Coffee and chocolate cake with lotus cream icing
For the cake:
1. Preheat the oven to 180 ° C (350 ° F). Grease and flour a rectangular mold of about 30×20 cm.
2. In a large bowl, beat the butter and sugar until it’s light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
5. Alternate the flour mix with coffee and milk, starting and ending with the flour. Mix until well incorporated.
6. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpaste inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire holder to cool completely
For filling and covering:
1. Once the cake is completely cool, cut it in half horizontally to get two layers.
2. Spread a generous layer of Lotus Biscoff cream on one of the halves of the cake.
3. Place the other half of the cake on top, make a sandwich.
4. Sprinkle powdered sugar on top to decorate.
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