For the glaze:
Preheat oven to 375°F.
Line a 9” spring bottom cake tin with a circle of parchment paper.
Place the dark chocolate and 1 cup of the butter/coconut oil in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl.
Add sugar and mix well.
Add eggs one at a time, whisking well after each addition.
Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the centre when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla.
Set aside to cool slightly.
When cake has cooled, pour glaze onto the centre.
Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Serve with fresh berries, natural yoghurt, or creme fraiche.