1. CAKE: Preheat oven to 350°F. 2. In a medium size mixing bowl, sift together cake& pastry flour, soda and salt. 3. Melt chocolate in the microwave oven on MEDIUM-HIGH for about 1 1/2 minutes; stir and continue to microwave for another 1 to 1 1/2 minutes on MEDIUM-HIGH. 4. Remove form microwave, stir well and let cool slightly before using. 5. Line 3- 9 inch pans with parchment paper. 6. In a medium size mixing bowl and using an electric mixer, cream together butter and sugar until light and fluffy. 7. Separate eggs and set egg whites aside. 8. Add egg yolks to butter mixture one at a time, beating after each addition. 9. Stir vanilla extract into chocolate and then add chocolate to creamed butter mixture and mix well to blend. 10. Add flour mixture, 1/2 cup at a time along with 1/4 cup of buttermilk at a time, beating well after each addition. 11. In a separate mixing bowl using an electric mixer, beat egg whites until fluffy. 12. Add cream of tartar and continue beating until stiff peaks form. 13. Using a spatula, gently fold in beaten egg whites to the batter until well blended. 14. DO NOT USE ELECTRIC MIXER. 15. Pour batter divided equally into the 3 prepared pans. 16. Bake in preheated 350°F oven for 30 to 35 minutes. 17. Remove from oven and let cool on wire racks. 18. FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla. 19. Cook over medium heat for about 12 minutes until thickened, stirring continuously. 20. Add coconut and chopped pecans and mix well to incorporate. 21. Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency. 22. Place the first layer of cake on a large plate. 23. Spread filling over and then place the second layer of cake on top. 24. Again, spread over with filling and continue with the third layer. 25. Complete spreading the filling over the entire layered caked until all filling is used. 26. GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously. 27. Chop chocolate and place in a separate bowl. 28. Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth. 29. Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used. 30. Sprinkle top and sides with chopped pecans. 31. Place cake in refrigerator until ganache is set. 32. Refrigerate any unused portions of cake. ---------------------------------------------------------------------------
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