Buttermilk Chocolate Cake With Coconut Pecan Marmalade

Butter three 8-inch cake pans thoroughly and line the base of each
with baking parchment. Rub a little more butter onto the paper.
Preheat the oven to 350 degrees. In a double boiler, melt the
chocolate over simmering water, stirring occasionally, and set aside
to cool. Sift the flour together with the sugar, baking soda, baking
powder, and salt. In the bowl of an electric mixer or with a handheld
mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4
cup of the buttermilk, and the vanilla and beat in thoroughly, mixing
for about 2 minutes with the electric mixer. Add the melted
chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat
for 1 minute longer. Pour an equal amount of the cake batter into
each prepared pan and bake on the center rack of the oven for 30 to
35 minutes, or until a toothpick inserted into the center comes out
clean. Cool the cakes in their pans for 15 minutes, then turn out
onto a cake rack and finish cooling. With a soft pastry brush, brush
any loose crumbs from the side edges of the cake layers. To make the
marmalade, combine the milk, sugar, egg yolks, and butter in a medium
saucepan. Over medium heat cook the mixture, stirring constantly,
until it thickens, about 10 minutes. Do not let the mixture come to a
boil. Remove from the heat and add the coconut and pecans. Stir
together well, then let cool almost to room temperature, beating
occasionally so that it does not form a crust. To assemble the cake,
place the first layer of cake on a serving dish. Spread a layer of
the marmalade on the top of the cake only, about 1/2 inch thick.
Place the second layer of the cake on top of the first and spread the
top of it with some of the marmalade. Finally, place the third cake
layer on the top and spread a nice, thick, and slightly rounded layer
of the marmalade on top of that. Cut into wedges for serving. This
recipe yields 6 to 8 servings.