Two 9-inch cake pans.
Preheat oven to Gas mark 4/350 degrees F.
Grease cake pans and line the bottoms with parchment paper.
Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
Add the oil/butter/ghee, nectar and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
Divide batter between the two prepared pans. It will be thick (spread it out evenly in the pan).
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow it to cool completely.
Chop the dark chocolate into small pieces and place in a double boiler or a glass bowl on top of a pot of water that you will bring to a simmer.
As the chocolate begins to melt add the coconut oil and agave.
Stir gently until the mixture melts and is smooth.
Check the taste and add a little more honey if you prefer.
Allow the chocolate ganache to cool.