Start by preheating your oven to 350°F (175°C). Grease your 8-inch cake pan lightly and set it aside. This prevents sticking and ensures a smooth release. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first helps distribute everything evenly.

In another bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth. Then slowly add this to the dry ingredients, stirring gently. The final touch for the batter is the boiling water. Add it slowly while stirring. It may look thin, but that’s the magic for a moist cake.

Pour the batter into the prepared pan and bake for 30 minutes. Check doneness by inserting a toothpick in the center it should come out clean or with a few moist crumbs. While the cake bakes, combine the heavy cream, chocolate chips, butter, and sugar in a saucepan over low heat.

Stir continuously until the chocolate melts and the mixture thickens slightly. Remove from heat and stir in the vanilla. Once the cake cools for about 10 minutes, cut it into slices and generously spoon the hot fudge sauce over each piece. For extra indulgence, add a scoop of vanilla ice cream on top.