Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Mix on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin).
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Prepare the Filling:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
Let the chocolate mixture cool to room temperature. Once cooled, whip it with powdered sugar and vanilla extract until it holds firm peaks.
Assemble the Cake:
Place one cake layer on a serving plate. Spread the whipped chocolate filling evenly over the top.
Place the second cake layer on top of the filling.
Spread a thin layer of the chocolate filling on top of the cake as a crumb coat. Refrigerate for 30 minutes.
Once the crumb coat is set, spread a thicker layer of the filling on top of the cake.
Finish with Toppings:
Sprinkle the chopped nuts evenly over the top of the cake.
Garnish with chocolate shavings.
Serve:
Slice and enjoy this rich and decadent chocolate nut layer cake!
