"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

4 ounces German sweet chocolate
2 cups sugar
1 cup butter, at room temperature
4 eggs, at room temperature
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Glaze:
4 ounces German sweet chocolate
1 tablespoon butter
1/4 cup crème de cacao
1 cup confectioner's sugar
dash salt
1/2 teaspoon vanilla extract

Partially melt chocolate over hot water. Remove and stir rapidly until melted. Cool. Cream butter and sugar until light and fluffy. Add eggs one at a time beating for 1 minute after each addition. Sift together flour, soda and salt. Add to mixture alternately with buttermilk (about 1/3 of each at a time) until well mixed. Blend in the chocolate and flavorings. Pour into a well greased, floured 9- or 10-inch tube pan. Bake at 300ºF. about 1 1/2 hours. Remove from the pan while still hot and place under tightly fitting cover until thoroughly cooled. Tastes great with or without glaze.
To make the glaze, melt chocolate and butter in a medium bowl over hot water, stirring. Stir in liqueur. Mix in sifted confectioner's sugar, salt and vanilla. For thinner glaze, add a small amount of hot water.