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Freckle cake recipe
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Prep Time:
90 minutes
Cook Time:
95 minutes
Total Time:
185 minutes
Decadent four-layer chocolate cake with creamy ganache and colorful sprinkles, reminiscent of a nostalgic chocolate treat. Ideal for any celebration, loved by both kids and adults.
Ingredients:
  • 450g (3 cups) plain flour
  • 645g (3 cups) caster sugar
  • 90g (3/4 cup) cocoa powder
  • 7.50 gm bicarbonate of soda
  • 6.00 gm baking powder
  • 2.40 gm salt
  • 375ml (1 1/2 cups) buttermilk
  • 375ml (1 1/2 cups) vegetable oil
  • 375ml (1 1/2 cups) boiling water
  • 8.80 gm vanilla extract
  • 120g (1/2 cup) hundreds and thousands
  • 400g dark chocolate, broken into pieces
  • 300ml carton thickened cream
  • 560g unsalted butter, chopped, at room temperature
  • 600g (4 cups) pure icing sugar, sifted
  • 17.40 gm vanilla extract
  • 290g pkt dark chocolate melts
  • Assorted sprinkles, to decorate
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease two 18cm round cake pans and line the base and sides with baking paper for easy release.
  • In a large bowl, combine flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and vanilla. Mix until smooth. Pour half the batter into prepared pans. Bake for 40-45 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack. Grease and line pans again, pour in remaining batter. Bake for 40-45 minutes, then cool as before.
  • For the chocolate ganache, finely chop the chocolate in a small food processor. Heat the cream in a saucepan until it just starts to boil. Gradually pour the hot cream into the chocolate while processing until smooth. Transfer the mixture to a bowl and refrigerate, stirring occasionally, until thickened, about 20-30 minutes.
  • In a large bowl, use electric beaters to whip the butter until light and fluffy. Add the icing sugar, vanilla, and a pinch of salt. Continue beating for 6-8 minutes until the mixture is pale and creamy.
  • Trim the top of each cake using a large serrated bread knife. Secure one cake, base-side down, on a serving board using a little buttercream. Spread one-third of the ganache over the cake and sprinkle with one-third of the hundreds and thousands. Repeat layering with the remaining cake, ganache, and hundreds and thousands. Top with the last cake, base-side up. Cover the top and sides with buttercream, ensuring a smooth finish. Chill the cake in the fridge for 20 minutes. Transfer the remaining buttercream to a piping bag with a fluted nozzle for decoration.
  • 1. Line 2 large baking trays with baking paper and trace different sized round cookie cutters to create circles on each tray. 2. Melt chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. 3. Spoon melted chocolate into the traced circles and sprinkle with hundreds and thousands or sprinkles. 4. Allow chocolate freckles to set before serving.
  • Prepare the ganache by microwaving it until melted, then let it cool slightly. Take the cake out of the fridge and drizzle the warm ganache on top using a teaspoon. Finish by decorating with chocolate freckles, using buttercream to secure them onto the cake.

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