1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
2 large eggs
1/2 Cup vegetable oil
2 teaspoons vanilla extract
1 Cup cocoa powder
1 Cup hot water
6 Ounces semi-sweet chocolate
3/4 Cup fresh cream
Preheat oven to 180 degrees C.
Grease 6.5×3.5×2 inch loaf pans and line with baking paper. Set aside.
In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and sugar. Make a well and add eggs, oil, and vanilla. Whisk until just mixed, do not overmix.
In a small bowl or measuring jug, dissolve cocoa powder in hot water then add to batter. Stir until just combined and no lumps are visible.
Pour batter into the prepared loaf pans. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out with a few crumbs. Cool chocolate loaves on a wire rack.
Meanwhile, make the chocolate fudge topping: chop up the chocolates to tiny pieces and place in a microwave-safe bowl. Add cream. Microwave in 10 up to 20-second bursts at a time until the chocolate is almost melted. Remove from the oven. Let sit for 5 minutes before stirring to combine.
Pour chocolate fudge over the chocolate loaves and spread evenly. Chill in the refrigerator for 2 hours to firm up the fudge. Slice and serve.