Chocolate Coffee Cake with Lotus Cream Topping

One spoonful of cornstarch, filled to the brim

2 teaspoons of instant coffee

325 milliliters of cheese

Lotus cream, one spoonful

What to do Mash the Cake Mixture:

Turn the oven on high heat (350°F, 180°C).

To make froth, whisk the eggs in a big basin with a pinch of salt.

Combine 150 grams of sugar with 8 grams of vanilla sugar. Thoroughly combine.

Add 80 milliliters of oil gradually while mixing.

To make instant coffee, combine 100 milliliters of milk with 1 tablespoon. Blend everything together.

Add the 180g of flour, 20g of bitter cocoa, and 15g of baking powder, sifting them together. Add to the mixture and gently stir until combined.

Cake Baking:

After greasing and flouring a cake pan, pour in the batter.

To make sure a toothpick put in the middle comes out clean, bake for around 35 minutes in a preheated oven.

Before icing the cake, let it cool completely.

Get the Topping Ready:

Beat together 1 tablespoon of sugar, 1 tablespoon of cornstarch (filled to the brim), and 1 tablespoon of instant coffee in a pot.

Stir in 300 milliliters of milk gradually to prevent lumps.

While stirring continuously, cook the mixture over medium heat until it thickens.

Take it off the stove when it thickens, then whisk in 1 tablespoon of Lotus cream until it’s completely smooth.

Melt the Chocolate:

Evenly distribute the prepared topping over the cake after it has cooled.

Let the topping cool and harden before you dig in.

Suggested Servings

For an extra decadent dessert, top this cake with whipped cream or vanilla ice cream.

Warm up with some tea or coffee and savor.

Tips for the Kitchen

The batter will be free of lumps if the dry ingredients are sifted.

To keep the topping from scorching and adhering to the pan bottom, stir it regularly while cooking.

Health Advantages

The chocolate in this cake is an excellent source of antioxidants.

Lotus cream gives it a distinctive taste and a hint of sweetness.

Nutritional Data

Toxins from gluten, dairy, and eggs are in this dish.

Storage Strategies

You may keep the cake for up to three days at room temperature if you seal it in a container.

Put it in the fridge for up to seven days if you want to extend its shelf life.

Arguments in Favor of This Dish

An irresistible, decadent taste is created when chocolate and coffee come together.

A dollop of decadent Lotus cream tops off every mouthful.

In summary,

Perfect for celebrations or just because, this chocolate coffee cake will melt in your mouth. In addition to sharing the recipe with friends, please like and comment on it. Hope you like baking!