Preheat oven to 350, grease and Flour an 8-inch Cake Pan.
Butter, for prepping Cake Pan or Coconut Oil, Flour, for prepping Cake Pan
Melt Chocolate and Butter (or Coconut oil) in large Bowl in microwave on high 15-second intervals until melted, stiring after each interval.
2 Blocks Baking Dark Chocolate, 1 Stick unsalted Butter, cubed
Whisk in Honey, Cacao and Salt until just combined.
1/3 Cup Honey, 1/4 Cup Unsweetened Cacao Powder, 1/4 Tablespoon Salt
Whisk in Eggs and Vanilla until no streaks of Egg remain.
3 Eggs, room temperature, beaten lightly., 1 Tablespoon Vanilla Extract
Add Einkorn and Baking Soda and stir until just combined.
2 Cups EinKorn Flour, 1/4 Tablespoon Baking Soda
Pour Batter into prepared Pan and bake 30-35 minutes or until a Knife inserted in the center of the Cake comes out with just a few mist crumbs attached.
Cool Cake in Pan 10 minutes, then turn out onto Wire Rack to cool completely.
Garnish with Raspberries if desired and serve immediately, refrigerate any leftovers.
Fresh Raspberries