Best 2 The Olive Garden Chocolate Lasagna Recipes

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**Indulge in a Symphony of Chocolate and Layers: Discover the Enchanting Olive Garden Chocolate Lasagna**

Experience a culinary masterpiece that tantalizes taste buds and captivates hearts—the Olive Garden Chocolate Lasagna. This delectable dessert combines the richness of chocolate with the velvety texture of creamy fillings, creating a symphony of flavors that will leave you spellbound. Dive into the ultimate chocolate indulgence with three extraordinary recipes: the classic Olive Garden Chocolate Lasagna, a gluten-free version for those with dietary restrictions, and a remarkable copycat recipe that brings the magic of this dish into your own kitchen. Prepare to embark on a journey of taste and delight as you explore the secrets behind this iconic dessert.

Let's cook with our recipes!

COPYCAT OLIVE GARDEN CHOCOLATE LASAGNA



Copycat Olive Garden Chocolate Lasagna image

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.)

Provided by Millereg

Categories     Dessert

Time 3h50m

Yield 10-12 serving(s)

Number Of Ingredients 18

6 cups cake flour
5 1/4 cups sugar
2 1/4 cups hershey's cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavoring
1 bag semi-sweet chocolate chips
Hershey's syrup

Steps:

  • Heat oven to 350°F Grease three 10-inch springform 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, then cool completely on a wire rack.
  • To 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.
  • 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 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).
  • 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, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
  • To 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.
  • NOTE: 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.

THE OLIVE GARDEN® CHOCOLATE LASAGNA RECIPE - (3.7/5)



The Olive Garden® Chocolate Lasagna Recipe - (3.7/5) image

Provided by LimericksLady

Number Of Ingredients 13

6 cups cake flour
5 1/4 cups sugar
2 1/4 cups Hershey.'s Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream Frosting
1 1/2 cup butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Steps:

  • 1. Cake: Heat oven to 350 F. Grease three 10-inch springform 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. 2. When cake is cool, make butter cream 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. 3. 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. We'll start at the bottom slice. 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. 4. Put the next section onto the bottom layer. Frost the new layer as you did with the first layer, adding chocolate bits as well. 5. 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. 6. The cake is served as triangular slices. Chill any cake you don't eat that day.

Tips:

  • For the best results, use high-quality chocolate. A good semisweet or bittersweet chocolate will give your lasagna a rich, decadent flavor.
  • Don't overmix the ricotta filling. Overmixing can make the filling tough. Mix just until the ingredients are combined.
  • Be careful not to overcook the lasagna. The chocolate should be melted and gooey, but not dry or crumbly.
  • Let the lasagna cool for at least 30 minutes before serving. This will allow the flavors to meld and the lasagna to set.
  • Garnish the lasagna with fresh berries, whipped cream, or chocolate shavings before serving.

Conclusion:

This Olive Garden chocolate lasagna is a delicious and decadent dessert that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. With its rich chocolate flavor, creamy ricotta filling, and flaky phyllo dough, this lasagna is sure to be a hit with everyone who tries it.

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