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Preheat the oven to 180°C (350°F) and grease a cake pan.
Beat the eggs in a large bowl with a pinch of salt until frothy.
Add sugars and mix well until combined.
Incorporate the oil and milk while mixing. Add instant coffee and stir.
Sift in flour, cocoa, and baking powder and gently fold into the mixture.
Pour the batter into the cake pan and bake for 35 minutes or until a toothpick comes out clean.
Cool completely before preparing the topping.
In a saucepan, mix sugar, cornstarch, and instant coffee.
Gradually add milk, stirring constantly to avoid lumps.
Cook over medium heat until thickened, then stir in Lotus cream.
Spread the topping over the cooled cake and let it set before serving.
Nutritional Facts (Per Serving)
Calories: 250
Carbohydrates: 34g
Protein: 4g
Fat: 10g
Sugar: 18g
Fiber: 2g
The Origins and Popularity of Mocha Lotus Cream Cake
Mocha-flavored desserts have long been celebrated in European and Middle Eastern cuisine, with the combination of coffee and chocolate tracing back to the 19th century when coffee houses started blending cocoa with espresso. Over time, this pairing became a favorite in cakes, pastries, and even ice creams.
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