Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.
Prepare the topping:
In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch and 1 tablespoon of instant coffee.
Gradually add 300ml of milk, stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and add 1 tablespoon of lotus cream until smooth.
Assemble the cake:
Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.
Serving suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Enjoy with a cup of hot coffee or tea.
Cooking Tips
Be sure to sift the dry ingredients to avoid lumps in the batter.
Stir the sauce constantly to prevent it from sticking to the bottom of the pan and burning.
Nutritional Benefits
This cake offers a rich source of antioxidants from cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary information
This recipe contains gluten, dairy and eggs.
Storage Tips
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week.
Why You’ll Love This Recipe
The combination of chocolate and coffee creates a deep, rich flavor that is hard to resist.
The lotus cream topping adds a creamy, indulgent touch to every bite.
Conclusion
Enjoy this melt-in-your-mouth chocolate coffee cake as a delicious treat for any occasion. Don’t forget to like, comment and share the recipe with your friends. Happy baking!
