Preheat your oven to 350 degrees and prepare a 8” cake pan with pan spray (or butter) and flour.

In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda and salt and whisk everything together. Add the vegetable oil, egg, milk (warmed) and vanilla and mix together until all the dry ingredients are mixed in. Slowly add the hot water to batter and stir until mixed through.

Pour the batter into the 8” pan and place in the oven to bake for about 23-27 minutes. The cake will be done when a toothpick in the center comes out clean. Allow cake to cool completely

While the cake is baking, mix the mouse. Melt the chocolate chips slowly in the microwave starting with about 30 seconds, adding 10-15 seconds each time to melt a little more. Set aside to cool slightly. In a medium bowl add heavy cream and vanilla and whip with a hand mixer until the cream forms stiff peaks. Fold in the cooled chocolate trying not to deflate the cream.

Make the ganache by adding the chocolate chips and heavy cream to a small bowl and heat in the microwave slowly by starting with about 30 seconds and then adding just 10-15 more seconds if you need to heat further. Stir until smooth and allow to set for about 2 minutes.

When the ganache is cooled but still able to pour, pour it over the chilled mousse layer and allow it to drip down the sides of the cake. Refrigerate the cake again until the ganache sets and you're ready to serve. Enjoy!