Preheat your oven to 350 degrees Fahrenheit. Next, lightly grease your cake pans using a non-stick cooking spray. Then, line your cake pans with round parchment papers. Also, spray the parchment papers with non-stick cooking spray. After that, set them aside.

Then, sift your sugar, flour, cocoa powder, baking soda, and baking powder. Afterward, add your salt to a big mixing bowl.

Afterward, make sure to combine your eggs, buttermilk, vegetable oil, and vanilla in a different bowl using a whisk. Then, pour your buttermilk mixture into your flour and cocoa mixture. After that, whisk using an electric mixer set at medium speed. Also, beat the mixture for about a minute. Likewise, do so until well combined.

Next, set the electric mixer's speed to low. Then, gradually add your warm coffee to the mixture. After that, set the speed to medium. And make sure to beat for about two to three minutes. Likewise, be sure to beat until the batter becomes smooth and thick.

After that, pour your chocolate cake batter into your prepared cake pans. Then, make sure to bake for about 35-40 minutes. Or you can do so till cooked thoroughly.

Finally, cool your cakes inside the pan for about thirty minutes; do this before transferring them into your cooling wire rack to cool completely.

First and foremost, place your cold water into a small microwave-safe bowl. Then, evenly sprinkle your gelatin on the top. In addition to that, allow the gelatin to bloom.

Afterward, fill your saucepan with water about a quarter full. Then, allow the water to simmer gently. Be sure to whisk your sugar and egg yolks in a large glass bowl. After that, whisk until the egg yolk mixture becomes thick and light in color. In a different saucepan, place your milk and scald it. Then, slowly pour milk into your egg yolk mixture while whisking constantly.

Next, place the glass bowl on your simmering saucepan with water. Then, cook the mixture while continuously stirring using a rubber spatula. Do this until the mixture becomes slightly thick for about ten to twelve minutes. Also, when your custard mixture is thick enough to coat the back of your spatula. In addition to that, it does so without dripping off; make sure to remove the mixing bowl from the heat. Afterward, pour the mixture through a sieve into a clean mixing bowl.

After that, cool your custard inside the refrigerator. And please do not cover. Also, stir the custard occasionally. Also, chill your custard for about 30 to 40 minutes. Likewise, you can do so until it is about to set and is still soft.

First of all, chop your chocolates into small pieces. Then, place them into a medium mixing bowl. Also, slice your butter into small chunks. Afterward, please place them in a different bowl. And make sure to set them aside.

Then, heat your heavy cream in a medium-sized saucepan over medium heat. When the cream starts to simmer, remove it from the heat. After that, pour it over your chocolate. Also, leave for about five minutes. Afterward, gently whisk until all the chocolate has melted and smoothed the mixture.

Finally, add your butter and gently stir until the butter melts. In addition to that, it incorporates completely.

Before anything else, make sure to bake your cake. Remember to do this before making your Bavarian cream filling and ganache.

Afterward, place one chocolate cake layer into the corresponding cake boards. Also, spread a layer of Bavarian cream filling evenly on the first layer using an offset spatula. Then, place the second layer of your chocolate cake. After that, ensure to stack your cakes depending on how high you want your cakes to be.

Next, crumb coat your cakes. Then, place them inside the chiller to cool. Afterward, ensure to make your ganache. After that, pour your ganache over the top of your cakes. And allow the ganache to drip. Also, you can push the ganache on the sides of the cake using a spoon. Besides that, smooth out the top using an offset spatula. Then, chill again inside the refrigerator. And allow them to set completely.

After that, take the bigger layer of the cake on a 10-inch cake board. And place dowels in the center. Also, cut the dowels depending on the height of your cake. Then, place the second layer of your cake on top of your first layer. Afterward, be sure to cover the lines where your second layer comes in contact with the first. Also, you can pipe it using the extra ganache and top the cake with the garnish that you want. Besides that, allow the assembled cake to set completely inside the refrigerator or chiller. Ultimately, as always, make sure to serve, slice, and enjoy!