Coffee and chocolate cake with lotus cream topping:
Ingredients
For the sponge cake:
• 200 g all-purpose flour
• 200 g sugar
• 200 g butter
• 4 eggs
• 50 g cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 150 ml strong coffee (cooled)
• 100 ml milk
For the lotus cream filling and topping:
• 400 g Lotus Biscoff cream (caramel biscuit cream)
• Icing sugar (to decorate)
Instructions
For the sponge cake:
1. Preheat the oven to 180°C (350°F). Grease and flour a rectangular cake pan, approximately 30×20 cm.
2. In a large bowl, beat the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
5. Alternate the flour mixture with the coffee and milk, starting and ending with the flour. Mix until everything is well incorporated.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the filling and topping:
1. Once the cake is completely cool, cut it in half horizontally to make two layers.
2. Spread a generous layer of Lotus Biscoff cream on one of the cake halves.
3. Place the other half of the cake on top, forming a sandwich.
4. Sprinkle with icing sugar to decorate.
Presentation:
1. Cut the cake into individual portions and serve.
Enjoy your delicious coffee and chocolate cake with lotus cream topping!
