Best Brownie Lasagna Recipes

BROWNIE LASAGNA

Brownie Lasagna image

Layers upon layers of chocolate cake with cream cheese frosting are the stuff that dreams are made of. We simplified the famous Olive Garden Lasagna Cake by taking a box cake recipe and stacking it sky-high.

Provided by Food Network Kitchen

Categories dessert

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the pan
One 15.25-ounce box devil's food cake mix, such as Duncan Hines
1/3 cup vegetable oil
3 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Chocolate syrup, for topping
3 tablespoons chocolate shavings

Steps:

Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray.
Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.
Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.
Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.
Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.
Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, before serving.

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

Ingredients

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.