Devastating chocolate lasagna recipe

Devastating Chocolate Lasagna

Devastating Chocolate Lasagna will quash any chocolate craving! This is a layered, trifle-like block of pure chocolate love which brings together chocolate whipped cream, dark chocolate, and chocolate cake.

This is an off-the-hip recipe. Measurements are approximate and based on baking the bake in a 9 x 13-inch glass Pyrex pan. You don’t need to be a pro baker to do this, but you should be comfortable with the following techniques:

  • Making, baking, and de-panning a one-bowl cake
  • Melting chocolate — you do not need to temper it for this recipe
  • Making ganache
  • Using gelatin in chilled desserts
  • Whipping cream

If you want to get up to speed, I demo everything but stabilized whipped cream in these shows, and I describe that process below:

Devastating Chocolate lasagna composition To make Devastating Chocolate Lasagna, you stack the components from the bottom up, in this order:

  • Chocolate cake
  • Chocolate whipped cream
  • Thin layer of dark chocolate
  • Chocolate whipped cream
  • Thin layer of dark chocolate
  • Chocolate cake
  • Chocolate whipped cream
  • Poured ganache

Devastating Chocolate Lasagna Ingredients & Mise en Place:

  • Chocolate cake (try this easy one-bowl cake recipe)
  • 4-5 cups heavy cream
  • 8 ounces dark Chocolate (you can probably get away with chocolate chips)
  • Packet of gelatin
  • Sugar or honey
  • Parchment-lined baking sheet
  • Parchment to build it on
  • A way to melt chocolate
  • Soft spatula
  • A pan or two
  • Mixer with whisk or mixing bowl and beaters

Make the cake:

  1. Make the cake batter.
  2. Pour the batter into a greased, floured 9 x 13-inch pan. Bake for about 10 minutes. When it’s done, cool it on a rack.

Make the chocolate whip:

  1. Dissolve the gelatin in a little cold water. Start heating 1/2 c of heavy cream.
  2. Stir the gelatin into the cream once it is foaming.
  3. Turn off the heat, add about 2 ounces of chopped chocolate and let it sit.
  4. Stir after about 5 minutes until smooth. Don’t let it set, but don’t keep it warm to the touch either.
  5. While that cools, whip 3–4 cups of cream to soft peaks in a metal bowl. Put it in the fridge or freezer — don’t leave it in the freezer over 30 minutes.
  6. When the gelatinized chocolate cream is near setting and the whipped cream is good and chilled, whip them together. If it gets a little sloppy, pop it back in the fridge or freezer for a few minutes.
  7. Sweeten it with honey or sugar to taste. You could also add some instant coffee, liquor or extract of choice, but don’t overdo it.

Make the chocolate layer:

  1. Melt the chocolate. Put down parchment in a pan at least the size of the pan in which you’re baking the cake.
  2. Spread the chocolate so that it’s thin and even and about the same size as the cake; a little bigger is fine.
  3. Chill it so it hardens.

Stack it up:

  1. Put down parchment on the serving dish. Cut the cool cake in half. Set aside one-half and set the other on the parchment
  2. Spread about a quarter of the chocolate whip evenly across the cake.
  3. Layer on half the chocolate. If the chocolate is curling up at the edges, just walk away for a few minutes to let it warm slightly.
  4. Spread another quarter of the chocolate cream. Top with the rest of the chocolate. Spread on another quarter of the cream.
  5. Stack the other half of the cake on top. Spread the last of the cream.
  6. Chill in the fridge or freezer. Probably wouldn’t hurt for it to reach a soft freeze.

Make the ganache:

  1. Heat about 1 cup of cream until the surface is frothy. Add the chocolate, let it sit for up to five minutes and stir until smooth. Let it get to a liquid but not a warm state.

Finish this thing:

  1. When the stack is firm — give it at least 30 minutes — take a thin serrated knife to the edges to remove overhanging bits of cake and chocolate.
  2. Pour the ganache over the top, allowing it to drizzle down the sides or encase the cake entirely.
  3. Let it chill in the fridge for at least an hour.

Present your masterpiece: 

  1. Before you cut it, free it from the overpour, bits of cake, and chocolate shards that no doubt surround it.
  2. Slide a large spatula underneath it to loosen it from the parchment and slide it onto its final dish.
  3. Cut with a thin serrated knife into triangles, cubes, or rectangles. Top with whipped cream.

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