Preheat your oven to 350°F (175°C) and gather two 8- or 9-inch round cake pans. Grease each pan thoroughly and line the bottoms with wax paper for easy removal.

In a large mixing bowl, sift together the all-purpose flour, Ghirardelli Sweet Ground Chocolate and Cocoa, granulated sugar, baking soda, cream of tartar, and salt. Mix well until everything is evenly combined.

Add in the buttermilk and softened butter to the dry mixture. Using an electric mixer, beat on medium speed for about 2 minutes until smooth and creamy. Incorporate the eggs and vanilla extract.

Carefully pour the cake batter equally into the prepared pans, smoothing the tops. Bake for 30–45 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10–15 minutes before transferring to wire racks.

In a separate bowl, cream together the softened butter and shortening until fluffy. Gradually add the sifted confectioners' sugar, mixing well after each addition. Stir in the milk and vanilla extract, beating until smooth.

Once cooled, cut mini layers from the cakes using a knife or cookie cutter. Stack each layer with frosting in between and frost the outside. Decorate with festive sprinkles or mini chocolate eggs.