This incredibly soft, moist cake is the kind that literally melts in your mouth. With a fluffy coffee-chocolate sponge and a creamy coffee topping enriched with Lotus cream, it’s perfect with a hot cup of tea or coffee. Simple ingredients, big flavor, and a texture that feels like a cloud.
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Prep time: 20 minutes
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Baking time: 35 minutes
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Total time: 55 minutes
Ingredients
For the Cake
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3 eggs
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A pinch of salt
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150 g sugar
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8 g vanilla sugar (about 1 sachet)
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80 ml oil (vegetable or sunflower)
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100 ml milk
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1 tablespoon instant coffee
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180 g flour
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20 g unsweetened cocoa powder
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15 g baking powder
For the Coffee Topping
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1 tablespoon sugar
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1 well-filled tablespoon cornstarch
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1 tablespoon instant coffee
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300 ml milk
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1 tablespoon Lotus cream (Lotus Biscoff spread)
Instructions
Make the Cake Batter
Preheat your oven to 350°F (180°C).
In a large bowl, whisk the eggs with a pinch of salt until frothy.
In a separate small bowl, mix the sugar and vanilla sugar together, then add this mixture gradually to the eggs while whisking until pale and slightly thickened.
Slowly pour in the oil while continuing to whisk until fully combined.
In another bowl, whisk the instant coffee into the milk until dissolved.
Sift together the flour, cocoa powder, and baking powder.
Add the dry ingredients to the egg mixture alternately with the coffee-milk mixture, gently mixing just until the batter is smooth and combined. Do not overmix.
Bake the Cake
Grease and flour a cake pan (round or rectangular, about 22–24 cm / 9–10 inches).
Pour the batter into the prepared pan and spread it evenly.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before adding the topping.
Make the Coffee Topping
In a saucepan, whisk together the sugar, cornstarch, and instant coffee.
Gradually add the milk while whisking to avoid lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
Remove from heat and whisk in the Lotus cream until smooth and silky.
Allow the topping to cool slightly until it’s warm but spreadable.
Assemble and Serve
Once the cake is completely cool, spread the coffee topping evenly over the surface.
Let the cake sit at room temperature until the topping is set, or chill it in the refrigerator for a firmer finish.
Slice and serve on its own, or make it extra decadent with a spoonful of whipped cream or a scoop of vanilla ice cream.
Tips for the Softest Result
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Sift the flour, cocoa, and baking powder to keep the batter smooth and airy.
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Don’t overmix once you add the dry ingredients—this keeps the cake tender.
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Stir the topping constantly while cooking so it doesn’t stick or burn.
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For an even stronger coffee flavor, you can slightly increase the instant coffee (both in the batter and topping), but taste as you go.
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