Pre-heat the oven to 320F
Mix the Wet Ingredients: Mix the softened butter and sugar in a bowl. If your butter is soft enough, mixing should not be difficult. Add beaten eggs and vanilla extract and continue mixing until combined.
Add the Dry Ingredients: Sift the flour, baking soda, salt and cocoa powder onto the wet ingredients. Add the milk and mix until it turn into a runny smooth cake batter.
Pour cake batter between 2 5-inch pan. It is very important to use a deep dish pan for this recipe.
Bake at the preheated oven for 20 -25 minutes or until toothpick inserted in The center comes out clean.
Let cool. Remove from the oven and set aside while you make the chocolate ganache.
Make the chocolate ganache: Transfer the chopped chocolate in a microwave safe bowl. Pour warm cream and leave for 5 minutes. Slowly stir until the chocolate is fully dissolved. If needed, microwave for few seconds to fully melt the chocolate. Add butter, vanilla extract and honey (optional). If you are using a chocolate that is already sweet to your liking, you can skip the honey. Gently stir. At this stage, the ganache will still be runny. You can let it settle for at least one hour to thicken or pour it immediately over the cake at let it settle that way.
Serve: Serve once the ganache has slightly thicken, about 2 hrs. You can also save this immediately if you like a warm soft ganache that is almost like a chocolate syrup.
