Olive Garden Chocolate Lasagna

By Connie

Ingredients

• Cake***
• cake flour
• sugar
• baking cocoa
• baking soda
• milk
• butter
• eggs
• vanilla extract
• Butter Cream***
• water
• meringue powder
• confectioners' sugar
• shortening
• salt
• almond extract
• vanilla extract
• butter flavoring

Details

Servings 12
Adapted from cdkitchen.com

Preparation

Step 1

add photo

add review

serves/makes: 12

DIRECTIONS:

Heat oven to 350 degrees F. Grease three 10-inch springform pans.

Cake: In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.

To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).

Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.

Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design). Serve.

This CDKitchen recipe for Olive Garden Chocolate Lasagna serves/makes 12

This cake turned out Great!!!! It tasted just like Olive Gardens!!!! What I did instead of 3 layers I took each cake indivdually and sliced them in half, and I only ended up using 2 of the whole cakes(4 layers) It was a lot prettier and a lot easier to serve....It looked Just like Olive Gaarden's as well after it was sliced by cutting each cake in half!!!! An Added bonus is that I still have an extra cake in the freezer that I will slice in half to make a smaller version of the Chocolate Lasagna for Easter!!!! Great recipe....but would highly reccommed slicing each cake into 4-6 smaller cakes and then freeze the extra if you have it!!!

The cake came out huge! but was great! I think it came out exactly like the one that Olive Garden no longer makes. For those that couldn't find meringue powder, another name is egg white powder. I found mine at HEB plus.

I cheated!! Dismayed that Olive Garden no longer had chocolate lasagne... and not being a very adept culinary artist myself... I read a few copycat receipies and improvised, my version actually came out pretty good!

Buy dark choclate brownie/cake boxed mix (I used Ghiradelli dark chocolate brownie mix); ready made butter cream frosting (I used Betty Crocker's whipped version); and some mini semi-sweet chocolate chips.

I made the brownies according to the box directions, once they were cool I sliced each brownie in half (like a sandwich) put frosting in between the top and bottom, with a few chocolate chips, then frosted the top and pu

for the person who couldn\'t find the meringue powder Wilton make this powder and you should be able to find it in any party supply store or cake decorating store.