Heat the oven to 350F.
Butter and flour an 8″ or 9″ springform
Combine the butter, brown sugar and honey in a medium bowl and beat on high until light and fluffy.
Add the eggs one at a time, beating well after each addition.
By hand, add the melted chocolate.
Stir in the flour, buckwheat, cocoa powder, cinnamon, baking soda, salt, and cloves. Make sure all the dry ingredients are evenly incorporated.
Spoon the batter into the prepared pan, smooth the top and bake about 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Set aside to cool to room temperature.
To make the ganache, place the cream and honey together in a small saucepan over a medium heat until the honey has dissolved and the cream is very hot.
Remove from the heat, add the chocolate and cinnamon and stir the mixture until it is smooth and glossy.
Pour the ganache over the cake while the ganache is still warm, it’s easier to spread when it’s still runny. Use a spatula to spread it evenly over the top of the cake.
Allow to cool to room temperature and serve.
Makes 8 generous slices