• Preheat your oven to 350 degrees and line 3 9-inch cake pans with parchment paper on the bottom, rubbing the sides generously with coconut oil.
• Place the avocado and coconut milk into a food processor (I used a small, 3-cup one) and blend until VERY smooth.  Place into a large bowl.
• Add in the coconut sugar, egg yolks (make sure the whites are in a separate bowl) and vanilla and beat, using an electric hand mixer, until well combined.
• In a separate bowl, whisk together the coconut flour, tapioca starch, cocoa powder, baking soda and salt.  Add it into the wet ingredients and blend on low speed until combined. Fold in the chopped chocolate.
• Clean the beaters off VERY well and beat the egg whites until they form stiff peaks, about 5-6 minutes. Fold them into the batter a little bit at a time, very gently.  You want no white streaks to remain.
• Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool COMPLETELY before frosting.

To make the frosting:

• While the cake bakes, pour the coconut milk and honey in a large pot and set it on medium heat. When the milk looks like it is JUST about to boil (do not let it boil) remove from the heat and add in chocolate morsels. Let stand for 30 seconds, without stirring the chocolate.
• After 30 seconds are up, gently whisk the chocolate into the milk until it's smooth and well combined.  Pour into a bowl, cover the top with saran (allowing the saran to stick right to the chocolate so it doesn't develop a skin in the refrigerator) refrigerate until it's cool to the touch, but still a little bit liquid - about 1-2 hours.
• Once the frosting is cooled, use an electric hand mixer to whip it until it just begins to lighten in color and just holds its shape - only 30 seconds or so. It thickens up quickly! If it thickens too much, you can always pop it in the microwave for a few seconds.

To assemble:

• Place your cake bottom-side up on a pedestal. Spread a lightly heaping 1/2 cup of the ganache on top and repeat with a second layer (using an offset spatula will help A LOT!)
• Place the final layer on top and spread a thin coat of ganache all over the cake - this is the crumb coat. Refrigerate until the crumb coat feels set, about 30 minutes.
• Spread the remainder of the ganache all over the cake.
• Slice and DEVOUR!