• Preheat oven 350 degrees
• In sauce pan melt butter and chocolate together over low heat. When chocolate is nearly melted remove from heat and add boiling water, whisk until mixture is smooth. Set aside.
• In mixing bowl combine flour, sugar, and salt. (I sifted mine. You can skip this step, unless your sugar is lumpy then you should sift.)
• In a separate bowl whisk together buttermilk, eggs, and vanilla whisk to combine. Sprinkle in baking soda over the top. Set aside.
• Pour chocolate into flour mixture, stir until combined, then gradually add in buttermilk mixture. Scrape down sides of bowl, continue to mix until ingredients are thoroughly incorporated.
• Pour cake batter into 3 greased and floured, lined with parchment paper 9 inch cake pans, or 1 9x13 cake pan, or 24 cup cake tins. Bake round cakes and cupcakes for 20 minutes or until toothpick comes out clean. 9x13 bake for 30 minutes or until toothpick comes out clean. If creating a layered cake or cupcakes remove cakes from pans to a cooling rack.

Coconut Pecan Frosting

• In sauce pan whisk together egg yolks, evaporated milk, and sugar. Cut butter into cubes, add to pan, place over med-low heat stirring continually until butter melts and frosting comes to a low boil. Continue to stir at a low boil for 10 minutes until frosting thickens. Should coat the back of spoon. Remove from heat and let cool for 15 minutes. Mix in coconut and pecans, let cool to room temperature before frosting cooled cake.

Chocolate Ganache

• Add 1 cup of heavy whipping cream to a glass bowl place in microwave on high for 1 minute or longer, cream should be piping hot. Add chocolate chips, whisk until chips are melted and mixture is smooth.
• Once melted chocolate has cooled whip it until it's fluffy and smooth. Use to frost sides of cake or to pipe on cake however you please.

Assembly

• The beauty of this cake for me is that it is not fussy, and does not have to look perfect when frosted. When frosting is room temperature assemble cake. Place first layer top side down on cake plate, spoon about 1/3 of frosting on to layer and spread out, place next layer on bottom side down, repeat with frosting, place last layer on top side down use a spatula to scoop remaining frosting on to the top of the cake carefully spread frosting over top of the cake, and use chocolate ganache on the sides or simply pipe it around the top. Get creative. Remember this doesn't have to look perfect, because it tastes perfect!