Chocolate Coffee Cake with Lotus Cream Topping

A rich, moist chocolate coffee cake topped with a smooth, creamy Lotus Biscoff spread frosting. The deep chocolate and coffee flavors pair beautifully with the caramelized cookie taste, making this an irresistible dessert for any occasion.

🍫 Ingredients

For the Chocolate Coffee Cake

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1½ cups (300 g) granulated sugar
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) buttermilk
• 1 teaspoon vanilla extract
• ¾ cup (180 ml) hot brewed coffee

For the Lotus Cream Topping

• 8 oz (225 g) cream cheese, softened
• ½ cup (120 g) Lotus Biscoff spread
• ½ cup (120 ml) heavy cream
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract

For Decoration

• 4–6 Lotus Biscoff cookies, crushed
• 2–3 tablespoons warmed Biscoff spread
• Whole cookies, optional

👩‍🍳 Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and line a 9×13-inch baking pan with parchment paper.

2. Make the Cake Batter

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the eggs, vegetable oil, buttermilk, and vanilla.

Mix until the batter is smooth.

Slowly pour in the hot coffee while stirring.

The batter will be fairly thin—this is normal and helps create a moist cake.

3. Bake

Pour the batter into the prepared pan.

Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Don’t overbake.

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a rack and let it cool completely.

🍪 Make the Lotus Cream Topping

4. Beat the Cream Cheese

Place the softened cream cheese and powdered sugar in a mixing bowl.

Beat until smooth and creamy.

Add the Biscoff spread and vanilla extract.

Mix until thoroughly combined.

5. Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Biscoff mixture until light and fluffy.

6. Top the Cake

Spread the Lotus cream evenly over the completely cooled chocolate cake.

Warm the remaining Biscoff spread for a few seconds until it becomes pourable.

Drizzle it over the cream topping.

Sprinkle crushed Biscoff cookies over the top.

Add whole cookies for decoration if desired.

7. Chill

Refrigerate the cake for at least 1 hour before slicing.

For the best flavor and texture, chill it for several hours or overnight.

⭐ Tips for the Best Cake

• Use hot coffee to intensify the chocolate flavor.
• Don’t worry if the cake batter looks thin.
• Make sure the cake is completely cool before adding the cream topping.
• Softened cream cheese prevents lumps in the topping.
• Don’t overwhip the heavy cream.
• Chill the finished cake before serving for cleaner slices.
• Warm the Biscoff spread only until it becomes pourable; don’t overheat it.

🍰 Optional Additions

For even more flavor, add:

• Mini chocolate chips to the cake batter
• A thin layer of Biscoff spread between the cake and topping
• Chocolate shavings
• Chopped toasted hazelnuts
• Extra crushed Biscoff cookies
• A drizzle of melted chocolate

⏱️ Recipe Details

Prep Time: 25 minutes
Bake Time: 28–35 minutes
Chill Time: 1 hour
Total Time: About 2 hours
Servings: 12–16
Method: Oven-baked
Difficulty: Easy to Intermediate