Preheat oven to 375.

Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.

Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended.

Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well.

Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended.

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.

It may crack just a bit. The cake should be just firm in the center when done.

Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan.

Remove wax paper and allow the cake to continue to cool.

For the glaze:

While cake is baking, prepare glaze.

In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth.

Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.

Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.