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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line with waxed paper.
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4
Stir chocolate in top of double boiler set over simmering water until melted.
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5
Cool.
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6
Sift flour and baking soda into small bowl.
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7
Using electric mixer, beat butter in large bowl until creamy.
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8
Add both sugars and beat until fluffy.
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9
Beat in eggs 1 at a time.
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10
Beat in vanilla, then melted chocolate.
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11
Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition.
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12
Mix in walnuts.
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13
Divide batter between prepared pans.
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14
Bake cakes until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes.
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15
Cool cakes in pans on racks.
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16
Stir chocolate in top of double boiler set over simmering water until melted.
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17
Remove from over water.
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18
Using electric mixer, beat butter in large bowl until creamy.
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19
Gradually add sugar, beating until smooth.
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20
Beat in 2 tablespoons milk.
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21
Beat in chocolate.
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22
Thin with milk to spreading consistency.
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23
Cut around pan sides.
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24
Turn out cakes; peel off paper.
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25
Place 1 cake layer flat side down on platter.
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26
Spread 1 cup icing over.
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27
Top with second cake layer, flat side up.
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28
Spread remaining icing over cake.
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29
Press nuts onto sides of cake.
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30
(Can be made 1 day ahead.
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31
Cover with cake dome and store at room temperature.)
