Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, beat the softened butter and brown sugar until creamy.
Add the honey and vegetable oil, then mix until combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Add the dry ingredients in three portions, alternating with the buttermilk. Mix gently after each addition.
Slowly add the hot coffee or hot water and mix until the batter is smooth. Fold in chocolate chips if using.
Pour the batter into the prepared pan and smooth the surface.
Bake for approximately 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack and cool completely.
For the glaze, heat the heavy cream and honey in a saucepan until hot and steaming, but do not bring it to a strong boil.
Pour the hot cream mixture over the chopped chocolate. Let it sit for about 1 minute.
Whisk until smooth, then stir in the butter and salt.
Let the glaze cool slightly until it becomes thick but pourable.
Pour the chocolate honey glaze over the cooled cake and gently spread it toward the edges.
Allow the glaze to set before slicing and serving.
