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!

INGREDIENTS:

Cake:

• 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

Frosting:

• 110g (3/4 cups) bittersweet chocolate, broken up into small pieces
• 30ml (2 tablespoons) vegetable oil
• 90ml (1/4 cup) honey

METHOD:

1. Preheat the oven to 180°C (350°F). Line a 9 x 13-inch baking tray with baking paper and set aside.
2. Mix dry ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients: Add the soy milk, vegetable oil, eggs, and vanilla extract. Mix well with a whisk or large mixing spoon.
4. Add boiling water: Carefully pour the boiling water into the mixture. Use a large spoon or spatula to fold the water into the batter until fully combined.
5. Bake: Pour the mixture into the prepared tray. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.reheat oven to 180 C / 350 F

For the Frosting:

1. Make the frosting: In a small saucepan over low heat, combine the chocolate, oil, and honey. Stir continuously until the chocolate has melted and the mixture is smooth and glossy.
2. Frost the cake: Immediately pour the frosting over the cake and use the back of a spoon to spread it evenly.
3. Decorate: I like my cakes carpeted in sprinkles, but feel free to use as many or as few as you like. However you choose to decorate, do it quickly—this frosting sets up fast!

MAKE AHEAD:

The baked and frosted cake can be stored at room temperature in an airtight container for up to 3 days.