For the Ghost Chile Infused Honey:
Pour the honey into a small pan and turn the burner to low heat. Add ghost chile flakes to the honey, mixing to submerge as much as possible.
Let steep for about 1/2 hour. Cool to room temperature and pour the honey and chile flakes back into container.
For the Cake:
Preheat oven to 350 degrees. Spray a 9-inch cake pan and cut a piece of parchment to cover the bottom of the pan.
Whisk together flour, baking soda, salt and cocoa powder in a small bowl. In a larger bowl, whisk together sugar, infused honey, eggs and vanilla until well blended. Whisk in the vegetable oil, then half of the flour mixture. Whisk in all of the buttermilk, then the rest of the flour mixture.
Pour into prepared cake pan. Bake the cake about 55 minutes, or until your cake tester comes out clean. Your cake will have a slight "dome", but that's ok.
Let it cool for about 10 minutes, then invert it onto a cooling rack to finish cooling. Remove parchment.
For the Frosting:
Fill a small saucepan halfway up with water, and put on a medium-high burner. Get a non-plastic bowl that will easily fit on top of the saucepan. You now have a double-boiler.
Put the chocolate in bowl, and stir until it's almost melted. Set bowl aside.
Pour out the water from the saucepan and pour in the ghost chile honey and cream. Bring to a boil, then pour over the melting chocolate and stir until smooth. Let it cool.
When cake is cool, carefully cut it in half horizontally. Place the bottom of the cake onto a plate.
Spread the marmalade over the cake bottom, being careful not to spread it all of the way to the edge. Place the other half of the cake on top of the filling, and gently press down.
Frost the cake with a butter knife or offset spatula. After you've put all of the frosting on the cake, you can 'smooth' it out by dipping a clean knife into hot water, wiping it off, then using the warm knife to 'smooth out' the frosting.