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- #571
Olive Garden no longer offers this chocolate lasagna dessert on their menu but no worries, you can make it yourself with this copycat recipe. It's three luscious layers of chocolate cake filled with a rich buttercream filling made with meringue powder.
serves/makes:
ready in:
2-5 hrs
7 reviews
6 comments
ingredients
Cake
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups baking cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
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.
added by
cupocheer
nutrition data
1580 calories, 56 grams fat, 264 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
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Suze REVIEW:
November 3, 2013I cut the recipe in half and it still made a lot. VERY good though! I will be making this again for my son's birthday in two weeks.
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Guest Foodie REVIEW:
July 12, 2013I wish the olive garden still had this on the menu but I guess it doesn't matter because I can make it at home (even though it is a bit of work). I thought it turned out exactly like the restaurant version. Mine wasn't quite as pretty but it tasted great.
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Guest Foodie REVIEW:
April 2, 2010This 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!!!! Oh, I also put them in the freezer over night before slicing....Easier to cut and ice!!!! YUMMY!!!!
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mizz nadia November 23, 2009
also, the recipe asks for 12 eggs. I think that was alot so I used 10 maybe next time even fewer, but it still came out great!
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mizz nadia REVIEW:
November 23, 2009The 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.
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joynhope REVIEW:
August 16, 2009I used boxed cake but made the icing. I couldn't find the meringue powder either but googled a substitute and found one and used that. Great cake but HUGE!
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Guest Foodie April 8, 2009
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 put on more chocolate chips. After refridgerating for a few hours (long enough for the frosting to firm up a little) it tasted just like I remember chocolate lasagna tasting!! :)
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kazz49 October 26, 2008
the meringue powder can be found at walmart in the craft department by the wedding cake decorations
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Guest Foodie August 9, 2007
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.
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Guest Foodie July 20, 2007
You can find the meringue powder at a craft store with cake decorating tools, like Michaels or Joannes.
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Guest Foodie April 21, 2007
try using cream of tatar powder isntead of the merugine powder
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glknutson REVIEW:
April 19, 2007I had trouble finding the merinque powder as well, but I just went to the King Soopers bakery and they sold me 12 Tablespoons for a nickel.
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Guest Foodie REVIEW:
October 21, 2006First of all I have to say that this recipe is made definatly for 2 cakes, not for 1. So just cut the portions of everything in half. Secondly this recipe is great but is very rich, I was full after a couple of bites. Also I couldn't find the meringue powder anywhere except for this bakery where they would have to special order it, so I just left it out. Even without the meringue powder though I still thought the cake tasted great. But the cake is so huge that my group of 5 people could only eat about a 1/4 of the cake, so i'm guessing this cake will be in our refridgerator for a long time. So if you just cut the recipe in half you should be good, and I thought that this was a very good recipe and I would definatly recommend it.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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