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1
Place butter, sugar, eggs and vanilla essence in a bowl and beat until light and fluffy.
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2
Sift together flour, baking powder and cocoa powder.
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3
Fold flour mixture and buttermilk, alternately, into butter mixture.
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4
Divide mixture between 3 greased and lined 23 cm round cake tins and bake for 25 minutes or until baked in oven temperature 160 C. Leave cakes to cool.
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5
For filling first make pecans.
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6
Spread pecans on large lined tin.
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7
Mix icing sugar with a little water until you get icing-like texture.
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8
Spread it over pecans and make sure that they are well covered.
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9
Bake them in oven temperature 200 C until the sugar melts and turns brown.
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10
Leave to cool.
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11
Save some pecans for decoration and chop the others.
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12
For cream cheese filling mix cream cheese with vanilla until smooth.
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13
Add instant gelatine and mix with electric mixer for at least 1 minute.
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14
Add icing sugar and carefully fold in whipped cream.
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15
To assemble cake, place one cake on a serving plate, spread with half of cream cheese filling, sprinkle with half pecans.
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16
Top with a second cake and remaining cream and nuts.
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17
Finish with a layer of cake.
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18
To make icing, place butter in a mixing bowl and beat until light and fluffy.
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19
Mix in egg, egg yolks and icing sugar.
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20
Add chocolate and beat until icing is thick and creamy.
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21
Cover top and sides of cake with icing and decorate with saved pecans.
