Step 1

Preheat the oven to 375F.

Step 2

Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.

Step 3

Spray the paper with cooking spray, too, then set the pan aside.

Step 4

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.

Step 5

Stirring often, melt chocolate with butter until completely blended.

Step 6

Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).

Step 7

Add sugar and mix well.

Step 8

Add eggs one at a time, whisking well after each addition.

Step 9

Sift cocoa into bowl and stir until just blended.

Step 10

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.

Step 11

The cake should be just firm in the center when done.

Step 12

Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.

Step 13

Remove and discard parchment paper and set cake aside to cool completely.

Step 14

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.

Step 15

Remove from heat, then stir in milk, honey and vanilla.

Step 16

Set aside to cool slightly.

Step 17

When cake has cooled, pour glaze onto the center.

Step 18

Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.

Step 19

Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.