Chocolate Lasagna

READY IN: 1hr 5mins


  • 1
    (18 1/4 ounce) box devil's food cake mix
  • 1 14
    cups water
  • 13
    cup oil
  • buttercream frosting
  • 1 12
    cups butter, softened (3 sticks)
  • 14
    cup milk
  • 12
    teaspoon vanilla extract
  • 4
    ounces semisweet chocolate, chilled


  • Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
  • Allow the cake to cool completely.
  • When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
  • Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
  • Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
  • Turn cake out of the pan onto wax paper.
  • Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
  • Now you're going to cut through the cake twice, creating three layers.
  • We'll start at the bottom slice.
  • First slide the cake over to the edge of your kitchen counter.
  • This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
  • Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
  • Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
  • When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
  • Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
  • Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
  • A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
  • Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
  • Turn the top section back over onto the bottom layer.
  • Again, slice through the top section creating the final two layers.
  • Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
  • You may, at this point, wish to slice the top into thirds across the width of the cake.
  • This makes flipping over the top layer much easier.
  • It's also how you're going to slice the cake later, so you'll never see the cuts.
  • Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
  • Carefully reassemble the top section on the rest of the cake.
  • If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
  • Throw that slice away.
  • Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
  • The cake is served as triangular slices.
  • So, slice it up by first cutting through the middle of the cake, lengthwise.
  • Next cut across the cake through the middle (widthwise) twice.
  • Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
  • Chill any cake you don't eat that day.