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1
Preheat oven to 375 degrees (200 C.).
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2
Butter and flour two 9 by 2 inch round cake pans, knocking out excess flour.
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3
In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
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4
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy.
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5
Beat in sour cream and vanilla until combined.
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6
Add eggs, 1 at a time, beating well with after each addition.
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7
In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined.
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8
Beat in chocolate until batter is just combined and divide between pans.
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9
Bake layers in middle of oven until a tester comes out clean, about 30 minutes.
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10
Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
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11
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature.
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12
In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened.
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13
Beat in chocolate until combined.
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14
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
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15
With a long serrated knife halve cake layers horizontally.
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16
Stack layers on a cake plate, spreading 1 cup (225 ml) filling/frosting between each layer.
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17
Spread side of cake with remaining filling/frosting.
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18
Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate.
