Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For fudge topping:
1/2 cup unsalted butter
1/4 cup cocoa powder
1/4 cup milk

Instructions:
Prepare the cake:
Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the eggs, milk, vegetable oil and vanilla extract. Beat for 2 minutes on medium speed.
Add boiling water and mix until smooth.
Pour the batter into the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Leave to cool in the tins for 10 minutes before transferring to wire racks to cool completely.
Prepare the fudge topping:
In a small saucepan, melt the butter over medium heat.
Add the cocoa powder and milk, stirring constantly until the mixture is smooth and begins to boil.
Remove from the heat and add the icing sugar and vanilla extract. Blend until well combined and smooth.
Assemble the cake:
Place a layer of sponge cake on a serving plate and spread a layer of fondant on top.
Place the other layer of cake on top and cover the entire cake with the remaining frosting.
Decorate according to your taste, with chocolate chips, strawberries or whatever you prefer