CAKE
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup chopped walnuts
Directions:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high side. Line with waxed paper. Stir chocolate on top of a double boiler set over simmering water until melted. Cool.
Sift flour and baking soda into a small bowl. Using an electric mixer, beat butter in a 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 the center come out with a few moist crumbs attached, about 20 minutes. Cool cakes in pans on racks.
ICING
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
6 tablespoons (about) hot milk
1 cup chopped walnuts
Directions:
Stir chocolate on top of a double boiler set over simmering water until melted. Remove from over water. Using an electric mixer, beat butter in a large bowl until creamy. Gradually add sugar, beating until smooth. Beat in 2 tablespoons of milk. Beat in chocolate. Thin with milk to a smooth spreading consistency.
Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer flat side down on a platter. Spread 1 cup icing over. Top with second cake layer, flat side up. Spread remaining icing over the cake. Press nuts onto the sides of the cake.