This rich and delicious cake is baked as a single layer in a 9 inch cake pan and easily serves 12 or more.
Preheat oven to 375 degrees F. Spray a 9 inch cake pan with cooking spray and line the bottom with a circle of parchment paper, spraying the paper as well.
Place 2/3 of the 8 oz chocolate and 1 cup butter in a prepared double boiler. If you do not own a double boiler, a metal mixing bowl placed on top of a sauce pan with water at a slow boil will do the trick. Stir often until the chocolate has melted and blended with the butter. Pour the chocolate/butter mixture into a larger bowl and add the sugar, mixing well, then the eggs one at a time, whisking after each egg has been added. Sift cocoa into the bowl and stir until blended.
Pour the batter into the prepared pan and bake 35-40 minutes or until the cake has risen. Please note that this will not look in appearance like a standard cake that is made with flour and do not over bake. Test for doneness by inserting a knife into the center and if it comes out clean, it is done, but not the knife may appear moist.
Cool the cake for 10 minutes and then invert onto a plate and cool completely. As the cake cools, it will come down in size a bit and leave a slight concave on the surface.
Prepare the chocolate ganache by melting the remaining 4 ounces of chocolate and 3 tablespoons of butter in the microwave for 30 seconds and then 5 second intervals after that if more melting is necessary. It can also be melted in a small saucepan on the stove over medium low heat. Stir until smooth, remove from heat and stir in milk, honey and vanilla. Set aside to cool slightly.
When the cake has cooled, pour the glaze onto the center of the top surface. Using a spatula, smooth the glaze along the top and sides and chill uncovered for 20 to 60 minutes to set the ganache. Garnish with fresh raspberries.
HINT: Always crack an egg into a separate bowl before adding it in with the other ingredients to prevent a bad egg from spoiling the mixture.