changes

• Instead of two round layers, you could bake in a 9×13″ sheet pan and do a single layer cake topped with Lotus cream.

• For a drip‑style look: frost the cake, then warm Lotus spread and drizzle around the top edges so it “drips” over the sides. Then top with crushed biscuits.

• For mini versions: bake cupcakes or mini cakes with Lotus buttercream and biscuit crumble.

---

6. Troubleshooting & Common Issues

Problem	Cause	Solution
Cake sunken in the middle	Under‑baked or too much moisture (coffee ?)	Ensure bake time is enough (toothpick test), reduce fluid slightly if needed
Frosting/slightly melted	Cake still warm when frosting applied	Wait for cake to cool completely before applying glaze or buttercream
Frosting too sweet or heavy	Lotus spread + sugar heavy	Reduce powdered sugar, add a pinch salt, more cocoa or coffee for balance
Cake too dry	Over‑baked, too much flour, or insufficient liquid	Check flour measurement, avoid over‑mixing, ensure coffee/milk amounts correct
Glaze too runny	Lotus spread/cream mixture too hot or too loose	Heat just lightly, let cool slightly before pouring, or add more lotus spread and less cream
Crumbs in frosting	Frosting was applied before cake good and set	Crumb‑coat frosting; let set; use chilled cake

---

7. Storage & Serving Suggestions

• Serving: Serve room‑temperature (or slightly cool). If buttercream was used, allow 10 minutes outside of fridge before slicing so it’s not too firm.

• Storage: Cover cake loosely with cake dome or fridge container. Mould and buttercream (or glaze) keep fine for 2–3 days in fridge. For best flavour/texture, consume within that window. Some cake recipes mention keeping up to 5 days. Sainsbury`s Magazine

• Freezing: You can freeze unfrosted cake layers (wrapped in plastic + foil) for up to 1–2 months. Thaw overnight in fridge then frost. Frosted cake can also be frozen (as some “drip cake” recipes note) for up to 2–3 months; wrap well. Sweet Mouth Joy

• Re‑serving leftovers: Because of the coffee content, the cake pairs excellently with strong coffee or espresso on the side. The Lotus‑biscuit flavour also makes it ideal for an afternoon tea/dessert plate rather than a heavy after‑dinner dessert.

---

8. Final Recipe Summary: Chocolate Coffee Cake with Lotus

Yields: ~10‑12 servings
Bake: Two 8‑inch round cake layers
Prep & Bake Time: ~1h 30m total

Ingredients

Cake:

• 1½ cups (≈108 g) all‑purpose flour (check with scale)

• ¾ cup (≈65 g) Dutch‑process cocoa powder

• 1½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 large eggs (room temp)

• ½ cup (120 ml) vegetable oil

• ½ cup (120 ml) milk (or milk alternative)

• 1 teaspoon vanilla extract

• 1 cup (240 ml) strong brewed coffee, cooled

• 1 cup (≈200‑240 g) granulated sugar

• Optional: ¼ cup (60 ml) buttermilk (or yoghurt + splash vinegar)

Lotus Biscoff topping/frosting:

• ½ cup (≈120 g) Lotus Biscoff spread (smooth)

• ¼ cup (≈60 ml) heavy cream (for glaze)

• 1½ cups (≈180‑200 g) powdered sugar (for buttercream)

• Optional: 1 teaspoon instant coffee granules (for extra coffee note)

• Optional: ½ cup (≈50 g) crushed Lotus Biscoff biscuits (or more for sprinkling)

• Optional: Dark chocolate shavings/truffle bits for decoration

Instructions

1. Pre‑heat oven to 350 °F (175 °C). Grease and line two 8‑inch round cake pans.

2. In one bowl, sift/whisk together all dry ingredients: flour, cocoa, baking soda, baking powder, and salt.

3. In a separate bowl, whisk eggs + sugar until combined, then add oil, milk, vanilla, and cooled coffee (and buttermilk if using).

4. Add the dry ingredients to the wet mixture gradually, mixing until just combined. Avoid over‑mixing.

5. Divide batter evenly between the prepared pans, tap gently to release air bubbles. Bake ~30‑35 minutes or until a toothpick comes out with moist crumbs but no wet batter.

6. Remove cakes from oven, let sit in pans ~10 minutes, then transfer to cooling rack and cool completely.

7. If using glaze: In a small saucepan, combine Lotus Biscoff spread + heavy cream over low heat, stir until smooth. (Optionally stir in instant coffee granules). Let cool until still pourable but not hot.

8. If using buttercream: Beat butter until pale, add powdered sugar gradually, then add Lotus Biscoff spread and a splash of cream/milk (and optional instant coffee). Beat until smooth and spreadable.

9. Level the cake layers if needed. Place first layer on serving plate, spread topping/frosting. Place second layer on top, then cover the top (and sides if you like) with the remaining topping/frosting.

10. Drizzle warmed Lotus spread on top, sprinkle crushed biscuits, add chocolate shavings if desired.

11. For neat slices, chill the assembled cake for ~30 minutes. Then slice with a sharp serrated knife, cleaning between cuts.

12. Serve at room temperature, optionally with a cup of strong coffee or espresso.

Serving suggestions

• Decorate with a dusting of powdered sugar or cocoa before serving.

• Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream for contrast.

• This cake is ideal for birthdays, dessert after dinner, or a special tea‑time treat.

• Store leftovers covered in the fridge; bring to room temperature before serving next day for best texture.

---

9. Final Thoughts & Encouragement

This Chocolate Coffee Cake with Lotus is an indulgent dessert, but by understanding each component — the chocolate‑coffee base, the Lotus‑biscuit flavour, the texture of cake vs topping — you can adjust it to your taste, scale it for smaller or larger gatherings, and even convert it for dietary needs. The richness of the Lotus spread paired with the coffee‑infused chocolate cake gives it sophistication; yet the recipe remains accessible with standard ingredients.

With careful attention to mixing, baking times, cooling, and topping application, you’ll end up with a beautiful cake that tastes and looks spectacular. Don’t rush cooling and topping steps—they matter for texture and presentation. Enjoy the process, and of course, enjoy the cake!

If you’d like, I can format this as a printable PDF, or provide scaled‑down (for 6 servings) or gluten‑free/dairy‑free version of this exact recipe. Would you like me to prepare one?