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closeup of a piece of chocolate cake topped with sprinkles on a piece of brown parchment paper

One Bowl Chocolate Freckle Cake

Yield: 16 serves
Prep Time: 20 minutes
Cook Time: 27 minutes
0 minutes
Total Time: 47 minutes
5 from 5 votes
The best ever simple chocolate cake recipe is right here. This One Bowl Chocolate Freckle Cake starts with one bowl and some everyday ingredients. Add some chocolate fudge frosting and cover it with sprinkles and you have an easy treat everyone will love.
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Ingredients

FOR THE ONE BOWL CHOCOLATE CAKE

  • 130 g plain (all-purp) flour (1 cup)
  • 40 g dutch process cocoa (½ cup)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 115 g unsalted butter, melted (½ cup / 1 stick)
  • ½ cup white granulated sugar (100g / 3.5oz)
  • ½ cup dark brown sugar, packed (100g / 3.5oz)
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract (notes)
  • ¾ cup buttermilk, room temp

FOR THE FUDGE FROSTING

  • 85 g unsalted butter, softened (¾ stick)
  • 1 cup icing (powdered) sugar
  • ¼ cup cocoa (20g)
  • 1 tablespoon whole milk (notes)
  • 50 g dark (50%) chocolate, melted and cooled to room temp (1.8oz / ¼ cup)
  • 1 teaspoon vanilla extract
  • ⅓ cup 100s and 1000s (or sprinkles of your choice)

Instructions
 

FOR THE ONE BOWL CHOCOLATE CAKE

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch square baking tin with baking paper.
  • Measure the flour, cocoa, baking powder and salt directly into a large bowl (see notes for proper measuring)
  • Whisk to combine well.
  • Add the melted butter, both sugars, eggs, vanilla and buttermilk. Beat with a handheld beater or whisk until combined and there are no dry floury bits left.
  • Pour the mixture into the tin, then move from side to side to level it out. Give it one light tap on the work top, then bake for 27-28 minutes until a toothpick comes out with just a crumb or two attached (not wet batter).
  • Let it cool in the tin for 10 minutes then use the edges of the baking paper to lift it and transfer to a wire cooling rack.

FOR THE FUDGE FROSTING

  • Beat the butter, sugar and cocoa in a bowl on low speed until it comes together, then beat on medium-high for 4-5 minutes until it's lightened and creamy.
  • Add half the milk, the melted chocolate and the vanilla and beat for another 3-4 minutes on low until well combined and fluffy. It should be quite soft and not overly gritty anymore.
  • If the mixture is too stiff, add the remaining milk and beat it through.

Notes

  1. I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  4. Buttermilk: If you don't have buttermilk handy, you can use whole milk and add 1 teaspoon of regular white vinegar to the mix.
  5. Shape: you can use a square tin as I did, or use an 8 inch round tin.
  6. Double: You can easily double this recipe and make a two-tiered layer cake.
  7. I use my stand mixer for this frosting so that I can make it hands free but you can wash out the same bowl you used for the cake batter, then use a hand held beater if you prefer.
  8. The darker the chocolate you use in the frosting, the richer, fudgier and stiffer it will be.
  9. More frosting flavours to try:
For more cake recipes, click here
Calories: 254kcal
Author: Marie Roffey
Course: Afternoon Tea, Birthday, Dessert, Sweets
Cuisine: American, Australian, World
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