Preheat the oven to 375ºF, and grease an 8" spring-form pan generously with oil.
Melt the baking chocolate and coconut oil together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.)
In a large bowl, combine the melted chocolate mixture with the pumpkin puree, cocoa powder, and honey to help it cool down slightly. Then add the eggs and use a whisk to mix until completely smooth.
Pour the batter into the greased pan, and smooth the top with a spatula. Bake at 375ºF until the center looks firm, about 20 to 25 minutes.
Allow the cake to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving. I put the cake in the freezer if I want it to serve it in less than an hour, otherwise place it in the fridge to chill until ready to serve. I recommend covering it tightly and storing it for up to a week in the fridge, if you don't eat it all before then!