–CAKE–
3 oz Unsweetened chocolate;
-chopped
1 c All purpose flour
1/2 ts Baking soda
1/2 c Unsalted butter; room
-temperature (1
; stick)
1/2 c Packed golden brown sugar
1/2 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Buttermilk
3/4 c Chopped walnuts
-ICING-
4 oz Unsweetened chocolate;
-chopped
1/2 c Unsalted butter; room
-temperature (1
; stick)
3 c Powdered sugar
6 tb Hot milk; (about)
1 c Chopped walnuts
FOR CAKE: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake
pans with 1 1/2-inch-high sides. Line with waxed paper. Stir chocolate in
top of double boiler set over simmering water until melted. Cool.
Sift flour and baking soda into small bowl. Using electric mixer, beat
butter in large bowl until creamy. Add both sugars and beat until fluffy.
Beat in eggs 1 at a time. Beat in vanilla, then melted chocolate. Add dry
ingredients alternately with buttermilk in 2 additions each, beating just
until blended after each addition. Mix in walnuts.
Divide batter between prepared pans. Bake cakes until tester inserted into
center comes out with a few moist crumbs attached, about 20 minutes. Cool
cakes in pans on racks.
FOR ICING: Stir chocolate in top of double boiler set over simmering water
until melted. Remove from over water. Using electric mixer, beat butter in
large bowl until creamy. Gradually add sugar, beating until smooth. Beat in
2 tablespoons milk. Beat in chocolate. Thin with milk to spreading
consistency.
Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer
flat side down on platter. Spread 1 cup icing over. Top with second cake
layer, flat side up. Spread remaining icing over cake. Press nuts onto
sides of cake. (Can be made 1 day ahead. Cover with cake dome and store at
room temperature.)
Serves 10 to 12.
Yields
1 servings