Preheat your oven to 350°F (180°C) and prepare two 9-inch round cake pans by greasing them with unsalted butter and flour.

Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.

Beat in the eggs one by one, mixing well after each addition.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.

Alternate adding dry ingredients and buttermilk to the wet mixture, starting and finishing with dry ingredients.

Fold in the melted dark chocolate and vanilla extract into the batter.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Beat softened butter and sifted powdered sugar in a mixing bowl until light and fluffy. Gradually add heavy cream and vanilla until desired consistency.

Divide frosting and color one portion yellow and the other orange with food coloring gels.

Make ganache by heating heavy cream and pouring it over chopped dark chocolate; stir until smooth.

Level the cooled cakes and layer one with colored frosting and Crème Eggs before stacking.

Frost the top and sides of the cake with the remaining frosting.

Pour ganache over the cake, letting it drip down the sides, and decorate with halved Crème Eggs and optional sprinkles.

Chill in the refrigerator for 30 minutes before serving.