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1. Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together fl our, cocoa, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate until combined. Divide batter between prepared pans, smoothing tops with an off set spatula.
4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Place 2 cups Creamy Chocolate Frosting in a pastry bag fitted with a medium open star tip (Wilton No. 4B). Pipe a thick border around top edge of 1 cake layer. Using an off set spatula, spread half of chilled Coconut-Pecan Filling inside piped border. Top with remaining cake layer. Pipe Creamy Chocolate Frosting in a swirl pattern around top edge of cake layer, and spread remaining Coconut-Pecan Filling inside border. Spread remaining Creamy Chocolate Frosting on sides of cake. Garnish with coconut and pecans, if desired.