Preheat oven to 300 degrees F. Line a 9-inch round baking pan with parchment circle and lightly spray sides with cooking spray and set aside.

In a medium sized bowl add flour, baking powder, baking soda, salt. Set aside.

In a large bowl, cream softened butter and honey with hand mixer until soft and fluffy, scraping down sides of bowl as needed. Add egg and vanilla and mix well.

Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Add ½ of the milk and mix. Add another ⅓ of the dry ingredients and mix. Add the last ½ of the milk and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.

Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 300 degree F oven for 35 to 40 minutes (see note) or until top springs back to the touch and inserted toothpick comes out clean. Let the cake cool completely.

Heat 1 cup of the milk and the honey in a medium-sized heavy-duty saucepan over medium low heat until bubbles just start to form around edges (about 3 to 5 minutes). 

In a separate medium heat-proof bowl add the remaining ½ cup milk and salt. Slowly whisk in the cornstarch until mixture is smooth without lumps. Then gently whisk in egg yolks and set aside.

When milk/honey mixture starts to bubble around the edges, remove from heat and very gradually add it to the cornstarch mixture in the bowl. Whisk quickly and continuously as you slowly pour it in, so that no lumps form.

Return the mixture back to the saucepan over medium heat. Stir constantly with a whisk until it comes to a simmer and begins to thicken (about 4 to 5 minutes). Then cook for one minute longer. Bubbles will pop at the surface of the thickened pudding. 

Remove from the heat and stir in the vanilla and butter. Strain through a fine mesh strainer, if desired (see note). Put a piece of sprayed plastic wrap directly over filling so it doesn't get a skin on it and let it cool for 10-15 minutes.

For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools. Let it cool to spreadable consistency.

To assemble, cut the cooled cake crosswise through the center leaving two thinner cakes, a top and a bottom. Gently slide the top cake onto a plate and set aside.

Spread cooled pudding over bottom cake, leaving a ½-inch space free around the edges to keep the pudding from squeezing out the edges. Place top cake over pudding layer.

Spread glaze over top of the cake and sides, if desired. Allow cake to chill uncovered in the refrigerator until the glaze has set up (about an hour).

Then cover with with plastic wrap and chill until ready to serve. Cake is easier to serve if it's been chilled at least a couple of hours, but you can serve it sooner if you need to. It will keep in the refrigerator, covered for a couple of days.