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1
Heat the oven to 325F.
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2
Line the bottom of a 9-inch springform pan with parchment paper.
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3
In a medium saucepan set over low heat, melt the butter, then stir in the chocolate.
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4
Remove the pan from the heat and continue stirring until the chocolate is completely melted.
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5
Gradually add the honey, stirring to blend.
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6
Lightly beat the egg yolks, then whisk them into the chocolate mixture.
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7
Stir in the flour, coffee granules, baking soda, and salt.
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8
In a large bowl, beat the egg whites until soft peaks form.
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9
Fold one quarter of the egg whites into the chocolate mixture.
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10
Fold the lightened chocolate mixture into the remaining whites; do not overmix.
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11
Pour the mixture into the prepared pan.
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12
Bake for 45 minutes or until a wooden pick inserted near the middle of the cake comes out clean.
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13
Transfer the pan to a wire rack and let cool for 5 minutes.
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14
Remove the cake from the pan and let cool on a wire rack set over a baking sheet.
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15
Put both types of chocolate in a medium heatproof bowl.
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16
In a small saucepan set over medium heat, heat the cream and honey until the mixture just begins to simmer.
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17
Immediately pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for 1 minute.
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18
Stir until all of the chocolate is melted and completely emulsified.
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19
Stir in the vanilla.
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20
Pour the warm ganache over the cake, letting the excess drip over the sides and onto the baking sheet.
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21
Let set up for at least 30 minutes before serving.
