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

Preheat oven to 375°F.

Beat together the first 4 ingredients until well blended.

In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg slowly, until the mixture is smooth. Stir into the cocoa mixture in the first bowl and beat until no streaks remain.

Sift the flour, baking soda and salt together. Stir in half of the flour mixture, then half of the buttermilk; repeat, ending with the flour mixture.

Butter and flour an 8x2-inch deep cake pan. Pour the batter into the pan and level off with a spatula.

Bake for 30-35 minutes at 375 degrees. 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. Stir until smooth and allow to cool until warm.

Put the cake on a cake rack set over a cookie sheet to catch the drippings for easy clean-up.

Pour the glaze evenly over the cake and let drip down over 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 or in the microwave. Stir frequently until melted.

Cool the chocolate mixture slightly until 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.