Cream butter, sugar and oil together in the stand mixer bowl which is fitted with paddle attachment.
Add flour, cocoa powder, baking powder, baking soda, soda bicarb, milk, vanilla extract, hot water all together, and mix them at a speed of two for 2-3 minutes.
In the meanwhile Preheat the oven at 170C or about 340F.
Line the baking pan with a parchment paper at the bottom.
Pour the batter into a 10-inch baking tin lined with parchment paper and bake for 25-30 minutes till the toothpick inserted into cake tin comes out clean.
Allow it to cool on a wire rack for 30 minutes before serving.
If you are making the frosting, In the stand mixer bowl add whipping cream, castor sugar, and cocoa powder together and whip with the balloon whisk attachment that comes with the Morphy Richards stand mixer.
Slather the whipping cream over the cake and add some good quality grated dark chocolate over the frosting.
Chill it in fridge for 30 minutes or so before serving and enjoy the moist eggless dark chocolate cake.