Grease and line an 8×8-inch or 9×9-inch baking pan.
2. Make the Cake Batter
In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then vanilla.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
Stir in hot coffee until smooth.
3. Bake
Pour batter into prepared pan.
Bake 30–35 minutes, or until a toothpick comes out clean.
Cool completely in the pan.
4. Make the Lotus Cream Topping
In a small saucepan or microwave, gently warm Lotus spread with heavy cream.
Stir until smooth and pourable.
5. Top the Cake
Spread the Lotus cream evenly over cooled cake.
Optional: sprinkle crushed Biscoff cookies for extra crunch.
6. Serve
Slice and enjoy!
Pairs beautifully with coffee or tea.
⭐ Tips for Perfection
Use hot coffee for a richer chocolate flavor.
Warm Lotus spread slightly for a smooth, easy pour.
Chill slightly if you want the topping to set a bit before slicing.
For a layered effect, cut the cake in half and spread Lotus cream in the middle too.
If you want, Ashley, I can also make: 📱 A catchy Facebook caption ✨ A blog-style post with serving photos 🎥 A short Darija video script for your audience
