With a layer of delicious Lotus cream on top, this chocolate coffee cake is decadent and tender. Dessert or celebrations call for this decadent delight, which melts in your lips thanks to the rich coffee and chocolate tastes.

Timing for Preparation

Half an hour for prep work

Time required for cooking: 35 minutes

Time spent: 55 minutes

Baking Mixture:

three eggs

Salt, just a pinch

150 grams of sugar and 8 grams of vanilla sugar

80 milliliters of oil and 100 milliliters of milk!

2 teaspoons of instant coffee

180 grams of flour

20 grams of bitter chocolate

15 grams of baking powder.

Putting on top:

1/2 tablespoon of sugar

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.