Make the Cake:
Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line them with wax paper.
In a large mixing bowl, combine flour, ground chocolate, sugar, baking soda, cream of tartar, and salt.
Add 1 cup buttermilk and 1 cup butter, then beat on medium for 2 minutes.
Add the remaining ½ cup buttermilk, eggs, and vanilla extract and mix until smooth.
Divide the batter evenly between the two prepared pans.
Bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool for 10-15 minutes before transferring to a wire rack. Cool completely.

Make the Buttercream Frosting:
In a large bowl, cream together butter, shortening, and vanilla.
Add confectioners’ sugar, one cup at a time, beating well after each addition.
Beat in milk and continue mixing until light and fluffy. Keep covered until ready to use.

Assemble & Decorate:
Once cooled, use a round cutter to cut out mini cake layers from the larger cakes.
Stack layers with buttercream in between, then frost the outside.
Decorate with Easter sprinkles, mini eggs, or pastel-colored frosting for a festive touch!