1 cup all-purpose flour
    1.5 tsp baking soda
    1 tsp. salt
    3/4 cup light brown sugar, packed
    3/4 cup white sugar
    1/2 cup salted butter, softened
    1/4 cup unsweetened cocoa powder
    1/4 cup boiling water
    2 large eggs, beaten
    1 tsp pure vanilla extract
    1 cup buttermilk
 
    Filling:
    1/4 cup white sugar
    14 oz. cream cheese, at room temp
    1 large egg
    1 lb white chocolate
    2.5 tsp unflavoured gelatin
    2 tbsp. cold water
    1 cup whippnig cream
    3 tbsp pure vanilla extract
 
    Decorations:
    4 cups (24 oz) unsalted Macadamia nuts
    1/4 cup cocoa powder
    1/4 cup confectioner’s sugar
    1/2 cup whipping cream (optional)
    1 oz dark or white chocolate (optional)
    Preheat oven to 350oF. Grease and flour an 8- or 9- inch springform
    pan.
    
    In a medium bowl, combine flour, baking soda and salt. Miz well with a
    wire whisk and set aside.
    
    In large bowl combine sugars with an electric mixer on medium speed.
    Add butter and beat to form a grainy paste.
    
    In small bowl combine cocoa powder and boiling water, and stir until
    smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend
    well to form a smooth batter., Alternately add the flour mixture and
    the buttermilk to the batter. Blend at low speed just until combined.
    
    Pour into prepared pan. Bake 25-35 minutes or until a knige inserted
    into the middle of the cake comes out clean. Leaving the cake in the
    pan, cool to room temperature, then refrigerate to make slicing
    easier.
    
 To prepare the filling:
 
    In medium bowl with an electric mixer and clean beaters, beat the
    sugar and cream cheese until well blended. Add egg and beat until
    light and fluffy.
    
    Next melt white chocolate in a double boiler. While chocolate is
    melting, in a small metal bowl sprinkle gelatin over the cold water.
    Let gelatin bloom for 5 minutes, then dissolve it over a double boiler
    until clear and smooth.
    
    Gradually add dissolved gelating to the cream cheese-sugar mixture,
    beating continuously at medium speed until smooth. (If you beat it too
    fast, the gelatin will stick to the sides of the bowl.)
    
    Add whipped cream to the mixture and blend until smooth. With a rubber
    spatula, fold the white chocolate and vanilla into the cake batter
    thoroughly.
    
 To assemble cake and filling:
 
    Remove sides of springform pan. Cut cake into 2 layers and set the top
    layer aside. Replace sides of the springform pan, leaving bottom layer
    of cake in pan.
    
    Pour filling over bottom cake layer. Carefully place the other cake
    layer on top of the filling. Refrigerate for several hours.
    
    When filling is firm, remove sides of pan and pleace the cake on a
    platter. Coat the sides of the cake with macadamia nuts. Dust the top
    if desired, add rosettes of whipped cream, chocolate shavings and more
    macadamia nuts. Refrigerate until ready to serve.

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