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Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper.
In a large bowl, beat the 1 cup of softened butter with the dark brown sugar and granulated sugar until smooth.
Add the egg, egg yolk, and 1 teaspoon of vanilla extract, and beat until combined.
Add the buttermilk and mix until just combined (the mixture may look a bit curdled, but that's okay).
Sprinkle the baking powder, baking soda, and salt over the batter and mix well to distribute them evenly.
Add the flour and cocoa powder and mix just until combined, being careful not to overmix.
Spread the batter evenly in the prepared pan.
Bake for 20 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
To make the frosting, melt the ½ cup of butter in the microwave or a double boiler, then let it cool slightly.
In a medium bowl, combine the melted chocolate, powdered sugar, 1 teaspoon of vanilla, and a pinch of salt. Beat until smooth and creamy, adding 1-2 tablespoons of cream or milk as needed to reach the desired consistency.
Spread the frosting over the cooled cake and top with sprinkles, if desired.