For a fancy dessert to impress dinner guests or surprise a loved one, try your hand at this one. Give them a surprise when you come out of the kitchen with a lasagna in hand – but a chocolate-flavored one.
How To Make Chocolate Lasagna
No pasta or tomato sauce was used in the making of this lasagna. For a twist, this dessert includes a moist chocolate cake, some velvety buttercream and layers of sweet goodness you won't be able to resist.
Ingredients
Cake:
- 6 cups cake flour
- 5 ¼ cups sugar
- 2 ¼ cups Hershey's Cocoa
- 2 tbsp baking soda
- 4 ½ cups milk
- 1 ½ cup butter
- 12 large eggs
- 1 tbsp vanilla extract
Butter Cream:
- ⅔ cup water
- 4 tbsp meringue powder
- 12 cup confectioners' sugar, sifted
- 1 ¼ cup shortening
- ¾ tsp salt
- 1 tsp almond extract, clear
- 1 tsp vanilla extract, clear
- 1 tsp colorless butter flavor
Instructions
Cake:
-
Heat oven to 350 degrees F.
- Grease three 10-inch spring-form pans.
- In 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.
-
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, 1 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 ½ 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 ½ 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.
- 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
- 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.
Nutrition
- Sugar: 158g
- :
- Calcium: 129mg
- Calories: 1205kcal
- Carbohydrates: 200g
- Cholesterol: 146mg
- Fat: 42g
- Fiber: 5g
- Iron: 3mg
- Potassium: 382mg
- Protein: 15g
- Saturated Fat: 11g
- Sodium: 810mg
- Vitamin A: 1075IU
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