Preheat the oven to 350º F. Grease three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.

Rough chop the chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.

In a mixing bowl combine the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.

In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.

Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.

Evenly divide the batter between the 3 pans, with about 1 ½ cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.

Place in the center of the oven and bake for 24-30 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.

Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.

In a medium bowl, beat the egg yolks until frothy. Set aside.

In a separate bowl combine flour, salt, and granulated sugar. Once mixed add in evaporated milk and combine.

In a saucepan on medium high heat, add the butter and flour mixture. Stir continuously until butter is melted, about 5 minutes.

Using a ladle, take some of the butter mixture and ladle it into the egg yolks. This will temper the eggs and bring them to temperature. Whisk to combine.

Once the eggs are at a good temp, add them into the saucepan with the butter mixture.

Add chopped pecans and coconut into the saucepan and cook until thickened, stirring often, about 6-8 minutes. Remove from heat and add the vanilla.

Allow frosting to completely cool and thicken before frosting the cake.

If needed, level the cooled cakes using a cake levered or serrated knife.

Divide the frosting into 3 equal portions.

Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting “glue”. Spread ⅓ of the frosting onto the first cake layer. Repeat, adding a second layer of cake and another ⅓ portion of frosting. Add the final layer of cake and top with remaining frosting. Decorate the top of the cake with pecans if desired. Slice and serve.