5 minutes is how long it will take you to put this cake together, plus 25 – 30 minutes in the oven and 5 minutes to make the frosting and decorate the cake. This is not only faster than making a cake from a mix – it’s also delicious!
- 400g (2 cups) granulated sugar
- 220g (1 3/4 cups) plain flour
- 95g (3/4 cup) cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 240ml (1 cup) unsweetened soy milk
- 120ml (1/2 cup) vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 240ml (1 cup) boiling water
- 110g (3/4 cups) bittersweet chocolate, broken up into small pieces
- 30ml (2 tablespoons) vegetable oil
- 90ml (1/4 cup) honey
For the Cake:
Preheat oven to 180 F
Line a 9 x 13 inch baking tray with baking paper, and set aside.
In a large bowl, using a whisk, combine, sugar, flour, cocoa, baking powder, baking soda, salt.
Add to the bowl the soy milk, oil, eggs and vanilla, combine well with either a whisk or a large mixing spoon.
Carefully pour the boiling water over the mixture, and using a large spoon or a spatula fold the boiling water, until well combined.
Pour mixture into prepared pan, bake in the oven for 25 -30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
For the Frosting:
In a small sauce pan over low heat combine the chocolate, oil and honey, stirring continually until melted and glossy.
Immediately pour over the cake and using the back of a spoon distribute evenly over the cake.
I like my cakes to be carpeted in sprinkles, but feel free to use as many or as few sprinkles as you like. Whichever way you like your cakes decorated, they need to be done immediately, as the frosting sets up fairly quickly.