For the Chocolate Cake

1. Preheat the oven to 350 F. Grease and line 3 8-inch cake pans, set aside.
2. In a large bowl, mix to combine flour, salt, baking powder, cocoa powder.
3. In a small saucepan, over low heat, melt the chopped chocolate with the 1/2 cup of brewed coffee.
4. In the bowl of a stand mixer with the paddle, on medium speed, cream the butter until soft, about 2-3 minutes. Add the sugar, eggs (one at a time), vanilla extract and buttermilk.
5. Add the dry ingredients and cooled chocolate/coffee mixture, to the wet ingredients, mix until fully combined.
6. Divide batter amongst 3 pans. For exact layers, measure your batter using a kitchen scale.
7. Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Allow to cool and transfer to cooling rack.

For the Filling

1. In a large saucepan over low heat, combine the melted butter, light brown sugar, evaporated milk and egg yolks. Whisking fast until eggs are incorporated (otherwise they’d cook and get clumpy). Bring to a boil and turn the heat off. Add the vanilla, pecans and coconut, fold to combine.
2. Set aside and allow to cool. Mixture will thicken as it cools.

For the Chocolate Buttercream

1. In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk. vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.

Assemble

1. Place the first cake layer on a cake stand or platter. Add a few scoops of the coconut/pecan filling, spreading to the sides using an angled spatula. Repeat with the second layer.
2. Top the third layer with chocolate buttercream.
3. Enjoy!