Pre-heat oven to 180°C. Grease and line a 23cm cake pan.
In a bowl, combine honey, almond meal, 3 tablespoons of double Dutch cocoa and butter in a bowl.
Spoon half the mixture into another bowl and fold the cocoa nibs through. Spread the mixture into your prepared pan and press down to form an even base. If it is sticking to the back of the spoon, dip the spoon in hot water to smooth the surface and set aside.
To the remaining half of the mixture, add plain yoghurt, Gingerbread Spice, 1 tablespoon of cocoa, sugar, lightly beaten eggs and the grated chocolate. Beat with a wooden spoon until creamy.
Pour mixture over the base and tap the tin to level the top of the cake. Proceed to bake for 40-45 minutes.
Cool on a wire rack.
