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