Preheat oven to 180 degrees. Grease an 8 inch pan.

For making the vanilla cake, sift the dry ingredients into a bowl. Add the sugar and whisk. Combine the egg, milk, vanilla and melted butter and whisk well. Pour into the dry ingredients and fold.

Pour into the prepared pan and bake for 25 minutes or till skewer comes out clean. Cool on rack completely.

Whisk the sugar and water into a saucepan. Cook on low flame till the mixture becomes amber color. Cool for using the caramel for the cake.

Sift together the dry ingredients into a bowl. Whisk the melted butter, milk, egg and caramel sauce and pour into the dry ingredients. Fold in.

Bake for 30 minutes or till a skewer comes out clean. Cool on rack completely.

To prepare the chocolate cake, sift the dry ingredients into a bowl. Whisk in the sugar. Whisk all the wet ingredients in a mug and pour into the dry ingredients. Fold in till moist.

Bake for 30 minutes or till a skewer comes out clean. Cool on rack completely.

Prepare the sugar syrup by boiling all the ingredients till slightly syrupy. Allow to cool completely.

To make the frosting, whisk the milk, custard powder and sugar in a saucepan. Cook on low flame till thickened. Allow to cool completely.

Whip the cream and icing sugar till stiff. Add the vanilla and beat.

Now add in the cold custard and whisk till combined. Refrigerate till use.

To frost, keep the chocolate cake at the bottom layer. Spray a generous amount of the sugar syrup. Slather a good amount of frosting. Top with the caramel cake, spray some sugar syrup, slather some more frosting and top with the vanila cake. Spray the sugar syrup on the vanilla cake as well.

Crumb coat the entire cake and allow it to rest for 30 minutes. Take out and use the rest of the frosting to cover the whole cake. Rest the cake for at least an hour in the fridge.

Before serving, drizzle the Lotus on top of the cake. Slice and serve.