| | <--Cake--> |
| 1 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 3/4 | c | Light brown sugar; packed |
| 3/4 | c | White sugar |
| 1/2 | c | Salted butter; softened |
| 1/4 | c | Unsweetened cocoa powder |
| 1/4 | c | Boiling water |
| 2 | lg | Eggs; beaten |
| 1 | ts | Pure vanilla extract |
| 1 | c | Buttermilk |
| | <--Filling--> |
| 1/4 | c | White sugar |
| 14 | oz | Cream cheese; at room temp |
| 1 | lg | Egg |
| 1 | lb | White chocolate |
| 2 1/2 | ts | Unflavored gelatin |
| 2 | tb | Cold water |
| 1 | c | Whipping cream |
| 3 | tb | Pure vanilla extract |
| | <--Decorations--> |
| 4 | c | (24 oz) unsalted Macadamia or Cashew nuts |
| 1/4 | c | Cocoa powder |
| 1/4 | c | Confectioner's sugar |
| 1/2 | c | Whipping cream (optional) |
| 1 | oz | Dark or white chocolate (optional) |
