• Heat the oven to 350F / 177C / gas mark 4. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Line bottoms of pans with rounds of parchment paper.
• Melt the chocolate in the boiling water. Cool.
• Combine the flour, baking soda, and salt in a bowl and set aside.
• In the bowl of a stand mixer (or using a hand mixer), combine 2 cups sugar and 1 cup butter until light and fluffy. Beat one egg yolk at a time into the sugar mixture on medium speed. Turn the speed to low and beat in the melted chocolate and vanilla.
• On low speed, beat in half of the flour until smooth. Slowly pour in half the buttermilk and beat until smooth. Alternate beating in the remaining flour and buttermilk and beat just until smooth.
• Beat the egg white to stiff peaks. Gently fold into the batter.
• Divide the batter evenly between the 3 prepared cake pans. (To prevent a domed cake use cake strips.)
• Bake for 30-35 minutes or until cake springs back lightly when pressed in the center, or a toothpick or cake tester inserted into the center of the cake comes out clean.
• Cool cakes in pans 10-15 minutes. Invert onto rack and cool completely.

Coconut-Pecan Frosting

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Be sure not to cook too high or the eggs will scramble. Remove from heat and stir in coconut and pecans.