I believe that I’m now the annual Golf Tournament cake baker! Two years makes this annual, right? Now that it’s a thing, it’s forcing me to be creative. Last year’s cake looked like this, so obviously I needed to do something different this year.
It’s a company tournament so I went with pretty safe flavours (chocolate cake with vanilla buttercream icing) but I was pretty happy with how it all turned out! Everyone seems to enjoy this chocolate recipe, so I think it’s a winner!
CHOCOLATE CAKE (from Sweetapolita.com)
- 145 g dark chocolate
- 260 g unsalted butter
- 24 g (¼ cup) cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 315 g (2.75 cups) cake flour
- 4 eggs
- 200 g (1 cup) granulated sugar
- 220 g (1 cup) brown sugar
- 1.5 tsp. vanilla
- 475 mL (2 cups) sour cream
- Preheat oven to 350 F. Grease and line 3 x 8″ cake pans.
- Melt the chocolate and butter in a bain marie until smooth.
- Sift together the cocoa, baking soda, baking powder, salt, and flour. Set aside.
- In a mixer, beat together the eggs, sugars, and vanilla until fluffy.
- Mix the melted chocolate into the sugar mixture at low speed.
- Alternating adding in the flour and sour cream in three batches, starting and finishing with flour. Don’t overmix.
- Spread the batter into the three pans. (I weigh them to ensure even layers).
- Bake until a toothpick comes out clean (25 – 40 minutes). Don’t open the oven door before 20 minutes.
I used a pretty basic buttercream, and then put white chocolate into a golf ball mold. The flag was made with fondant and a pocky stick.