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Dooley’s Chocolate Lasagne

Dooley’s Chocolate Lasagne

Lasagne can also be sweet….


for the chocolate cake

  • 75ml boiling water
  • 3 tbsp cocoa powder
  • 200g butter, melted
  • 200g caster sugar
  • 3 medium eggs (approx 200g weighed in their shells)
  • 200g self raising flour

for the filling

  • 400ml double cream
  • 450g mascarpone
  • 130ml Dooley’s
  • 50g caster sugar
  • 1 chocolate Flake


Whisk the cocoa powder into the boiling water and then add to a bowl with the melted butter & caster sugar. Mix until smooth and allow to cool slightly. Beat in the eggs, one at a time. Fold in the flour until well combined. Pour batter into a greased & lined 13″x9″ baking tin. Bake in a preheated 180 °C oven for 20 minutes, until springy to the touch. Remove from oven & allow to cool in the tin for 10 minutes before turning out on a wire rack to cool fully. Once the cake is cool, trim off any uneven edges & slice through it to give 2 thinner layers, and cut each of these in half to get 4 slices of sponge, equal in size. To assemble the lasagne you can either do it in a tin or on a plate. Lay the first layer of sponge in the tray and brush with a little Dooley´s to moisten it. Whisk the cream, mascarpone, 100 ml Dooley’s and sugar together until peaks form. Spread approximately quarter of the cream mixture onto the layer of sponge. Place another layer of sponge on top and brush with a little of the remaining Dooley’s. Repeat with the cream layer until all the layers have been formed. Sprinkle with the crushed Flake. Refrigerate for a minimum of 1 hour before serving.

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