Chocolate Coffee Cake

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☕🍫 Chocolate Coffee Cake with Lotus Cream Icing

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp instant coffee granules (or espresso powder)
• 1 cup buttermilk
• ½ cup hot water
• 2 tsp vanilla extract

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For the Lotus Cream Icing:

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• ½ cup Lotus Biscoff spread (Lotus Cream)
• 1 ½ cups powdered sugar (add more if you want it thicker)
• 1 tbsp instant coffee, dissolved in 1 tbsp hot water and cooled
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (optional, for a smoother texture)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13-inch pan).

2. Mix the dry ingredients:
   In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and instant coffee.

3. Cream butter and sugars:
   In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

4. Add eggs and vanilla:
   Beat in eggs one at a time, then mix in vanilla.

5. Combine wet and dry:
   Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.

6. Add hot water:
   Stir in the hot water until the batter is smooth and glossy (it will be thin—this makes the cake moist).

7. Bake:
   Divide the batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
   Let cool completely before icing.

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Make the Lotus Cream Icing:

1. In a mixing bowl, beat the cream cheese and butter until smooth.
2. Add the Lotus Biscoff spread and mix until creamy.
3. Mix in the dissolved coffee and vanilla.
4. Gradually beat in powdered sugar until light and fluffy.
5. Add a splash of heavy cream if you want a softer consistency.

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Assemble:

• Spread the Lotus cream icing generously over the cooled cake.
• For extra indulgence, drizzle with melted Biscoff spread and sprinkle crushed Biscoff cookies on top.

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