• Preheat the oven to 180° Celsius
• Place the flour, fructose, cocoa powder, baking powder, bicarbonate of soda and salt into the bowl of a stand mixer
• Use a whisk attachment and mix for 30 seconds on a low speed
• Place the eggs, milk and oil into a mixing bowl
• Whisk to combine and the add to the dry ingredients
• Mix to combine before adding the vanilla extract
• Mix again and then add the boiling water
• Whisk until completely combined then pour the batter into a lined, square baking tin
• Place into the oven and bake for 60 minutes
• Remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely

for the frosting

• Place the mascarpone and honey into a mixing bowl
• Whisk until combined and it starts to thicken
• Ice the top of the cake and serve the same day