Copycat Olive Garden Chocolate Lasagna
Indulge in the ultimate dessert experience with this Copycat Olive Garden Chocolate Lasagna, a luscious multi-layered masterpiece perfect for chocolate lovers. This recipe recreates the iconic restaurant favorite with layers of moist chocolate cake, velvety chocolate mousse, and rich chocolate ganache, topped off with mini chocolate chips and optional chocolate shavings for an impressive finish. The thin, delicate cake layers are effortlessly cut and stacked, ensuring every bite is packed with smooth, decadent flavor. With a prep time of just 45 minutes, this show-stopping dessert is surprisingly easy to assemble—ideal for special occasions or an unforgettable sweet treat at home. Refrigerate before serving for perfectly set layers that slice beautifully.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 cups Heavy cream
- 2.5 cups Semi-sweet chocolate chips
- 1 cup Powdered sugar
- 8 ounces Cream cheese, softened
- 0.25 cup Butter, softened
- 0.5 cup Mini chocolate chips (for garnish)
- 0.25 cup Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9x13-inch baking pans with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until fully combined.
Slowly add the boiling water to the batter, mixing until the batter is smooth. The batter will be thin—this is normal.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely in the pans before carefully transferring them to a cooling rack.
To make the chocolate mousse, whip 1 cup of heavy cream until stiff peaks form. Set aside.
In a microwave-safe bowl, melt 1.5 cups of semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until smooth. Let cool slightly.
In another bowl, beat the cream cheese, softened butter, and powdered sugar together until creamy. Gradually fold in the melted chocolate, followed by the whipped cream. Chill the mousse in the refrigerator for 30 minutes.
To make the ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in 1 cup of semi-sweet chocolate chips until smooth. Let cool slightly.
Once the cakes are completely cool, use a serrated knife to carefully slice each cake in half horizontally, creating four thin layers total.
Place one layer of cake on a serving platter. Spread a generous layer of chocolate mousse on top. Repeat this process with the remaining cake layers and mousse, ending with a cake layer on top.
Pour the ganache over the top of the layered cake, letting it drip down the sides. Smooth out with a spatula if needed.
Sprinkle the mini chocolate chips and chocolate shavings (if using) across the top of the cake for garnish.
Refrigerate the chocolate lasagna for at least 2 hours before slicing and serving to allow the layers to set.
Nutrition Facts
Calories |
10184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 597.2 g | 766% | |
| Saturated Fat | 311.5 g | 1558% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 1236.7 g | 450% | |
| Dietary Fiber | 109.5 g | 391% | |
| Total Sugars | 866.9 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 965 mg | 74% | |
| Iron | 57.8 mg | 321% | |
| Potassium | 4189 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
