Put the eggs and the sugar in a bowl and beat until a light-colored mixture is formed, add the oil and mix again until combined. Gradually add the flour and the chocolate powder through a sieve, and keep alternating with the warm water, mix until combined. Add the baking powder and the baking soda, mix well. Pour the batter into a cake mold greased with butter and cocoa powder and bake in a preheated oven at 180°C (356°F) for 45 minutes, or do the toothpick test.
Into a pan, add all the ingredients for the topping, except the chopped chocolate and take it to medium heat, always stirring so it doesn't burn. When the chocolate gains consistency and starts to bubble, keep stirring for another minute, then remove from the heat. While the fudge still hot, add the chopped chocolate and mix until combined, pour into a bowl and cover with plastic film touching the cream until it cools down.
In a mixer, place the whipped cream, the chocolate powder and whip until doubled in volume. Chop the chocolate and melt it in a double boiler or in the microwave in 30 second intervals, add the table cream and mix until combined, into a ganache.
Add the gelatin to the ganache and mix well. Gradually pour the ganache into the whipped cream and mix lightly until you've added all of it.