Preheat your oven to 350°F/ 180°C. Grease and line an 8x8-inch baking pan with parchment paper.

In a bowl, whisk together the eggs and sugar until light and fluffy.

Mix in the oil and 110mL of milk.

Sift in the self-rising flour, baking powder and cocoa powder, then fold gently until smooth.

Gradually pour in the hot water, stirring continuously to maintain a smooth batter.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick in the center comes out clean.

Let it cool for 10mins. Make holes in the cake with a fork and slowly pour 130mL of milk over the cake to soak. Cover and refrigerate for an hour.

In a bowl, whip the heavy cream, mascarpone (if using), and powdered sugar until stiff peaks form.

Spread an even layer of whipped cream over the cooled cake.

Refrigerate for 2hrs but preferably overnight.

Heat the heavy cream in a small saucepan until it just starts to simmer. Pour over the chocolate, and let sit for 2 minutes. Stir until smooth (microwave if needed).

Let the ganache cool slightly, then pour over the whipped cream and spread evenly.

Refrigerate for 15mins or until the chocolate is fully set before cutting in.