Assemble the Cake:
Level the Cakes (Optional): If your cake layers have domed tops, use a serrated knife to slice them off to create a flat surface.
Frost: Place one cake layer on a serving plate. Spread a generous layer of Lotus cream on top. Place the second layer on top.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. refrigerate for 15 minutes.
Final Frosting: Apply the remaining frosting to the top and sides of the cake. Use a spatula or bench scraper to create a smooth or swirled finish.
Garnish: Press crushed Lotus cookies onto the sides of the cake and decorate the top with whole cookies and chocolate shavings.
Pro-Tips for the Absolute Best Results
Room Temperature is Key: Ensure your buttermilk, eggs, and butter are at room temperature for a smooth, evenly mixed batter and frosting.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
The Hot Coffee Trick: Don’t skip this! It is the secret to unlocking the deepest chocolate flavor.
Chill the Frosting: If your frosting is too soft to work with, chilling it for 15-20 minutes will make it easier to spread.
Soak the Layers (Optional): For extra moisture, brush each cake layer with a little milk or coffee syrup before frosting.
Serving, Pairing, and Storing Your Masterpiece
Serving: Slice with a sharp knife wiped clean between cuts for beautiful slices.
What to Serve With It:
A glass of cold milk
A cup of espresso or black coffee
A scoop of vanilla ice cream
Storing:
Storing: Store covered in a cake carrier or loosely covered with foil at room temperature for 2 days or in the refrigerator for up to 5 days. Let it come to room temperature for 30 minutes before serving for the best texture and flavor.
Freezing: Unfrosted cake layers wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Frequently Asked Questions (FAQ)
Q: Can I make this into cupcakes?
A: Absolutely! Line a muffin tin with liners and fill them ⅔ full. Bake at 350°F for 18-22 minutes. This recipe will make about 24-28 cupcakes.
Q: I don’t like coffee. Can I leave it out?
A: Yes, you can substitute an equal amount of hot water. However, the coffee greatly enhances the chocolate flavor without making the cake taste like coffee.
Q: My frosting is too runny. How can I fix it?
A: Chill it in the refrigerator for 20-30 minutes to firm up the butter. Then, you can beat in a little more powdered sugar to thicken it.
Q: Where can I find Lotus Biscoff spread?
A: It’s widely available in most major grocery stores near the peanut butter or in the international aisle. You can also find it at Target, Walmart, or online.
