Making this cake is as straightforward as a conversation with a dear friend. Follow these steps to bring a slice of chocolate heaven to your table:

1. **Prepare the Airfryer**: Preheat your airfryer to 320°F. Lightly grease and line a 6-inch cake pan with parchment paper.

2. **Mix the Dry Ingredients**: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step always reminds me of Mama Lou’s meticulous nature, ensuring every element was perfectly combined.

3. **Combine the Wet Ingredients**: In another bowl, beat the eggs, then add in the milk, oil, and vanilla extract. Stir until smooth. The aroma of vanilla always brings a smile, as it was Ouma’s favorite scent.

4. **Blend Together**: Gradually add the wet ingredients to the dry ingredients, stirring gently. Pour in the boiling water and mix until well combined. The batter will be thin, but that’s precisely what makes the cake so tender and moist.

5. **Cook in the Airfryer**: Pour the batter into the prepared cake pan. Place the pan in the airfryer basket and cook for 25-30 minutes. A toothpick inserted into the center should come out clean.

6. **Cool and Serve**: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or let it cool completely. Either way, it’s a slice of nostalgia on a plate.