Preheat oven to 170ºC. Grease and line a 22cm springform cake tin.
Place butter into TM bowl and melt 2-3 min/50ºC/speed 1-2.
Add honey, vanilla and eggs and mix 5 sec/speed 5.
Add cocoa, coconut flour, baking soda and salt and mix 5 sec/speed 4. Scrape sides of TM bowl and mix 5 sec/speed 4.
Pour cake mix into cake tin and bake 40-50 mins until a skewer inserted comes out clean.
Split the cake and frost and decorate as video for the Chocolate Buttercream directs.
Alternatively, bake as cupcakes (makes approx 1 dozen) for 20-25 minutes.
This recipe can easily be doubled and cooked in two cake tins. It makes a gorgeous naked cake decorated with the refined sugar free Chocolate Buttercream Icing.