Dahlia Lounge: Twenty Years of Memories, by Julia Ottolini, Accounting Department
(Editor’s Note: Anyone with Dahlia memories, please pass them to me so I can post them on the blog this month! Here’s a memory from Julia:)
I was looking through my recipe files and found this, the Dahlia chocolate cake recipe. We went to the Dahlia (the old Dahlia) in May of 1998 to celebrate our anniversary and had the chocolate cake for dessert. (This was before I worked at TDR.) Because we were raving about the cake, our server gave us a copy of the recipe that had just been featured in Gourmet’s R.S.V.P Favorite Restaurant Recipes column. I’ve saved it all these years, so I thought I’d pass it along to you.
(Editor’s note, this is an old recipe that we haven’t served at Dahlia in many years. My guess, by the 1998 date, is that our pastry baker Anna Morrow came up with it; she was in love with milk chocolate.)
Chocolate Layer Cake with Chocolate Glaze
12 Servings
Milk Chocolate Filling:
1 1/2 cups milk (do not use low fat or non fat)
1/2 cup sugar
3 1/2 tablespoons cornstarch
5 large egg yolks
6 ounces milk chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
Cake:
1 1/2 cups sugar
1 1/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup strong fresh brewed coffee
3/4 cup buttermilk
6 tablespoons vegetable oil
2 large eggs, beaten to blend
1 teaspoon vanilla extract
Chocolate Glaze (see recipe below)
For filling: Bring milk to simmer in heavy medium saucepan. Remove from the heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into the sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to the saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from the heat. Add chocolate, butter, and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly on the surface of the filling; cover and chill until cold, at least 3 hours.
For cake: Preheat oven to 325°F. Butter 17 X 11 X 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs, and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted in center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three approximately 5 by 10 inch pieces. Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.)
Chocolate Glaze- makes about 3 cups
1 1/2 cups whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons light corn syrup
Bring cream to simmer in large saucepan over low heat. Add chocolate; whisk until smooth. Remove from heat. Stir in corn syrup. Cool glaze until barely warm.
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