Base:

1. Grease a microwave-safe ring mould (like a Tupperware jelly mould) with cooking spray.
2. In a bowl, whisk hot water and cocoa together (skip cocoa for vanilla version).
3. Add oil, vanilla, and eggs. Whisk until well blended.
4. In a separate bowl, sift flour, salt, and baking powder.
5. Combine the dry ingredients with the wet mixture.
6. Whisk until smooth and fully blended.
7. Pour batter into the prepared ring mould.
8. Microwave on high (800W) for 6 minutes.
9. Check doneness, and microwave 1 more minute if needed.
10. Some moist spots may appear but will vanish while standing.
11. Let the cake stand for 5 minutes before turning it out onto a wire rack to cool.

Chocolate Ganache Topping (optional):

1. Break the chocolate into pieces and combine with dessert cream in a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring each time, until melted and smooth.
3. Chill in the fridge for 10 minutes.
4. Pour over cooled cake.

Vanilla Version:

1. Follow all other steps the same.

Fluffy Jelly Icing (Fun & Light!)

1. Add jelly powder, sugar, egg white, and vanilla to the bowl of a stand mixer.
2. Turn the mixer to high just as you pour in the boiling water.
3. Whip on high speed for 5 minutes until light and fluffy.
4. Use to frost 24 cupcakes or a 9×13 cake.