Preheat oven to 350°F.
Place all cake ingredients in a large mixing bowl in the order listed and whisk well to combine. The final batter should be relatively free of lumps.
Grease a 9x13” pan with coconut oil or butter. Pour batter into pan and bake for 35 minutes. Remove from oven and cool in pan.
To make icing, heat the cream and honey or maple syrup in a small saucepan until just beginning to boil, whisking to combine. Turn off heat and add chocolate to pan. Whisk thoroughly until chocolate is melted. Pour mixture into a heat-proof bowl and add the butter 1 tablespoon at a time, stirring constantly until icing is smooth and butter is incorporated.
Spread icing on top cooled cake. Decorate as desired and enjoy!
NOTES: This recipe can also be used for cupcakes. Pour batter into greased muffin cups. Bake at 350°F for 20 minutes. Dip cupcakes upside down into the warm icing to top. Enjoy!