Baking Mixture Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Salt | Pinch |
| Sugar | 150g |
| Vanilla sugar | 8g |
| Oil | 80ml |
| Milk | 100ml |
| Instant coffee | 2 tsp |
| Flour | 180g |
| Bitter chocolate | 20g |
| Baking powder | 15g |
Topping Ingredients:
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| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 tbsp |
| Cornstarch | 1 tbsp (filled) |
| Instant coffee | 2 tsp |
| Cheese | 325ml |
| Lotus cream | 1 tbsp |
Instructions:
Make the Cake Mixture
- Preheat oven to 180°C (350°F).
- Whisk eggs and a pinch of salt until frothy.
- Combine sugar and vanilla sugar, mix well. Gradually add oil while mixing.
- Dissolve instant coffee in milk. Add to the mixture.
- Sift flour, cocoa, and baking powder. Gently fold into the wet ingredients.
Bake the Cake
- Grease and flour a cake pan. Pour batter into the pan.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Make the Topping
- In a pot, combine sugar, cornstarch, and instant coffee.
- Gradually add milk, stirring constantly to prevent lumps.
- Cook over medium heat, stirring continuously, until thickened.
- Remove from heat and whisk in Lotus cream until smooth.
Assemble the Cake
- Pour the cooled topping evenly over the cooled cake.
- Let the topping set before serving.
Serving Suggestions
For an extra indulgent treat, serve with whipped cream or vanilla ice cream. Enjoy with a cup of coffee or tea.
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Tips:
- Sift dry ingredients to prevent lumps in the batter.
- Stir the topping mixture continuously to prevent burning
