3 hrs 50 mins
This is a copycat recipe posted by request -- I have not made this recipe, and so the times are just a guess. You have to practice making the frosting in order to get the consistency right. The filling is softer than the top frosting but the flavor is exactly the same (which is why you should use the same recipe for both). You should have no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you can't find it anywhere else, Wilton sells it online.)
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Units: US | Metric
FOR THE CAKE
- 1419.54 ml cake flour
- 1242.09 ml sugar
- 532.32 ml hershey's cocoa
- 29.58 ml baking soda
- 1064.65 ml milk
- 354.88 ml butter
- 12 large eggs
- 14.79 ml vanilla extract
FOR THE BUTTER CREAM
- 158.51 ml water
- 59.16 ml meringue powder
- 2839.08 ml sifted confectioners' sugar
- 295.73 ml shortening
- 3.69 ml salt
- 4.92 ml clear almond extract
- 4.92 ml clear vanilla extract
- 4.92 ml colorless butter flavoring
- 1 bag semi-sweet chocolate chips
- Hershey's syrup
- 1Heat oven to 350°F Grease three 10-inch springform pans.
- 2In mixing bowl, stir together sifted cake flour, sugar, Hershey 's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
- 3Pour 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.
- 4Cool for 10 minutes before you remove the cake from the pan, then cool completely on a wire rack.
- 5To make buttercream filling, 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.
- 6Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out ½ of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
- 7To assemble the cake, place one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting on top, frosting only the top of the cake (not the sides). 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).
- 8Place 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).
- 9Place 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, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
- 10To serve, cut the cake into wedges, as you would cut a pizza. Using Hershey's 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.
- 11NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.
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Nutritional Facts for Copycat Olive Garden Chocolate Lasagna
Serving Size: 1 (499 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1968.9
- Calories from Fat 589
- Total Fat 65.4 g
- Saturated Fat 28.3 g
- Cholesterol 311.7 mg
- Sodium 1314.2 mg
- Total Carbohydrate 329.4 g
- Dietary Fiber 5.0 g
- Sugars 246.4 g
- Protein 21.7 g
The following items or measurements are not included:
semi-sweet chocolate chips