Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this aside.
In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, dark brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
While the cake cools, prepare the frosting. In a mixing bowl, beat together the room temperature salted butter, unsweetened cocoa powder, powdered sugar, vanilla extract, and whole milk until smooth and creamy.
Once the cake is completely cool, spread the frosting evenly on top. Feel free to add sprinkles for a festive touch!
