Chocolate Lasagna Recipe

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.

Chocolate Lasagna Recipe

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.

Prep: 20 mins
Cool: 10 mins
Cook: 50 mins
Total: 1 hr 20 mins



  • 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:

  • 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



  1. Heat oven to 350 degrees F.

  2. Grease three 10-inch spring-form pans.
  3. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda.
  4. Add butter and mix well.
  5. Add milk, eggs and vanilla.
  6. Mix thoroughly.
  7. Pour about 5 cups of the cake batter into each prepared pan.

  8. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.
  9. Cool for 10 minutes before you remove the cake from the pan.
  10. Cool completely on a wire rack.

Butter Cream:

  1. Combine water and meringue powder; whip at high speed until peaks form.
  2. Add 4 cups of sugar, 1 cup at a time, beating after each addition at low speed.

  3. Alternately add shortening and remainder of sugar.
  4. Add salt and flavorings; beat at low speed until smooth.
  5. Thin out ½ of the frosting with a little extra water.

  6. The thinned frosting is used as the filling between layers.

To Assemble:

  1. Place one 10 inch cake on a large round plate or a large round cake platter.
  2. Spread ½ of the thinned frosting on top.

  3. Only frost the top of the cake.

  4. Sprinkle very lightly with semi-sweet chocolate chips.
  5. There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly
  6. Place the second cake on top of the first.
  7. Frost the top with the remaining thinned frosting.
  8. Sprinkle with semi-sweet chocolate chips.
  9. You can be a bit more generous with this layer
  10. Place the third layer on top of the second.
  11. Frost the top with all of the Butter Cream that was not thinned.
  12. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can.
  13. Sprinkle with semi-sweet chocolate chips.
  14. The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature.
  15. Wrap the sides lightly with foil to keep the cake from drying out as well
  16. Cut the cake into wedges, as you would cut a pizza.
  17. Using Hershey's chocolate syrup, create a design on your dessert plate.
  18. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down.


  • 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
Nutrition Disclaimer
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