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1
Preheat oven to 350F.
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2
Butter bottoms of three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with waxed paper.
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4
Mix flour, soda, and salt in small bowl.
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5
Using electric mixer, cream butter in large bowl until light.
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6
Gradually add sugar and beat until fluffy.
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7
Add eggs 1 at a time, beating well after each addition.
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8
Beat in yolks, then melted chocolate.
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9
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
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10
Divide batter among prepared pans.
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11
Bake until tester inserted in centers comes out clean, about 25 minutes.
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12
Transfer cakes to racks and cool 5 minutes.
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13
Run small sharp knife around pan sides to loosen.
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14
Unmold cakes onto paper towel-lined racks.
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15
Cool completely.
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16
Peel paper off cakes.
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17
Place 1 cake layer on platter.
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18
Slide waxed paper strips just under sides of cake.
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19
Spread 3/4 cup frosting over, Top with second cake layer.
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20
Spread with 3/4 cup frosting.
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21
Top with third cake layer.
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22
Spread remaining frosting decoratively over top and sides of cake.
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23
Remove waxed paper strips.
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24
Arrange walnuts around top edge and center of cake if desired.
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25
(Can be prepared 1 day ahead.
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26
Cover with cake dome; store at room temperature.)
