Chocolate Honey Cake

For the Cake:

• Preheat the oven to 350°F. Grease a 9 inch springform pan and line the bottom.

• In a large microwave-safe bowl combine the chocolate and butter and microwave until in 30 second bursts (stirring every time in between) until melted - or melt together over a double boil on the stove.

• Whisk in the eggs, one at a time, until fully combined. Add the honey, milk and sugar and whisk well. Sift in the cocoa powder, flour, baking powder and baking soda and stir until just combined.

• Pour into the prepared baking pan and bake for 45-50 minutes. The cake will rise quite a bit but it should NOT overflow. Once the baking time is up it will still feel very soft and it will also lose some height, especially in the center. But don’t worry – it will be completely fine. Let it cool in the pan for 15 minutes before removing the sides and allowing the cake to cool completely on a wire rack.

• Once the cake has cooled, level the top with a sharp knife. You shouldn’t need to slice off too much and small differences in height can be made up for with ganache as well.

For the Ganache:

• Make the ganache by combining the chocolate and cream in a small saucepan- adding in the cream a spoonful at a time. Gently heat over medium-low heat while stirring with a spatula or wooden spoon. Once the chocolate has completely melted and the mass is smooth, cool to room temperature before coating the cake. Allow the ganache to settle before slicing.