Directions:
For the Cake:
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Apply cooking spray in three 8-inch cake pans.
Step 3: Slice the chocolate into 1-inch cuts.
Step 4: Melt the chocolate pieces inside the microwave.
Step 5: In a bowl, add the egg white and beat until they form stiff peaks.
Step 6: In a large mixing bowl, add oil and sour cream. Stir until well blended.
Step 7: Add the melted chocolate and pudding mix. Stir until well combined.
Step 8: Add hot water and the cake mix. Stir until well mixed.
Step 9: Add the egg yolks gradually and beat every addition.
Step 10: Add the egg white and beat until just mixed.
Step 11: Fill each pan with the batter and spread it evenly.
Step 12: Place the pans inside the oven and bake for 30 minutes.
Step 13: Allow the cakes to cool at room temperature.
For the Filling:
Step 1: Add the coconut into a sheet pan and chopped pecans into another pan.
Step 2: Place them inside the oven and toast for 5 minutes.
Step 3: In a saucepan over medium heat, add the sugar, butter, milk, and egg yolks. Stir and cook for 15 minutes or until done, then remove from the heat.
Step 4: Add the coconut and pecans. Stir until well combined, then let it rest for a couple of minutes.
For the Chocolate Ganache Frosting:
Step 1: In a mixing bowl, add the sliced chocolate.
Step 2: In a pan over medium heat, add the cream, then allow it to boil. Make sure to stir from time to time.
Step 3: Pour the heated cream on top of the chocolate, then stir until well mixed.
Step 4: Add the vanilla and stir until well blended. Allow it to cool completely.
Assemble the Cake:
Step 1: Put the first cake onto a serving plate and spread it all over with 1 cup of the filling.
Step 2: Top it with the second cake and spread filling all over it as well.
Step 3: Spread the ganache on the sides and pipe the bottom and border of the cake as well.
Step 4: Pipe the top of the cake with rosettes.
Step 5: Serve and enjoy!
