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1
To make the cake, preheat the oven to 350F.
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2
Butter two 9-inch round cake pans.
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3
Line the bottoms with parchment paper, butter the parchment, and then dust with flour.
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4
Put the chocolate and 1/2 cup water in small microwave-safe bowl and microwave on high power, stirring once, until the chocolate melts, 1 minute.
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5
Stir until smooth.
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6
Sift the cake flour, baking soda, and salt together in a medium bowl.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
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8
Scrape down the sides of the bowl.
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9
Add the egg yolks, one at a time, beating well after each addition.
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10
Blend in the melted chocolate.
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11
Add the flour mixture and the buttermilk, alternating, blending until everything is combined.
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12
Using a large balloon whisk or a hand mixer, beat the egg whites until stiff peaks form.
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13
Gently fold the whites into the batter.
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14
Fold in the chocolate chips, if using.
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15
Divide the batter between the prepared cake pans.
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16
Bake until a toothpick inserted into the center of the cakes comes out clean, about 40 minutes.
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17
Remove to a cooling rack and allow to cool completely, about 2 hours.
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18
To make the filling, combine the evaporated milk, butter, egg yolks, granulated sugar, brown sugar, and vanilla in a large saucepan over low heat.
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19
When the butter melts, raise the heat to medium and simmer, stirring constantly, until thickened, about 20 minutes.
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20
Remove from the heat and stir in the coconut and pecans.
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21
Let cool completely.
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22
To make the frosting, melt the chocolates in a medium bowl in the microwave.
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23
Let cool.
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24
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter until light and fluffy, about 1 minute.
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25
Gradually add the confectioners sugar and beat on high speed until light and creamy, about 2 minutes.
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26
Add the cooled chocolate and the vanilla, and mix until light and fluffy, scraping down the sides of the bowl as needed.
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27
Top 1 layer of the cake with a little less than half of the filling.
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28
Set the second cake layer on top, and cover with the rest of the filling.
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29
Frost the sides with the chocolate frosting.
