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Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Yield: 9 Servings

A big thanks to my cousin, Dayne, for this awesome recipe! I am so impressed with the way it turned out. At first, I had low expectations but I was wrong! It has been the best cake I have ever tasted in a long time. Try this recipe now and I promise you that it is worth all your time and effort. Have a great day, friends. Enjoy!



¼ c (29.5g) unsweetened cocoa powder

⅓ c vegetable oil

1 tsp baking soda

1½ c (187g) all-purpose flour

1 c (200g) sugar

1 c (237g) water

1 tsp white vinegar

1 tsp vanilla extract

½ tsp salt


1 c (125g) confectioners’ sugar

1 tbsp honey

3 tbsp unsalted butter, softened

3 tbsp unsweetened cocoa powder


3 tbsp whole milk, or heavy cream

1 tsp vanilla extract


For the Chocolate Cake:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Add cocoa powder, flour, sugar, baking soda, and salt into a large mixing bowl. Whisk until well mixed.

Add the oil, water, vinegar, and vanilla extract. Whisk until well mixed.

Apply cooking spray in an 8×8-inch baking pan.

Transfer the batter into the prepared baking pan and spread it evenly.

Place it inside the preheated oven and bake for about 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool completely at room temperature.

For the Frosting:

In a mixing bowl, add cocoa, butter, confectioners’ sugar, vanilla, and honey. Use a hand-held mixer to combine until creamy.

Add the milk gradually and beat every addition until well blended.

Pour the mixture on top of the cooled cake and spread it evenly.

Let it rest for a few more minutes at room temperature.

Serve and enjoy!


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