Rectangular Chocolate Celebration Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a rectangular cake tin measuring 24cm by 23.5cm, or line it with parchment paper for easy removal.

2.In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3.Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and well blended.

4.Carefully stir in the boiling water. The batter will be thin, but this is normal and will result in a moist cake.

5.Pour the batter into the prepared rectangular cake tin, ensuring it is evenly distributed.

6.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.

7.Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.

8.While the cake is cooling, prepare the chocolate frosting. In a small saucepan over low heat, combine the heavy cream and chopped semi-sweet chocolate. Stir until melted and smooth. Remove from heat and stir in the unsalted butter until fully incorporated. Allow the frosting to cool until it thickens slightly.

9.Once the cake is completely cool, spread the chocolate frosting evenly over the top of the cake using a spatula. For a decorative touch, use a spatula to create swirls or peaks in the frosting.

10.Garnish with chocolate shavings or sprinkles for a festive look. Cut into squares for serving.