For the Cake:

  • 8 oz bittersweet chocolate chips or bittersweet chocolate, roughly chopped – divided
  • 1 C (2 sticks) + 3 Tbsp butter – cut into chunks
  • 1-1/4 C sugar
  • 6 eggs
  • 1 C Hershey’s Special Dark unsweetened cocoa powder

For the Glaze:

  • 6 oz dark chocolate chips
  • 6 oz half and half
  • 1 Tbsp honey
  • 1/4 tsp vanilla extract


Make the Cake:

  1. Preheat oven to 375 degrees
  2. Grease a 9-inch springform pan, then line the bottom with a circle of parchment – grease the parchment on top – set pan to the side
  3. Place the chocolate and 1 C (2 sticks) of butter in a medium saucepan over medium low heat
  4. Stir often, until the mixture melts and blends
  5. Stir in the sugar until completely incorporated
  6. Add the eggs, one at a time, whisking until no streaks remain
  7. Add the cocoa and stir just until blended
  8. Pour batter into prepared pan and bake for 30 to 35 minutes, or until cake has risen and top has formed a thin crust – a little jiggle in the center is OK
  9. Let the cake cool in the pan for 10-15 minutes, then remove the springform sides and invert on to a wire rack
  10. Remove the parchment circle, and let the cake cool completely

Make the Glaze:

  1. Set the chocolate in a heatproof bowl
  2. In a saucepan, heat the half and half until it comes to a simmer
  3. Once it simmers, remove from heat and pour over the chocolate
  4. Whisk until the mixture becomes smooth and cohesive
  5. Stir in the honey and vanilla, and mix until smooth
  6. Let the mixture set for 15 minutes or until it has achieved a thick, honey-like consistency: you want to pour it over the cake, but not so liquid that it will run over the sides of the cake immediately
  7. Pour the glaze on top of the cake
  8. Using a spatula, smooth it along the top and sides of the cake
  9. Put the cake in the refrigerator for 20-30 minutes so that it can set, and the cake will slice cleaner