Chocolate Coffee Cake with Lotus Cream Topping

A rich, moist cake infused with deep coffee and chocolate notes, crowned with a silky coffee custard topping swirled with creamy Lotus spread. This elegant dessert blends the boldness of espresso with the caramel sweetness of speculoos, creating a flavor duo that’s impossible to resist—perfect for brunch, afternoon tea, or anytime you need a little indulgence.

Why You’ll Love This Recipe

This isn’t just coffee cake—it’s a European-inspired masterpiece. The tender crumb is laced with real coffee and cocoa, while the luxurious topping combines a smooth coffee custard with a spoonful of iconic Lotus Biscoff® cream for that signature spiced-caramel richness. It's like tiramisu and Dutch spice cake had a delicious lovechild.

Perfect for:

Weekend baking

Holiday mornings or special occasions

Serving with coffee or tea

Gifting in a pretty tin or box

☕ "I served this at my book club," said one home cook. "One bite and someone asked, ‘Is this from Paris?’!" 

Ingredients

For the Chocolate Coffee Cake

3 large eggs, room temperature

Pinch of salt

150g (¾ cup) granulated sugar

8g (2 tsp) vanilla sugar (or substitute 1 tsp vanilla extract)

80ml (⅓ cup) neutral oil (like canola, vegetable, or grapeseed)

100ml (scant ½ cup) milk, room temperature

2 tsp instant coffee granules, dissolved in milk

180g (1½ cups) all-purpose flour, spooned & leveled

15g (1½ tbsp) unsweetened cocoa powder (substitute for "bitter chocolate" as directed)

15g (1½ tsp) baking powder

✅ Note: Original recipe mentions 20g bitter chocolate; we use cocoa powder for even distribution and texture. 

For the Coffee-Lotus Topping

½ tbsp (10g) granulated sugar

1 tbsp (8g) cornstarch

2 tsp instant coffee granules

325ml (1⅓ cups) whole milk

½ tbsp (40g) cream cheese, softened (full-fat recommended)

1 generous spoonful (about 2 tbsp) Lotus Biscoff® Cream or Cookie Butter

Step-by-Step Instructions

1. Make the Cake Batter

Preheat Oven:

Preheat oven to 350°F (180°C).

Grease and flour a 9-inch round cake pan or springform pan—this prevents sticking.

Whisk Eggs & Sugar:

In a large bowl, whisk eggs, salt, sugar, and vanilla sugar until light, frothy, and slightly thickened (~2 mins).

Gradually drizzle in oil while whisking continuously—emulsify into a smooth, creamy mixture.

Mix Coffee Milk:

Stir instant coffee into 100ml warm milk until fully dissolved. Set aside.

Sift Dry Ingredients:

In another bowl, sift together flour, cocoa powder, and baking powder—this ensures no lumps and a light texture.

Combine Wet & Dry:

Add dry ingredients to wet in 2–3 parts, alternating with coffee-milk mixture.

Mix gently after each addition until just combined—do not overmix.

✅ Scrape down the bowl halfway through for even blending. 

2. Bake the Cake

Pour batter into prepared pan and smooth the top.

Bake 35 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack 15 minutes, then remove and cool completely before frosting.

❗ Cooling tip: Warm cake will melt the topping. 

3. Make the Coffee Custard Topping

In a small saucepan:

Whisk together sugar, cornstarch, and instant coffee.

Gradually pour in milk, whisking constantly to prevent lumps.

Cook over medium heat, stirring nonstop with a silicone spatula:

Bring to a gentle boil, then cook 1–2 minutes more, until thick and glossy (coats the back of a spoon).

Remove from heat.

Stir in cream cheese and Lotus cream until smooth, creamy, and fully blended.

✅ No lumps? Strain through a fine sieve if needed. 

4. Assemble & Serve

Once cake is completely cool, spread custard topping evenly over the surface.

Use an offset spatula or spoon to create swirls and peaks.

Refrigerate at least 1 hour, or until topping is set and slightly firm.

Slice with a sharp knife dipped in hot water for clean cuts.

Serve chilled or at room temperature.

✅ Optional garnish: Sprinkle with crushed Lotus cookies or cocoa powder. 

You Must Know

Use real Lotus Biscoff® cream —it has the perfect spiced-sweet balance. No subs quite match it!

Dissolve coffee in warm milk —ensures even flavor without graininess.

Don’t skip cooling the cake —warm base = melted mess.

Stir custard constantly —it scorches easily.

Tastes better the next day! Flavors deepen overnight.

Storage Tips

Store covered in the fridge for up to 4 days.

Not recommended for freezing —topping may separate upon thawing.

Add cookie crumbs right before serving for crunch.

Ingredient Substitutions

Lotus cream

Almond butter + 1 tsp cinnamon + 1 tsp honey

For approximation

Cocoa powder

Melted unsweetened chocolate (20g)

Weigh for accuracy

Cream cheese

Mascarpone or dairy-free alternative

Slight texture change

Vanilla sugar

1 tsp vanilla extract

Common replacement

Whole milk

Oat or soy milk

Dairy-free option

Serving Suggestions

Pair with espresso, cappuccino, or chai tea.

Serve on a decorative platter with extra cookies on the side.

Great for birthday breakfasts or bridal showers.

Double the batch and gift one to a neighbor.

Cultural Context

Inspired by Belgian-Dutch speculoos culture and European café pastries, this cake celebrates the global love of coffee and spice. Found in bakeries across Europe and trending in American kitchens alike, it honors tradition while embracing modern flavor fusion—because sometimes, dessert should be bold, buttery, and unforgettable.

Pro Tips

Double the recipe? Yes—perfect for large gatherings.

Want more coffee punch? Add ¼ tsp espresso powder to the cake batter.

Make ahead: Assemble 1–2 days in advance. Keep uncovered until final garnish.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant espresso instead of coffee?

A: Yes—even better! It delivers stronger flavor.

Q: Why did my custard turn out lumpy?

A: Likely due to adding milk too fast or under-stirring. Always temper slowly.

Q: Is this gluten-free?

A: Only if using GF flour blend and verifying all ingredients.

Q: Can I make it without cream cheese?

A: Try mascarpone or extra Lotus cream—but some fat is essential for texture.

Q: Can I pipe the topping?

A: Absolutely! Chill first, then pipe rosettes around the edge.

Allergy Information

Contains: dairy (milk, cream cheese), eggs, wheat (flour).

Gluten-free option: Use certified GF flour.

Nut-free: Check labels—some Lotus products are made in facilities with nuts.

Always check labels—especially on flavored sugars and spreads.

Nutrition Facts (Per Slice – Approximate)

Based on 8 servings

Calories: 320

Fat: 16g

Saturated Fat: 6g

Carbohydrates: 40g

Fiber: 2g

Sugar: 24g

Protein: 6g

Sodium: 220mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This cake doesn’t shout. It sits quietly on the counter, dark and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with coffee, cocoa, and someone who says, “Let’s make it together.”