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Preheat oven to 350 degrees. Butter an 8-inch springform pan or (or use a non-stick tube pan). Line pan bottom with parchment paper and butter the parchment. Set aside.
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In a food processor, pulse the sugar, butter, honey, eggs, vanilla, flour, salt baking soda, cocoa and pinch of salt until just combined. Melt the chocolate chips (in a saucepan over low heat or in the microwave) and add to the mixture slowly, pulsing to just combine. Do not over-mix.
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Slowly add in the coffee while the processor is running to make batter. Pour batter into prepared pan.
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Bake for one hour or until a toothpick inserted comes out clean. While cake is baking, make the glaze:
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Mix sugar, cocoa powder, water and 1 teaspoon flour together in a small saucepan over low heat until thick, about 5-10 minutes. Remove from heat and add margarine. Refrigerate until cooled--about 15-20 minutes. Brush over cake and serve.