Mocha Bliss Cake with Lotus Cream Icing: A Heavenly Treat for Coffee and Chocolate Lovers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Make the Cake Batter:
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the dissolved coffee (if using).

Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Mix Wet and Dry:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.

Bake:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Lotus Cream Icing:
In a medium bowl, beat together the Lotus spread and cream cheese until smooth. Add powdered sugar and mix well. Gradually add heavy cream to achieve a spreadable consistency.

Assemble the Cake:
Once the cakes are completely cooled, spread a layer of Lotus cream between the layers and over the top and sides of the cake.

Chill or Serve:
Chill for 15–20 minutes for a firmer texture, or slice and serve immediately for a softer, creamier experience.

Serving and Storage Tips: