Directions

1. 1

   Preheat your oven to 350°F. Line three 9-inch round cake pans with parchment paper and lightly coat with cooking spray. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

2. 2

   In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Finely chop the semisweet chocolate and stir it into the butter mixture along with the vanilla extract until well combined.

3. 3

   Alternately add the dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Stir just until combined; do not overmix. Divide the batter evenly among the three prepared pans.

4. 4

   Bake the cake layers for 18 to 22 minutes, until a toothpick inserted into the center of each layer comes out clean. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks and cool completely.

5. 5

   While the cakes cool, preheat the oven to 350°F again. Spread the pecans and shredded coconut on two separate baking sheets. Toast the coconut for 10 to 12 minutes until golden, stirring halfway through. Toast the pecans for 15 to 18 minutes until darkened and fragrant, stirring halfway through.

6. 6

   Transfer the toasted pecans to a cutting board and coarsely chop them. Place the chopped pecans in a large bowl and mix with the toasted coconut; set aside.

7. 7

   In a medium saucepan, combine the egg yolks, whole milk, brown sugar, and salt. Cook over medium heat, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a wooden spoon. Remove from heat and stir in the 4 tablespoons of butter and the teaspoon of vanilla extract until fully incorporated.

8. 8

   Pour the warm custard mixture over the pecan-coconut combination and stir gently to coat evenly. Allow the filling to cool to room temperature, about 30 minutes.

9. 9

   Place the chocolate chips in a medium heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until small bubbles form around the edges. Pour the hot cream over the chocolate chips and let sit undisturbed for 1 minute, then whisk until smooth. Allow the ganache to cool until it reaches a spreadable consistency, at least 30 minutes.

10. 10

    Place the first cake layer on a serving platter. Spread one-third of the ganache evenly over the top, then spread one-third of the pecan-coconut filling over the ganache. Place the second cake layer on top and repeat the ganache and filling layers. Crown with the third cake layer and top with the remaining ganache, allowing it to drip slightly down the sides if desired. Serve at room temperature.