Ganache

1. Because the ganache takes the longest to chill and set, I recommend making it first. Add the chocolate and cream to a microwave safe bowl and microwave in 20 second increments, stirring in between, until a smooth ganache forms
2. Let the ganache cool down at room temperature for 60-90 minutes (sometimes up to 2 hours depending on the temperature) until it is thick and spreadable

Chocolate cake

1. Preheat your oven to 350F (conventional) and line 3 round 8" cake pans with parchment paper and baking spray
2. To a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk until combined and no lumps of flour or sugar are visible
3. Break in the eggs and pour in the vegetable oil and buttermilk. Whisk gently until a smooth cake batter forms and there are no lumps of flour. Avoid overmixing
4. In a separate bowl, add the cocoa powder, instant coffee and chocolate. Pour over the boiling water and let sit for 5 minutes. Then gently stir until the chocolate melts and a smooth chocolatey mixture forms
5. Add the chocolate mixture to the rest of the cake batter and gently whisk until just combined
6. Divide the cake batter evenly between the 3 pans. Bake in the pre-heated oven for ~20-22 minutes until a toothpick inserted in the middle of the cakes comes out with light, moist crumbs and no wet batter
7. Let the cakes cool down in the pans for at least 20 minutes, then carefully remove them and let them cool down fully

Coconut pecan frosting

1. Spread the pecans and coconut in a baking sheet, and bake at 350F for ~8-10 minutes, stirring halfway, until the coconut is light golden and the mixture is crunchy and fragrant
2. Separately, add the butter, sugar, eggs, evaporated milk, salt and vanilla extract to a saucepan. Cook and stir on low heat until the butter melts and a smooth butterscotch like sauce forms. Let it come to a simmer, then remove from the heat
3. Pour the sauce over the coconut pecan mixture and mix to combine. Taste and adjust the salt as needed.
4. Let the frosting fully cool down (~1 hour at room temperature or 15-20 minutes in the fridge) until it is spreadable

Assembly

1. Assemble the cake once all components are cool.
2. Use a large serrated knife to trim off the domes from the cakes. Divide the coconut pecan frosting into 3 portions. Place one cake layer on the serving stand and spread one third of the frosting on it. Repeat with the other 2 cake layers and cover the cake with the last third of the frosting on the top of the cake
3. Spread the ganache on the sides of the cake
4. To decorate, dip some pecan halves into melted chocolate and let them set. Place on top of the cake to decorate
5. Serve & enjoy!