Chocolate Coffee Cake with Lotus

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes
Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder
Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Instructions:

1. Make the Cake Batter:

• Preheat your oven to 350°F (180°C).
• In a large bowl, whisk together the eggs and salt until frothy.
• 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.
• In a separate bowl, whisk together the instant coffee and 100 milliliters of milk.
• Sift together the flour, cocoa powder, and baking powder.
• Add the dry ingredients to the wet ingredients alternately with the coffee mixture, mixing gently until just combined.

2. Bake the Cake:

• 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.
• Let the cake cool completely before frosting.

3. Make the Coffee Topping:

• In a saucepan, whisk together the sugar, cornstarch, and instant coffee.
• Gradually whisk in the milk to avoid lumps.
• Cook the mixture over medium heat, stirring constantly, until it thickens.
• Remove from heat and whisk in the cream cheese and Lotus cream until smooth.

4. Assemble and Serve:

• Once the cake is cool, spread the coffee topping evenly over the top.
• Let the topping cool and harden before serving.

Tips:

• Sifting the dry ingredients will help ensure a smooth batter.
• Stir the coffee topping constantly while cooking to prevent burning and sticking to the bottom of the pan.
• For an extra decadent dessert, top the cake with whipped cream or vanilla ice cream.
• Enjoy this cake warm with a cup of tea or coffee.