Sift the flour, cocoa powder, sugar, baking soda and baking powder in a large bowl.
Melt the butter and mix it with the buttermilk and coffee.
Mix in the liquid mixture to the dry ingredients and mix until combined. Do not over mix.
Divide the batter between the two pans and bake 30 -35 minutes.
Cool the cakes in the pan for 15 minutes before turning them out on to a wire cooling rack.
For the Ganaches
Chop each of the chocolates separately and place each in its own bowl.
Heat the cream in a saucepan until scalded, don't let it boil. Pour 2/3's or 14 tablespoons into the 7 oz of dark chocolate and then approximately 3 ounces of milk into each of the white and milk chocolate. Let the hot milk sit and melt the chocolate for a minute before stirring the mixture smooth.
Wait until the ganache is cool enough to easily spread.
Assemble the Cake
Slice each cake layer in half so you have 4 layers of cake.
Place your first layer of cake on a board or serving tray and spread the white chocolate over it. If the ganache is too soft, you can place it into the fridge for 20 minutes to help firm it up.
Add the second layer of cake and top with the milk chocolate ganache.
Add the third layer of cake and top with a thin layer of dark chocolate ganache.
Top the cake with the fourth layer of cake and add a thin crumb coat of the dark chocolate ganache and refrigerate for 20 minutes to firm.
Using a whip attachment, place the remaining dark chocolate ganache into a stand mixer and whip on high for 5 minutes. It should double in volume.
Frost your cake reserving some whipped ganache for the swirls on top.
Add any swirls or decorations to the cake and top with the pre-made macarons.