The perfect two layer chocolate cake recipe with 2 types of frosting and chopped walnuts for that extra crunch.
Preheat oven to 350F.
Line with parchment paper, or grease two 9 inch round cake pans and set aside.
In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
Remove bowl from mixer and stir in hot coffee with a rubber spatula.
Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until a fork poked in comes out clean.
Allow to cool 15 minutes in pans, then loosen edges with a knife.
Set a wire rack on top of your cake, and gently flip your cake pans. Bang hard on counter to loosen and let cake fall out. Cool completely before handling or frosting.
Prepare cream cheese frosting, by whipping heavy cream until soft peaks form and setting aside.
In a medium bowl blend together cream cheese and sugar until very cream. Use a spatula to fold in whipping cream.
Prepare chocolate frosting:
Cream the butter in a small bowl.
Blend in the cocoa powder, vanilla, confectioners sugar, alternately with the cream. Add the cream a little at a time and beat with an electric mixer until you reach the desired consistency.
Arrange cake first with chocolate cake layer, cream cheese, chocolate cake and then frost entire outside of cake with chocolate frosting, and garnish with chopped walnuts along the sides.