Chocolate Coffee Cake with Lotus Cream Topping

INGREDIENTS:

For the Cake:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brewed coffee, cooled

1/2 cup milk

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Lotus Cream Topping:

1 cup heavy cream

1/4 cup Lotus Biscoff spread

2 tablespoons powdered sugar

1 teaspoon vanilla extract

DIRECTIONS:

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix the brewed coffee, milk, oil, eggs, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

Pour the batter into the prepared cake pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Lotus Cream Topping:

In a medium bowl, whip the heavy cream until it begins to thicken.

Add the Lotus Biscoff spread, powdered sugar, and vanilla extract.

Continue whipping until stiff peaks form.

Spread the Lotus cream topping over the cooled cake.