For the cake

For the chocolate glaze


Add the vanilla cake mixture, the water and the seed oil (or butter) to the mixer's bowl and beat at 1st speed for 2 minutes.

Pour the porridge into a buttered pan and bake in a preheated oven at 180°C for 50 minutes.

In a saucepan add the couverture and butter in pieces, add the honey and mix until you have a homogenized, smooth icing.

Remove the pot from the heat and let the glaze come to room temperature.

Pour the icing over the cake, making sure to cover its entire surface.