Preheat your oven to 350°F. Line the base of an 8-inch round cake pan or springform pan with parchment paper and lightly butter the sides.

Melt butter, chocolate and honey together in a small saucepan over very low heat. Stir constantly until smooth and set aside to cool slightly.

Sift flour, cocoa powder and baking soda into a large bowl. Add sugar and salt and whisk to blend. Add eggs, sour cream, milk and vanilla and begin to whisk together. Soon after add the slightly cooled chocolate mixture. Continue stirring with a whisk starting from the center and working your way out to the edges just until the batter is smooth.

Spread batter evenly into prepared pan and smooth out the surface. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before turning out.

Once completely cooled, top the cake with freshly whipped cream and dust with cocoa! That's it!