3/4 cup butter, softened (1 1/2 sticks)
1 1/2 cup sugar
1 tsp vanilla
1 cup buttermilk
3/4 cup sour cream
2 cups flour
2/3 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
4 squares (1 oz each) semisweet chocolate
1 cup heavy cream
1/2 tsp vanilla
8 squares semisweet chocolate
1/4 cup butter, cubed
3/4 cup heavy cream
Preheat oven to 350º.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat for 2 minutes. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda, and salt. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Pour into 2 greased and floured 9" round pans. Bake for20-25 minutes. Cool 10 minutes. Remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate with cream over low heat. Remove from heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency.
For glaze, in heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened.
Spread filling between layers. Over top layer, slowly pour glaze over top. Refrigerate until serving.