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Prepare the Meringue Layers:
Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
Gently fold in the chopped walnuts.
Spread the meringue mixture evenly within the drawn circles on the parchment paper.
Bake for 1.5 hours, then turn off the oven and let the meringues cool inside with the door slightly ajar.
Prepare the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 1 hour | Baking Time: 2 hours | Total Time: 3 hours
Kcal: 450 kcal | Servings: 12 servings
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