New Orleans Chocolate Layer Cake
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 57.
Since this recipe is rather lengthy (as most of Maida's recipes are) and I don't want to be accused of copyright infringement, I will occasionally link the recipe elsewhere if it is available. You can find the full-text of this recipe (as well as Maida's introduction) here. If the link doesn't work, let me know.
My Notes: What a delicious cake this is! I usually make notes in the book after I complete a recipe and I had jotted down "rave reviews" next to this one. I took it to work a few weeks ago and my co-workers were very complimentary and everyone wanted to know what was in the filling. It is a dark and moist cake with a thick pudding-like filling and covered with a lush but delicate whipped cream frosting.
I also noted "filling was a bit complicated". It was, but as with all of Maida's recipes, she is very exact in her instructions. The only mistake I made was that I forgot to sift the flour and the filling was a bit lumpy. So, next time, I will make sure to sift the flour! This is a a procedure that I have almost gotten into the habit of, so I'm surprised I forgot it this time. Do sift the flour!
I also never recalled scalding milk for a recipe before. It is actually very easy, just heat it until it has a slightly wrinkled skin on top.
This is definitely a cake that I can't wait to make again!