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Cake: Grease 2 cake mold of 9 inches (23 cm) of diameter and put parchment paper in the bottom of the 2 mold.
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Grease the paper and flour it.
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Set aside.
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Put chocolate and butter in a bowl that goes in the microwave.
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Heat at medium-low (50 %) 1 to 2 minutes or until butter has melted.
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With a wooden spoon, stir until creamy.
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Pour boiling water and stir well.
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In a large bowl, with an electric mixer, beat eggs and sugar until the mixture is inflated.
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Add vanilla, then the melted chocolate mixture.
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In a small bowl, mix sour cream and baking soda and let rest.
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In another bowl, sift the flour, cocoa, baking powder and salt.
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Add dry ingredients to the egg mixture, alternating with the sour cream mixture.
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Distribute the dough in the 2 mold.
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Bake in center of preheated oven of 350F 25 to 30 minutes or until a toothpick inserted in the middle of the cakes come out clean.
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Put the molds on racks and let cool for 10 minutes.
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Unmold the cakes on the racks, remove delicately the parchment paper and let cool completely.
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(You can prepare the cakes in advance and wrap individually with plastic wrap.
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They will keep up until next day at room temperature or until 2 weeks in freezer, wrapped with a very good foil paper).
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Chocolate Buttercream Frosting: In a bowl, with an electric mixer (use clean mixer), mix all ingredients until homogeneous and creamy.
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Set aside.
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Ganache: Put chocolate in a bowl resisting to heat.
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In a thick bottom saucepan, mix cream and corn syrup.
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Heat at medium heat until bubbles begin to appear.
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Pour the cream mixture on the chocolat, add butter and let rest for 3 minutes.
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With a wooden spoon, stir until smooth.
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Let cool the ganache for about 15 minutes or until it has lightly thicken.
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Cake Assembling: Put one cold cake on a serving plate.
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With a spatula, cover uniformly with all the chocolate buttercream frosting.
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Put the other cake on its back on the frosting.
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Spread uniformly the ganache on top and sides of the cake.
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(You can prepare the cake in advance and cover it.
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It will be good up to 2 days in fridge.
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Let return to room temperature before serving).
