• Preheat oven to 325F/ 163C
• Grease a 9 x 13 pan, or a 9” pie plate or spring form pan.
• Use a double boiler (or a saucepan placed over another pan filled about halfway up with water) to melt the fat and chocolate together. Stir often to avoid scorching the chocolate as it melts. Burned chocolate is gross.
• Meanwhile, thoroughly whip the eggs and honey together in a mixer. 
• In a separate bowl combine the rest of the ingredients and whisk together to mix well.
• Add the dry ingredients to the egg and honey mixture slowly and beat on low until incorporated. Switch to high to get the mixture as smooth as you can, but don’t overbeat.
• Slowly add the melted chocolate and beat until the batter gets smooth and thick.
• Pour the batter into the prepared pan and smooth the top. Lick that spoon.
• Bake for 30 minutes; test for doneness by inserting a bamboo skewer or toothpick. If the stick comes out clean, the cake is done.
• Cool in the pan for a few minutes while you mix the honey chocolate drizzle.

Chocolate Honey Drizzle

• Combine all ingredients in a double boiler and melt, stirring consistently to prevent scorching.
• *Drizzle either the whole cake or individual pieces of cake and serve. The drizzle will set up a bit as it cools thanks to the coconut oil. You can use this drizzle on ice cream for a kind of hard-shell sauce, if you have some left over. Coconut oil makes fabulous dessert sauces!