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Cake directions:.
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Preheat oven to 375F Spray a 9-inch spring-form pan or round cake pan.
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Line bottom with a circle of wax or parchment paper and spray the paper.
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Place chocolate and butter in a medium saucepan over medium-low heat.
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Stirring often, melt the chocolate with the butter until completely blended.
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Remove from heat and pour mixture into a large mixing bowl.
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(Alternately, you may use your microwave to melt the butter with the chocolate, if desired).
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Add sugar and mix well.
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Add eggs, a little at a time, and mix well.
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Sift cocoa onto mix and stir until just blended.
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Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust.
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It may crack just a bit.
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The cake should be just firm in the center when done.
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Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan.
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Remove wax paper and allow the cake to continue to cool.
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Glaze directions:.
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While cake is baking, prepare glaze.
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In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth.
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Remove from heat.
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Stir in milk, honey and vanilla.
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Set aside to cool slightly.
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When cake has cooled, pour glaze onto the center.
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Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.
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Chill for 30 minutes to an hour before serving.
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This sets the glaze and makes the cake easier to slice.
