1️⃣ 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.

2️⃣ 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.

3️⃣ 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! 🎨🐰