Instructions

1. Prepare oven and cake pans:

   Preheat oven to 350°F. Line 3 9-inch round cake pans with parchment paper.

2. Melt chocolate:

   Stir together chopped chocolate and hot coffee in a medium microwavable bowl. Microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.

3. Combine dry ingredients:

   Whisk together flour, baking soda, and salt in a medium bowl.

4. Cream butter and sugars:

   Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition.

5. Add chocolate:

   Add melted chocolate mixture and vanilla, and beat on low speed until blended.

6. Combine wet and dry mixtures:

   To the butter mixture, add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.

7. Whip egg whites:

   Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold into batter.

8. Add cake batter to pans:

   Divide batter among the 3 prepared pans.

9. Bake cake layers:

   Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes.

10. Cool cakes:

    Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans; transfer to wire racks. Discard parchment paper. Cool completely, about 1 hour.

11. Frost cake layers:

    Press slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake. Let stand until frosting is completely cool and set, about 15 minutes.