🧑🍳 Step-by-Step Instructions
Step 1: Preheat and Prepare
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Preheat your oven to 350°F (175°C).
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Grease and line an 8-inch (20 cm) round cake pan or a loaf pan with parchment paper. This ensures the cake releases easily after baking.
Step 2: Mix the Dry Ingredients
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In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
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Whisk to combine evenly and set aside.
Step 3: Combine the Wet Ingredients
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In another bowl, whisk together eggs, granulated sugar, and brown sugar until light and slightly frothy.
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Add the vegetable oil and vanilla extract, whisking until smooth.
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Pour in the cooled brewed coffee and buttermilk, mixing gently until everything is well blended.
Step 4: Make the Batter
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Gradually add the dry ingredients to the wet mixture in two or three additions.
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Use a spatula or whisk to combine until the batter is smooth and lump-free. Avoid overmixing—just stir until you no longer see dry flour.
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The batter will be thin—that’s exactly what makes the cake tender and moist.
Step 5: Bake the Cake
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Pour the batter into your prepared pan and tap it lightly on the counter to release any air bubbles.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before topping.
🍯 Step 6: Make the Lotus Cream Topping
This silky-smooth topping is what transforms this cake from delicious to divine.
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In a small saucepan, warm the heavy cream over low heat until it’s just about to simmer—don’t boil it.
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Remove from heat and whisk in the Lotus Biscoff spread until completely smooth and glossy.
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In a separate bowl, beat the cream cheese until fluffy, then mix in the Lotus-cream mixture until fully combined.
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Add powdered sugar if you prefer a slightly sweeter topping.
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Chill the topping for about 15–20 minutes, or until it thickens slightly and becomes spreadable.
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