•INGREDIENTS:
For the Cake:
1 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brewed coffee (strong, cooled)
1/2 cup milk
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
For the Lotus Cream Topping:
1/2 cup Lotus Biscoff spread
1/4 cup heavy cream
1/4 cup powdered sugar (optional, for added sweetness)
Lotus Biscoff biscuits, crushed (for decoration)
•INSTRUCTIONS:
For the Cake:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a rectangular cake pan (9×13 inch) with parchment paper.
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Wet Ingredients: In another bowl, whisk the sugar, eggs, and oil until smooth. Add the cooled brewed coffee, milk, and vanilla extract, and mix until well combined.
4. Combine: Gradually add the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free.
5. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the Lotus Cream Topping:
1. Make the Cream: In a mixing bowl, whisk together the Lotus Biscoff spread and heavy cream until smooth. If you prefer a sweeter topping, whisk in the powdered sugar.
2. Spread: Once the cake has cooled, generously spread the Lotus cream topping over the cake.
3. Decorate: Sprinkle crushed Lotus Biscoff biscuits on top of the cake for added texture and flavor.
4. Serve: Slice the cake into squares and serve
