Preheat oven to 375 degrees.

Spray 9" springform pan with nonstick cooking spray, then line with parchment paper, also sprayed with cooking spray.

Place 2/3 of chocolate and 1 cup butter in medium saucepan over low heat. Stir often until completely blended. Remove and transfer to large bowl.

Add sugar and mix well. Add eggs, one at a time, whisking after each one. Sift cocoa into bowl and stir until just blended.

Pour batter into pan, bake 35-40 minutes. Cake should be just firm in center when done. Cool for 10 minutes, then invert onto a plate.

Melt remaining 4 ozs of chocolate and 3 tbsp of butter in small saucepan over medium heat, stir until smooth. Remove from heat, then stir in milk, honey, and vanilla. Set aside to cool slightly.

When cake is completely cooled, pour glaze over top, gently smooth along top and sides. Chill cake, uncovered for 30-60 minutes before serving.