Ingredients:

Cake
-3/4 cup butter, softened
-1 1/2 cups sugar
-1 egg
-1 teaspoon vanilla extract
-1 cup buttermilk
-3/4 cup sour cream
-2 cups flour
-2/3 cup baking cocoa
-1 teaspoon baking soda
-1/4 teaspoon salt

Filling
-4 squares (1 ounce each) semisweet chocolate
-1 cup heavy whipping cream
-1/2 teaspoon vanilla extract

Glaze
-8 squares (1 ounce each) semisweet chocolate
-1/4 cup butter, cubed
-3/4 cup heavy whipping cream

1. In a large mixing bowl, cream butter and sugar until light and fluffy
2. Add egg and vanilla; beat for 2 minutes
3. Combine buttermilk and sour cream
4. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition
5. Pour into two greased and waxed paper-lined round baking pans
6. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean
7. Cool for 10 minutes; remove from pans to wire rack to cool completely
8. In a heavy saucepan, melt chocolate with cream over low heat
9. Remove from the heat; stir in vanilla
10. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally
11. Beat on medium speed until light and fluffy
12. Chill until mixture achieves spreading consistency
13. For glaze, in a heavy saucepan, melt chocolate and butter
14. Gradually add cream; heat until just warmed
15. Chill until lightly thickened
16. Place one cake layer on a serving plate; spread with filling
17. Top with remaining cake layer
18. Slowly pour glaze over top of cake
19. Refrigerate until serving