Introduction
Lotus Biscuit Cake is a beloved dessert that has captured the hearts of many with its unique blend of textures and flavors. Originating from Belgium, the Lotus Biscuit, also known as the Lotus Choco or Caramel Biscuit, is a crunchy, caramelized biscuit coated in rich chocolate. Over the years, creative bakers and dessert lovers have transformed this humble biscuit into something even more indulgent — a decadent cake. The result is a moist, flavorful cake infused with the signature taste of Lotus Biscuits, making it a popular choice for birthdays, parties, and special occasions.
The History
The iconic Lotus Biscuit was first created in 1932 by Jan Boone, a baker from Belgium. Originally named “Choco Dipped,” the biscuit gained popularity due to its sweet caramel crunch and smooth chocolate coating. It eventually became known as the Lotus Biscuit, a name inspired by the lotus flower symbolizing purity and rebirth. As the biscuit spread across Europe and beyond, fans began incorporating it into desserts, leading to the invention of the Lotus Biscuit Cake — a moist sponge cake layered with biscuit pieces, chocolate ganache, and creamy fillings.
Ingredients Breakdown
A typical Lotus Biscuit Cake combines a soft sponge base with layers or mix-ins of crushed Lotus Biscuits, chocolate ganache, and a rich buttercream or cream cheese frosting. The key ingredients include:
- All-purpose flour
- Baking powder
- Cocoa powder
- Granulated sugar
- Eggs
- Milk
- Vegetable oil or melted butter
- Vanilla extract
- Lotus Biscuits (for layering and decoration)
- Dark or milk chocolate (for ganache or drizzle)
- Heavy cream or buttercream (for frosting)
Optional ingredients may include caramel drizzle, sprinkles, or a dusting of cocoa powder for added flair.
Step-by-Step Recipe
- Preheat the oven to 175°C (350°F) and prepare two 8-inch round cake pans by greasing and flouring them.
- Combine dry ingredients — in a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, and a pinch of salt.
- Mix wet ingredients — in a separate bowl, combine 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Blend wet and dry — gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Divide the batter between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely on a wire rack before removing from the pans.
- Prepare the ganache — heat 1 cup heavy cream in a saucepan until just simmering, then pour over 1 ½ cups chopped chocolate. Stir until smooth and let cool slightly.
- Crush Lotus Biscuits — roughly crush 8–10 biscuits and mix half into the frosting or ganache for layering.
- Assemble the cake — place one cake layer on a serving plate, spread a generous layer of ganache with biscuit pieces, and top with the second cake layer.
- Frost the cake — spread the remaining ganache or buttercream over the top and sides of the cake. Decorate with whole Lotus Biscuits and a drizzle of caramel or chocolate.
Tips
- To ensure a moist cake, avoid overbaking. Use a toothpick to test for doneness.
- For extra flavor, add a splash of caramel extract to the batter or frosting.
- If using buttercream, chill the cake for 20 minutes after frosting to set the layers.
- Store the cake in a cool, dry place to prevent the biscuits from becoming soggy.
- For a vegan version, use plant-based milk, oil instead of butter, and vegan chocolate.
Variations and Customizations
- Layered Cake: Turn it into a 3 or 4-layer cake for a more dramatic presentation.
- Cheesecake Version: Make a no-bake cheesecake with a biscuit crust and Lotus-infused filling.
- Cupcakes: Bake as cupcakes and top with a Lotus Biscuit and ganache swirl.
- Gluten-Free: Substitute all-purpose flour with gluten-free flour or almond flour.
- Alcohol Infusion: Brush cake layers with a caramel or coffee liqueur for added depth.
Health Considerations and Nutritional Value
While Lotus Biscuit Cake is undeniably indulgent, moderation is key when enjoying this dessert. Each slice can range from 300–500 calories, depending on the frosting and portion size. The cake contains:
- Carbohydrates: From flour and sugar (moderate to high)
- Fats: From oil, buttercream, and chocolate (mostly saturated)
- Protein: Minimal, unless using Greek yogurt or protein-enriched flour
- Fiber: Low unless whole grain flour is used
Consider healthier swaps like coconut sugar, avocado chocolate mousse, or Greek yogurt frosting to reduce fat and sugar content.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8–10 Lotus Biscuits
- 1 ½ cups chopped dark or milk chocolate
- 1 cup heavy cream (for ganache)
- Optional: caramel sauce, sprinkles, edible glitter
Directions
- Preheat oven to 175°C (350°F). Grease and flour two 8-inch cake pans.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla extract.
- Gradually combine wet and dry ingredients until just mixed.
- Pour batter into pans and bake for 25–30 minutes.
- Let cakes cool completely on a wire rack.
- Heat cream until simmering, then pour over chopped chocolate and stir until smooth.
- Cool ganache slightly until thickened.
- Crush half the Lotus Biscuits and mix into ganache.
- Layer one cake, spread ganache mixture, top with second cake.
- Frost the top and sides with remaining ganache.
- Decorate with whole biscuits and optional caramel drizzle.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance and store them wrapped in plastic. Frost and decorate the day before serving.
Can I freeze Lotus Biscuit Cake?
Absolutely. Wrap the unfrosted cake layers tightly and freeze for up to 2 months. Thaw before frosting and decorating.
Is it possible to make a gluten-free version?
Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten