Preheat oven to 325 degrees F. Grease and dust two 8-inch or 9-inch cake pand with cocoa powder. Set aside.

Into a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine milk, butter, honey, and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour the batter into prepared cake pans. bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. {My cake took closer to 50 minutes to cook.}

Remove from oven and wait at least 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating. {I always have trouble getting my cakes out of the pan unless the bottom of the cake pan is completely cooled. Proceed with caution.}

In a large mixing bowl, sift together powdered sugar and cocoa powder.

Add the butter, milk, and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Add additional milk as need to achieve desired consistency.

Once all the ingredients are combined, increased the speed and beat until fluffy.

Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting over the top of the layer. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.

Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies.

Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.