Preheat the oven to 180°C. Grease two 8-inch round cake pans and line with parchment paper. Or you can grease the pans and dust with flour until evenly coated, tapping out the excess.

Using electric beaters, mixer fitted with paddle attachment or wooden spoon(mwiko), beat the butter and brown sugar on medium high speed until the mixture is fluffy and scraping the sides of the bowl often. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Add this alternately with the buttermilk, starting and ending with the flour mixture and mixing well after each addition. Scrape the batter into the prepared pans and spread it to level.

Bake the cakes for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool for 20 minutes in the pans, and then turn them out on a rack to cool completely

FOR THE FROSTING:- in a double boiler, place cream in a bowl and let it heat up. 5mins later, add semi sweet chocolate into the cream and let it sit for a minute.

Whisk until chocolate completely melts. Whisk till it is well dissolved. Then cover up with plastic wrap and let it cool completely.

Once cooled, beat until soft peak forms.

You can add confectioners sugar to plans the frosting and add stability to it.

ASSEMBLE:- Remove partchment paper, place one cake layer onto a plate or cake board and spread a generous dollop of chocolate frosting to cover. Place the next cake layer and frost the top and then the sides of the cake, using a smoother, smooty the frosting to create an appealing look. Place some frosting in a piping bag fitted with a 2D rosette piping tip, make rosettes on top of the cake as decoration. You can sprinkle sugar pearls.