Instructions

1. Make cake layers:
2. Preaheat oven to 375 deg. F.. Butter and flour two 9- by
3. 2-inch round cake pans, knocking out excess flour.
4. In a double boiler or a metal bowl set over a pan of barely
5. simmering water melt chocolate, stirring until smooth, and
6. cool.
7. In a large bowl with an electric mixer beat together butter
8. and sugars until light and fluffy. Beat in sour cream and
9. vanilla until combined. Add eggs, 1 at a time, beating well
10. with after each addition.
11. In a bowl whisk together flour, cocoa powder, baking soda,
12. and salt and gradually add to sour cream mixture, beating
13. until just combined. Beat in chocolate until batter is just
14. combined and divide between pans.
15. Bake layers in middle of oven until a tester comes out
16. clean, about 30 minutes. Cool layers in pans on rack 10
17. minutes and invert onto racks to cook completely.
18. Make filling/frosting:
19. In a double boiler or a metal bowl set over a pan of barely
20. simmering water, melt chocolate and butter, stirring until
21. smooth, and cool to room temperature. In a large bowl with
22. an electric mixer beat together sour cream, heavy cream,
23. confectioners’ sugar, and vanilla until thickened. Beat in
24. chocolate until combined.
25. Make glaze:
26. In a double boiler or a metal bowl set over a pan of barely
27. simmering water, melt chocolate and butter, stirring until
28. smooth, and cool.
29. Assemble cake:
30. With a long serrated knife halve cake layers horizontally.
31. Stack layers on a cake plate, spreading 1 cup
32. filling/frosting between each layer. Spread side of cake
33. with remaining filling/frosting.
34. Pour glaze on top of cake, spreading to just cover top, and
35. coat side with chocolate chips and shavings, pressing them
36. in gently.
37. Makes 1 cake.