1/2 c. sugar
1/4 c. cocoa
1/4 c. buttermilk
1/2 tsp. vanilla
4 oz. butter, unsalted, softened
1/2 c. sugar
1 egg, beaten
1 c. sifted flour
1/2 tsp. baking soda
Pinch of salt
1/4 c. buttermilk

Beat together first 4 ingredients until well blended. Beat the butter and sugar until light and creamy. Beat in the egg slowly until the mixture is smooth. Add the cocoa mixture and beat until blended. Sift the dry ingredients together. Beat the dry ingredients into the butter/cocoa mixture in 2 parts, alternately with the buttermilk.

Butter and flour an 8 inch diameter by 2 inches deep cake pan. Pour the batter in the pan and bake 30-35 minutes at 375 degrees in a preheated oven. Let the cake rest a few minutes in the pan before turning out onto a cake rack to cool.

GLAZE:

2 oz. bitter sweet chocolate
1/4 c. heavy cream
1/4 tsp. vanilla

Melt the ingredients in a double boiler set over hot water. Stir until smooth and let cool until warm. Put the cake on a cake rack set over a cookie sheet to catch the drippings. Pour the glaze evenly over the cake and let drip down the sides. Working quickly, use a spatula to smooth the glaze evenly. Do not work the spatula too much over the cake or the glaze will not be smooth and shiny.

DECORATION:

2 oz. milk chocolate
4 oz. butter

Melt the chocolate and butter in a double boiler set over hot water. Stir frequently until melted. Cool the chocolate mixture slightly until slightly thickened enough to drizzle. Dip fingers into the chocolate mixture and drizzle over the cake, moving your hand back and forth in one direction and then in the other directions for a plaid effect. Keep fingers separated to avoid clumping.