This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth. The combination of these two classic flavors, coffee and chocolate, pairs wonderfully with the creamy Lotus topping, making it an irresistible dessert. Whether you’re serving it at a party or enjoying it with a cup of coffee, this cake is sure to impress.
The preparation is simple and straightforward, and with minimal effort, you can have this indulgent dessert ready to enjoy. So, let’s dive into the ingredients and step-by-step instructions to create this amazing cake.
Ingredients
Cake:
- Eggs: 3
- A pinch of salt
- Sugar: 150g
- Vanilla sugar: 8g
- Oil: 80ml
- Milk: 100ml
- Instant coffee: 1 tablespoon
- Flour: 180g
- Bitter cocoa: 20g
- Baking powder: 15g
Topping:
- Sugar: 1 tablespoon
- Cornstarch: 1 well-filled tablespoon
- Instant coffee: 1 tablespoon
- Milk: 300ml
- Lotus cream: 1 tablespoon
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven: Start by preheating your oven to 180°C (350°F). This will ensure that your oven is ready when the cake batter is complete.
- Beat the eggs: In a large bowl, beat the eggs with a pinch of salt until frothy. This will add air to the mixture and create a light texture for the cake.
- Add sugar and vanilla: Add 150g of sugar and 8g of vanilla sugar. Mix well to ensure everything is well combined. The sugar helps with the moisture and sweetness of the cake, while the vanilla sugar adds an extra flavor boost.
- Add oil: Gradually add 80ml of oil while continuing to mix. The oil keeps the cake moist and tender.
- Add milk and coffee: Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined. The coffee adds a rich depth of flavor to the cake, complementing the chocolate perfectly.
- Sift and combine dry ingredients: Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold the dry ingredients into the wet mixture until smooth. This will ensure there are no lumps and the cocoa is evenly distributed throughout the batter.
Step 2: Bake the Cake
- Prepare the cake pan: Grease and flour your cake pan, ensuring that the batter won’t stick when it bakes.
- Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on the cake towards the end of baking.
- Cool the cake: Allow the cake to cool completely before adding the topping. This will help the topping set and prevent it from melting into the warm cake.
Step 3: Prepare the Topping
- Combine sugar, cornstarch, and coffee: In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
- Add milk: Gradually add 300ml of milk to the saucepan while stirring to avoid lumps. Stir constantly as the mixture heats up.
- Cook the mixture: Cook over medium heat, stirring constantly, until the mixture thickens. This may take a few minutes, so be patient and keep stirring to prevent the mixture from burning.
- Add Lotus cream: Once the mixture has thickened, remove it from the heat and stir in 1 tablespoon of Lotus cream. Stir until the mixture becomes smooth and the cream is fully incorporated. The Lotus cream adds a rich, sweet flavor that perfectly complements the coffee and cocoa.
Step 4: Assemble the Cake
- Spread the topping: Once the cake has completely cooled, spread the prepared Lotus cream topping evenly over the top. Be generous, as the topping is a key part of the cake’s indulgent flavor.
- Let the topping set: Allow the topping to set before serving. This will help it firm up slightly and provide a smooth finish to the cake.
Helpful Tips
- Sift the dry ingredients: Be sure to sift the flour, cocoa powder, and baking powder. This step helps remove any lumps and ensures that your batter is smooth and free of clumps.
- Avoid overmixing: Once you add the dry ingredients to the wet ingredients, gently fold them in. Overmixing can result in a dense cake.
- Cool the cake completely: Make sure the cake is completely cooled before adding the topping. This will prevent the topping from melting into the cake.
- Store properly: For longer freshness, store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Substitutions and Variations
- Flour: You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Make sure to also use gluten-free baking powder.
- Coffee: If you prefer a milder coffee flavor, you can reduce the amount of instant coffee in the cake or topping. Alternatively, you can replace it with espresso or coffee extract for a stronger flavor.
- Lotus cream: If you don’t have Lotus cream, you can substitute it with another cream-based topping, such as whipped cream or mascarpone cheese, for a different flavor profile.
- Non-dairy option: For a dairy-free version, use a non-dairy milk such as almond or coconut milk, and swap the Lotus cream with a plant-based cream.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors have more time to meld together. You can prepare the cake and the topping the day before, and then assemble it right before serving.
How can I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want the cake to last longer, store it in the fridge for up to a week. Make sure to let it come to room temperature before serving for the best texture.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. When ready to serve, thaw the cake overnight in the fridge, and then top it with the Lotus cream topping.
Nutritional Benefits
- Antioxidants from cocoa: Cocoa is a rich source of antioxidants, which can help reduce inflammation and improve heart health.
- Coffee for energy: The instant coffee in the cake provides a slight caffeine boost, perfect for those who enjoy a bit of energy with their dessert.
- Lotus cream flavor: The addition of Lotus cream gives the cake a unique flavor that complements both the chocolate and coffee elements, offering a creamy texture that melts in your mouth.
Dietary Information
- Contains gluten: This recipe contains gluten due to the flour.
- Contains dairy: The cake and topping both contain dairy.
- Contains eggs: This recipe includes eggs, which are key for the structure of the cake.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to a week.
- If you plan to freeze it, wrap the cake tightly and store it in the freezer for up to 3 months.
Conclusion
This melt-in-your-mouth chocolate coffee cake with Lotus cream topping is the perfect treat for any occasion. Whether you’re hosting a special gathering or simply indulging yourself, this cake will definitely impress. The balance of coffee and chocolate flavors, combined with the smooth, creamy Lotus topping, creates a dessert that is both rich and satisfying. Enjoy every bite and share the recipe with friends and family!