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To make the Cake: Preheat oven to 350oF.
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Grease and flour an 8- or 9- inchspringform pan.
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In a medium bowl, combine flour, baking soda and salt.
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Mix well with a wire whisk and set aside.
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In large bowl combine sugars with an electric mixer on medium speed.
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Add butter and beat to form a grainy paste.
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In small bowl combine cocoa powder and boiling water, and stir until smooth.
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Add cocoa mixture, eggs and vanilla to butter and sugar;
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blend well to form a smooth batter.
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Alternately add the flour mixture and the buttermilk to the batter.
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Blend at low speed just until combined.
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Pour into prepared pan.
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Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean.
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Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
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To prepare the filling: In medium bowl with an electric mixer and clean.
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beaters, beat the sugar and cream cheese until well blended.
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Add egg and beat until light and fluffy.
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Next melt white chocolate in a double boiler.
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While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water.
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Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
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Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating.
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continuously at medium speed until smooth. (If you beat it too fast, the.
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gelatin will stick to the sides of the bowl.)
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Add whipped cream to the mixture and blend until smooth.
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With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
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To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside.
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Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer.
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Carefully place the other cake layer on top of the filling.
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Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.
