Why This Chocolate Coffee Cake Recipe Is a Total Game-Changer
Before we dive into the rich, creamy details, let’s talk about why this recipe is an absolute must-save.
The Flavor Power Combo: Chocolate and coffee is a classic pairing for a reason—the coffee doesn’t make it taste like coffee; it makes the chocolate taste more like chocolate. Paired with the unique caramelized flavor of Lotus, it’s a trifecta of deliciousness.
The Lotus Cream Topping: This is not your average frosting. It’s creamy, slightly spiced, and has that iconic “speculoos” flavor that everyone loves. It’s easier to make than buttercream and far more impressive.
Surprisingly Moist Crumb: Using hot coffee in the batter ensures an unbelievably moist and tender cake that stays fresh for days.
Elegant & Impressive: This is a layered cake that looks like it came from a patisserie, making it perfect for special occasions.
Make-Ahead Marvel: You can bake the layers ahead of time and even frost the cake a day in advance, making stress-free entertaining a reality.
Gathering Your Ingredients: A Symphony of Rich Flavors
This recipe uses quality ingredients to create a complex, luxurious taste.
For the Chocolate Coffee Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup hot, strong brewed coffee
For the Lotus Cream Topping:
1 cup (2 sticks) unsalted butter, softened
1 cup Lotus Biscoff Cookie Spread
3-4 cups powdered sugar
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
