Combine all dry ingredients - flour, baking soda, salt, dark cocoa and Pink Bee Honey.
Combine wet ingredients in a separate bowl - eggs, sour cream, canola oil and vanilla.
Combine wet and dry ingredients until a thick mud texture.
Add 1 cup of piping hot coffee.
Bake at 300 degrees for 55 minutes. Cool.
Top with a dark chocolate ganache (double boiler melt equal parts of chocolate and cream).
Pour chocolate ganache over cake and let sit.
Best served at room temperature.