• Preheat  the oven to 180c . Grease 2, 5 inch pans and lay them with parchment.
• In a wide bowl take flour, baking powder, baking soda, cinnamon powder and cocoa powder together and whisk well to combine.
• In another medium sized bowl, add pumpkin purée, buttermilk, and oil,  mix well.
• Add ½ cup flour mix at a time to wet ingredients, using a spatula mix them together in a single direction.
• Divide the batter among the 2 pans and bake them in the preheated oven for 45-50 minutes or until skewer inserted in the middle comes out clean.
• Remove the pans from the oven let it sit for 5 minutes then unmould it on to a wire rack for the  to cool completely.
• If serving as such., slice them warm and serve Along with your evenjng the/coffee.
• Since I was planning to frost them, I cooled them completely, cling wrapped them and refrigerated until frosting.

Peanut Butter Frosting

• Take butter and peanut butter in a large bowl. Using a electric beater, beat the until light and fluffy. 
• Now add 1 cup of sugar at a time and beat the mixture until light and fluffy, add 1 teaspoon of milk at time to check the consistency.  I needed around 3 teaspoon of milk to get the frosting to spreadable consistency.
• Cover and refrigerate until use. I normally make the frosting an hour before i frost my cakes. 

To Make chocolate drizzle

• Chop the chocolate into small chunks, take it in a microwave safe bowl. Microwave at high for a minute. Remove and add butter and whisk well to combine. The sauce should be smooth and silky. Keep aside until use.

To Frost and fill the cake

• Mix 3  tablespoon of icing sugar with ¼ cup of warm water and keep ready.
• Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
• Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
• Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
• Now add a thick layer of frosting on top and crumb coat the sides. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
• Once set, add thick layers of frosting on top and using a offset spatula smoothen it to set. I just used the large round piping tip and squeezed some sharp swirls on top. 
• Chill the cake 10 minutes for it to set, Just before serving, i added some chopped dark chocolate and drizzled some chocolate sauce on top and served.