Instructions

Make cake layers:
2. Preaheat oven to 375 deg. F.. Butter and flour two 9- by
4. 2-inch round cake pans, knocking out excess flour.
6. In a double boiler or a metal bowl set over a pan of barely
8. simmering water melt chocolate, stirring until smooth, and
10. cool.
12. In a large bowl with an electric mixer beat together butter
14. and sugars until light and fluffy. Beat in sour cream and
16. vanilla until combined. Add eggs, 1 at a time, beating well
18. with after each addition.
20. In a bowl whisk together flour, cocoa powder, baking soda,
22. and salt and gradually add to sour cream mixture, beating
24. until just combined. Beat in chocolate until batter is just
26. combined and divide between pans.
28. Bake layers in middle of oven until a tester comes out
30. clean, about 30 minutes. Cool layers in pans on rack 10
32. minutes and invert onto racks to cook completely.
34. Make filling/frosting:
36. In a double boiler or a metal bowl set over a pan of barely
38. simmering water, melt chocolate and butter, stirring until
40. smooth, and cool to room temperature. In a large bowl with
42. an electric mixer beat together sour cream, heavy cream,
44. confectioners’ sugar, and vanilla until thickened. Beat in
46. chocolate until combined.
48. Make glaze:
50. In a double boiler or a metal bowl set over a pan of barely
52. simmering water, melt chocolate and butter, stirring until
54. smooth, and cool.
56. Assemble cake:
58. With a long serrated knife halve cake layers horizontally.
60. Stack layers on a cake plate, spreading 1 cup
62. filling/frosting between each layer. Spread side of cake
64. with remaining filling/frosting.
66. Pour glaze on top of cake, spreading to just cover top, and
68. coat side with chocolate chips and shavings, pressing them
70. in gently.
72. Makes 1 cake.