Grease a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, or grease and flour the pan. Break the chocolate up and position in a microwave-safe dish with the honey. Microwave for 45-60 seconds, stirring after twenty seconds to hasten the softening. Place the flour, baking soda and salt in a mid sized bowl. In the bowl of a stand mixer, beat the butter or marg with the sugar on high speed till creamy. Add the vanilla, eggs and the chocolate-honey mix. Add 1/2 the flour mix with half the milk. Heat for 35-40 mins, or till a toothpick inserted into the center comes out clean.
After cooling for ten mins, run a thin metal spatula round the edges and turn the cake out onto a cooling rack or cake plate. Whilst the cake is cooling, prepare the frosting : Place the cream cheese in the microwave and heat for 2 ( 15-second ) intervals to melt. In the bowl of a stand mixer, beat the butter or marg and cream cheese till smooth. With the beater going, drip in the honey. Beat till just mixed and creamy, being cautious not to overbeat or the honey will separate.
Spread the frosting overboard of the cooled cake. Recipe from "Kosher by Design Short on Time" by Susie Fishbein ( 2006, Mesorah Publications, $34.99 ).
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