Pre-heat oven to 350 F

Butter 3 round cake pans and dust with cocoa powder to keep the cakes from sticking

Sift your cake flour, measure out 2 1/4 C and then sift together the cake flour, baking soda and salt (set aside)

Finely chop your chocolate and separate your eggs, while your water is heating up to boiling.

Combine the chocolate shavings and water until it’s melted and smooth (set aside)

In a small bowl mix together sour cream and vanilla

In a large bowl beat 2 sticks butter until creamy

Slowly add in 1 3/4 C sugar

Beat in 4 egg yolks, 1 at a time

Add the melted chocolate and beat just until blended

Add the flour mixture and Sour Cream mixture in alternating batches. 3 parts flour to 1 part Sour Cream. Beating each addition until fully incorporated. Use a spatula to scoop the sides and bottom, if needed.

In another large bowl beat 4 egg whites with 1/4 tsp cream of tartar, beat until soft peaks form.

Beat on high speed and add in 1/4 C sugar. Beat until stiff.

Gently fold into the batter and then pour into the 3 buttered and dusted pans. Let the pans settle before baking them.

Bake for 25 minutes or until the cake bounces back when lightly pressed in the center with your finger.

Let cool for 10 minutes in pans, remove to wire racks to finish cooling.

Smooth Coconut Pecan Frosting over each layer and build up and top with Coconut Pecan Frosting