• Position a rack in the lower third of the oven and preheat the oven to 350 F.
• Grease the bottom of an 8 or 9×2-inch round cake pan or line it with parchment.

Chocolate Fudge Cake:

• In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a large bowl, using a spatula or wooden spoon, stir and combine the melted butter and brown sugar.
• Add the eggs and vanilla and stir until well blended.
• Add the flour mixture and stir just until all the flour is moistened.
• Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean.
• 30 minutes for a 9-inch pan
• 35 to 40 min. for an 8-inch pan.
• Let cool in the pan on a rack for 10 min.
• Run a knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
• Once cool, set the rack over a baking sheet or foil.

Chocolate Ganache Option:

• Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. You might also want to add a couple of teaspoons of sugar when you add the hot cream, if you want it sweeter.
• Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides and add eggs, sprinkles or whatever you would like on top.
• Let set for about an hour before serving.

Chocolate Fudge Frosting:

• Heat the cream in a small pan over low heat on your stove. Once steaming (note, do not let come to a boil), pour over chocolate chips. Let sit for 5 minutes, or until all the chocolate is melted, then whisk to fully incorporate the chocolate and cream. Add the sugar and cocoa and whisk until smooth. Using a spatula spread the frosting over the cake.
• Frost cake and add eggs, sprinkles or whatever you would like on top.
• Serve when ready.