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Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until smooth. Gradually stir in boiling water (the batter will be thin).
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Nut Layer
In a skillet, toast the chopped nuts over medium heat for 2–3 minutes.
Add honey or maple syrup and stir until the nuts are coated. Sprinkle with cinnamon if desired. Set aside to cool.
Step 3: Make the Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
Add heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
Step 4: Assemble the Cake
Place one chocolate cake layer on a serving plate. Spread a thin layer of buttercream over the top.
Sprinkle half of the nut mixture evenly over the buttercream.
Add the second chocolate cake layer and repeat with buttercream and the remaining nuts.
Frost the top and sides of the cake with the remaining buttercream.
Serving and Storage Tips
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