1. Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside.
2. Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended.  Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended.
3. Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.)
4. Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.

Optional:

1. While the cake is cooling you can make your chocolate glaze. Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly.
2. When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.