1. Preheat over to 350F.
2. Spray 3 (9-inch) cake pans with nonstick spray with flour.
3. In a large bowl, combine 1 cup butter and 2 cups sugar, using electric mixer at medium-high speed. Beat until fluffy.
4. Add eggs, beating each one before adding the next.
5. Add sour cream and vanilla; mix well until fully combined.
6. In a medium bowl, combine flour, cocoa, baking soda, and salt.
7. Gradually add some of the flour mixture to the butter mixture. Then add a bit of buttermilk. Alternate between adding the flour mixture and buttermilk until everything is combined. Note: begin and end with the flour mixture.
8. Add one melted chocolate bar, beating until combined.
9. Spoon batter evenly into the 3 pans and bake for 18 to 22 minutes, or until a wooden toothpick comes out clean from center of the cakes.
   Let cool in pans for 10 minutes.
   Remove from pans to cool completely on wire racks.
10. Spread 2/3's of the Coconut Pecan Filling between the layers of cake and place in freezer for at least one hour.
11. Spread Chocolate Ganache Frosting evenly over entire cake. Spread remaing Coconut Pecan Filling on top of cake. Add pecan halves and chocolate curls for presentation if desired.

Coconut Pecan Filling

1. In medium saucepan, combine 1 1/2 cups heavy whipping cream, 1 1/2 cups sugar, and egg yolks. Cook over medium-low heat until the sugar dissolves. Mixture should coat the back of a spoon. (Average cook time: 10 minutes.)
2. Remove from heat and add 6 tbsp of butter, coconut flakes and chopped pecans. Stir until the butter is completely melted. Let mixture sit until it reaches room temperature.
   Note: Makes 5 cups.

Chocolate Ganache Frosting

1. In a small saucepan, bring 1 cup heavy whipping cream to a boil.
2. In a medium bowl, combine 2 chopped up chocolate bars, 1/4 cup butter, and light corn syrup.
   Pour cup of boiling heavy whipping cream over the mixture. Let stand for 1 minute. Stir until mixture is smooth and chocolate is melted.
3. Chill for 30 minutes. Stir occasionally until frosting is good for spreading.
   Note: Makes 1 1/2 cups.