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1
Preheat oven to 350F (180C).
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2
Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave).
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3
Sift the flour, baking powder, and salt together.
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4
In a large mixer bowl, cream the butter and sugar until the mixture is fluffy.
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5
Add the eggs, 1 at a time, beating well after each addition.
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6
Blend in the melted chocolate and vanilla.
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7
Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour.
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8
Do not overbeat.
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9
Pour the batter into three 8 inch buttered cake layer pans.
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10
Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the pans and the tops spring back when touched with your finger.
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11
Allow to stand in pans for 10 minutes, then turn out onto a rack to cool.
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12
While the cakes are cooling, prepare the filling and frosting.
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13
To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded.
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14
Beat the egg, then add the sugar, flour, and salt; beat again.
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15
Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula.
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16
Let cool.
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17
Add the nuts, and vanilla.
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18
Refrigerate for 1 1/2 hours before filling the cake.
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19
To make the frosting, combine all the ingredients in a large mixer bowl.
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20
Beat on high speed for 1 minute, or until the frosting is light and creamy.
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21
To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling.
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22
Top with another cake layer and the remaining filling mixture.
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23
Finish with the last cake layer.
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24
Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife.
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25
Refrigerate, but bring to room temperature before serving.
