Four-layer chocolate birthday cake with milk chocolate ganache and nutella buttercream
Cakes
Cake: ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour, plus more for pan 6 ounces bittersweet chocolate, chopped 1 cup brewed coffee ⅔ cup unsweetened cocoa powder (not Dutch process) 3 large eggs, room temperature 1 cup buttermilk, room temperature 2 teaspoons vanilla extract 1¾ teaspoons kosher salt 1½ teaspoons baking powder 1½ teaspoons baking soda 2½ cups (packed) light brown sugar ¼ cup vegetable oil Ganache: 8 ounces bittersweet chocolate, chopped 1 cup heavy cream ¼ teaspoon kosher salt ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature Buttercream: 3 large egg yolks, room temperature 1 large egg, room temperature ½ teaspoon kosher salt ¾ cup sugar 1¼ cups (2½ sticks) unsalted butter, room temperature, cut into pieces 1 cup Nutella 1 teaspoon vanilla extract Sprinkles (for decorating; optional) Special Equipment A candy thermometer
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