Name: Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream
Yield: 12 Servings
Ingredients: 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; 8 ounces bittersweet chocolate, chopped; 1 cup heavy cream; ¼ teaspoon kosher salt; ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature; 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); A candy thermometer

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This recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate.Alex Lau

This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.

Recipe notes