Description
A delightful recipe for a mini Lotus Biscoff & Chocolate Layer Cake, perfect for any occasion.
Ingredients
- All-purpose flour – 1 cup
- Eggs – 3 large
- Sugar – ½ cup
- Biscoff spread – ½ cup
- Butter – ¼ cup (softened)
- Baking powder – 1 tsp
- Heavy cream – 1 cup (for frosting)
- Cocoa powder – for dusting
- Biscoff cookies, mini Oreos, chocolate roll – for topping
Instructions
- Beat eggs and sugar until pale and fluffy, then add melted butter and Biscoff spread.
- Fold in flour and baking powder until smooth.
- Bake in two small round pans for 20–25 minutes; cool completely.
- Whip heavy cream with a spoon of Biscoff spread to form a light frosting.
- Layer cakes with piped Biscoff cream between and on top.
- Decorate with Biscoff cookie, Oreos, and chocolate roll, then dust lightly with cocoa powder.
- Chill for 30 minutes to set before serving.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- For a richer flavor, use dark chocolate cocoa powder.
- This recipe can be doubled for a larger cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg