Brownie Lasagne
Votes: 1
Time: 3 hours 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 726, total fat 44 G., saturated fats 17 G., proteins 8 G., carbohydrates 81 G., fiber 2 G., cholesterol 131 mg, sodium 580 mg, sugar 61 G.
Calories 726, total fat 44 G., saturated fats 17 G., proteins 8 G., carbohydrates 81 G., fiber 2 G., cholesterol 131 mg, sodium 580 mg, sugar 61 G.
This chocolate lasagna cake, layered with cream cheese frosting, is made using a simplified method: the dough is mixed using store-bought Devil's Food sponge cake mix. Assemble the lasagna by spreading the frosting over the cooled layers, then garnish with chocolate syrup and chocolate shavings. This lasagna is a true sweet tooth's dream!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 g) of dry Devil's Food cake mix, such as Duncan Hines
- 1/3 cup vegetable oil
- 3 large eggs
- 220 g of cream cheese at room temperature
- 110 g (8 tbsp) unsalted butter, room temperature
- 2.5 cups powdered sugar
- 1.5 tsp vanilla extract
- Chocolate syrup, for decoration
- 3 tbsp. chocolate chips
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) metal baking dish with cooking spray.
- In the bowl of a stand mixer, combine the dry cake mix with the vegetable oil, eggs, and 1 cup of water. Mix with the paddle attachment on low speed for 1 minute, then increase to medium speed and beat until smooth. Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake until a tester inserted into the cake comes out clean, 18-24 minutes. Place the cake in the pan on a wire rack and let cool completely.
- In the bowl of a stand mixer, beat the cream cheese and butter with the paddle attachment on low speed until creamy. Add the powdered sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla extract and beat until smooth.
- Invert the cake onto a stand. Using a serrated knife, cut it in half horizontally, then cut each cake in half horizontally again, making a total of 4 cakes. Place one cake cut-side up on a serving plate; spread about 3/4 cup of frosting over it. Assemble the entire cake in the same manner, spreading the last 3/4 cup of frosting over the last cake.
- Freeze the cake until the frosting sets, about 1 hour. Trim any rough edges with a serrated knife to create a smooth finish. Drizzle the cake with chocolate syrup and sprinkle with chocolate shavings. Let it sit at room temperature for 15 minutes and serve.
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