Preparation Time
Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes
Ingredients Cake:
3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder
Topping:
1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream
Instructions:
1. Make the Cake Batter:
Preheat your oven to 350°F (180°C).
In a large bowl, whisk together the eggs and salt until frothy.
Combine the 150 grams of sugar with the 8 grams of vanilla sugar and mix well.
Gradually add the 80 milliliters of oil to the egg mixture while whisking continuously.
In a separate bowl, whisk together the instant coffee and 100 milliliters of milk.
Sift together the flour, cocoa powder, and baking powder.
Add the dry ingredients to the wet ingredients alternately with the coffee mixture, mixing gently until just combined.
2. Bake the Cake:
Grease and flour a cake pan.
Pour the batter into the prepared pan.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
3. Make the Coffee Topping:
In a saucepan, whisk together the sugar, cornstarch, and instant coffee.
Gradually whisk in the milk to avoid lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens.
Remove from heat and whisk in the cream cheese and Lotus cream until smooth.
4. Assemble and Serve:
Once the cake is cool, spread the coffee topping evenly over the top.
Let the topping cool and harden before serving.
Tips:
Sifting the dry ingredients will help ensure a smooth batter.
Stir the coffee topping constantly while cooking to prevent burning and sticking to the bottom of the pan.
For an extra decadent dessert, top the cake with whipped cream or vanilla ice cream.
Enjoy this cake warm with a cup of tea or coffee.
