A no-fuss tart that comes together in a jiffy and tastes like summer. No fiddling with pie crusts or blind baking, the fresh berries perfectly complement the soft lemony filling. It may become one of your summer favorites!

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Yes, it's true. January brings with it lots of responsibility. The presents and cheer of December are faded memories that went into the trash with the wrapping paper and tinsel. But fear not. Whilst we're knee-deep in juices and cleanses and new exercise routines, we have at least one special occasion that requires (no, DEMANDS) indulgence. And that, my friends, is the Golden Globes. I was beyond excited when the feedfeed + Lindt Chocolate asked me to create a decadent, beautiful dessert for our Golden Globe parties because Lindt is the Official Confection of the Golden Globe Awards for the second year. Because we're having them. Even if we're in our pajamas...it's happening.

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I always strive to bring you accessible recipes and I know what you're thinking: that this looks hella difficult. But she's deceiving. She's actually a basic rich (and delicious) chocolate cake coated with champagne buttercream jazz hands. I love jazz hands. This bubbly addition is mostly an excuse to drink champagne while we bake + frost cake. We're also making a naked cake so that mistakes look like they're by design. Then we bust out the flowers to mask errors further. Lastly, we’re throwing edible gold leaf about and channeling our inner J.Lo. And yep, don’t fret, we can make the cake + frosting ahead of time. You're welcome.

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Be sure to tune into the #LindtGoldenGlobes Twitter Party happening on January 8th from 8-9PM EST!

Before We Get Started:

Patience. Mix your ingredients on low. I can't stress this enough. If you have your mixer on high, you'll whip too much air into the cake batter and you'll get an annoyingly domed cake thing happening that makes frosting and stacking cakes near impossible.
Champagne. Pick something you would actually drink...because you're not using that much for the frosting and you deserve a glass. And that should be your policy regardless when cooking and baking with booze. As a side note, you won’t taste champagne in the frosting but it brings this welcome acidity to the buttercream that cuts through some of the sweetness. It might be my new favorite thing. If you don't drink alcohol, feel free to use milk to thin the buttercream.
Flowers. I had all of these great plans to go to the florist and get exotic flowers and then I thought: why? These are from my backyard and the grocery store. I like having mostly white and then grabbing some brighter flowers for pops of color. I steered clear of red flowers because it felt too December…and we’re over that already.
Edible gold leaf. Pull up a chair. Let's talk gold leaf. First, I'm not going to lie...it's tricky. Make sure you get edible gold leaf...that's extremely important. The kind I use comes in sheets. Make sure you don't have the heater (or AC) on while you're using it...it's like tissue paper meets plastic wrap...it will blow around and stick to everything with the slightest air movement. The gold sheets should have a tissue paper backing, use that to maneuver the gold leaf around the cake. Allow time to get zen and zoned out while putting it on the cake. You'll need a clean, never-before-used paintbrush to apply it to the cake. I don't want to scare you...but knowledge is power. PS There are lots of videos on the Internet of people using gold leaf on cakes...watch a few. It's extremely helpful to see professionals handle this wily beast before you get started.
Room temperature. Sometimes I say 'room temperature' but it’s not an end-of-days scenario if things aren’t completely room temp. This is one of those instances where I really mean it. Since we're melting the chocolate, if we were to blend it with cooler ingredients (think sour cream and buttermilk) it will seize. So along these same lines, let the melted chocolate cool completely, with periodic stirring, before moving on to the next step.
Make Ahead Tip. You can bake the cakes and let cool completely. Once cooled, wrap tightly in plastic wrap + foil and store at room temperature. Place the frosting in a re-sealable container and store in the fridge until ready to use. Bring to room temperature before frosting the cake.
Lastly… I don’t have you trim the cakes or put one upside down or any of that. Let’s just keep it simple.

Let's get our bake on!

Gilded Dark Chocolate Cake With Champagne Buttercream

Makes One 3-layer, 6-inch Cake

INGREDIENTS

For the Cake

1 tablespoon each all-purpose flour + butter for your pans
6 ounces Lindt EXCELLENCE 70% Dark Chocolate, chopped
1 cup neutral-flavored vegetable oil (I use Sunflower Seed Oil)
1 1/2 cups granulated sugar
1/3 cup light or dark brown sugar, packed
1 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon real vanilla extract
3/4 cup shaken buttermilk, room temperature
1/4 cup fresh-brewed espresso or strong coffee, slightly cooled
2 cups all-purpose flour
1/4 cup cornstarch
3/4 cup unsweetened cocoa powder (I love the extra dark kind)
2 teaspoon baking powder
1 ½ teaspoon sea salt
1 teaspoon baking soda

For The Frosting

8 ounces cream cheese, room temperature
8 tablespoons butter unsalted butter, room temperature
1 tablespoon vegetable shortening
3 tablespoons champagne
5 cups powdered sugar

To Decorate

2 sheets edible gold leaf*
Flowers…pick your favorites

*I used two small sheets (2x2) for this cake. If you are new to using gold leaf, you may want additional sheets.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and place a rack in the middle of the oven. Butter + flour three, 6-inch cake pans.

2. Place your chopped chocolate + oil in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir until all of the lumps are gone and the chocolate is completely melted. If your microwave runs hot, cut back on the time so as not to burn your chocolate. Set aside, stirring periodically, and let cool completely.

3. In an electric-stand mixer fitted with the paddle attachment (or you can also use a large bowl + spatula) add the melted chocolate mixture, granulated sugar and brown sugar and blend on low until completely mixed together. Add in the sour cream, eggs and vanilla, and blend on low until mixed. Lastly, with the mixer still on low add in your buttermilk + espresso. Scrape the sides and bottom of the bowl to make sure everything is incorporated. Take the bowl out of the stand mixer.

4. Whisk together the all-purpose flour, cornstarch, cocoa powder, baking powder, sea salt and baking soda in a medium bowl.

5. Throw your flour mixture into the chocolate-sugar mixture and stir until just blended, in as few strokes as possible. The cake batter will appear lumpy, like muffin batter.

6. Put about 2 cups of batter into each cake tin. Gently smooth the tops a bit so they're level and tap the tins on the counter to release any trapped air bubbles.

7. Put the tins on a baking sheet and shove on the middle rack of the oven for 30-35 minutes. When done, insert a toothpick into the center of the cakes. If it comes out clean, they are done. If it comes out a little gooey, put them back in for a couple more minutes.

8. While the cakes are cooking, whip together your buttercream. Quickly clean your mixer bowl + paddle attachment. Add the cream cheese, butter + shortening to the bowl and blend on medium until they are completely blended together. Add in 3 cups of powdered sugar and blend on low until combined. Add the final two cups of powdered sugar. With the mixer on low, drizzle in the champagne and mix until everything is smooth, lump free and well combined. Set aside until your cakes are cool and ready to frost. (At this point, you could put the frosting in an airtight container and store in the fridge until ready to use.)

9. As soon as they’re out of the oven, set the cake pans directly on a cooling rack and let them start to cool down.

10. After 30 minutes run a knife along the edge of the cakes. Then, flip them over, with one hand on the cake and gently tap the bottom of the cake round to help release the cake from the pan. If it’s not easily coming out, flip it back over and let it continue cooling. You don’t want to force it out of the pan or you’ll have parts of your cake stuck to the pan. The cakes must be completely cool before frosting. (Once cool you could tightly wrap the cakes and store at room temperature overnight until ready to frost.)

11. To frost, set the first layer flat side down. Glob about 1 cup of frosting on the top and gently smooth over. Get down to eye level and make sure it’s level. It doesn’t need to look perfect, just level. Set the second layer, flat side down, on top of the frosting. Glob 1 cup of frosting on top and smooth until it’s covered and even. Set the third layer on top, flat side down, making sure all of the sides are even and your cake isn’t leaning. Gently adjust if necessary. Put at least 1 cup of frosting on top and smooth until level. For the sides of the cake, I like to start by filling the area between the layers with big spoonfuls of frosting (use a spatula or the back of a spoon to fill between the layers). Once those cracks are filled, start patching globs of frosting around the cake. Once it is mostly covered in frosting, grab something with a straight edge (such as a bench scraper) and run it around the outside edge of the cake to smooth the frosting and show some of the cake beneath. Continue until you get that rustic, naked-cake vibe we’re going for. Frequently clean your bench scraper and continue until smooth. I think the best tip for frosting a cake is to chill…don’t stress…and pretend that every naked spot, curve and dip is exactly where it should be. That’s pretty much how I leave the house every day. Let your cake sit at room temperature for 1-2 hours before you move on to the gold leaf...you want the frosting to be dried and firm before proceeding.

12. Gold leaf... Using a clean, small-size paintbrush, paint bits of water randomly on the cake. Use the tissue paper that the gold leaf is resting on to press the gold leaf against the wet spots and use your paintbrush to break off small bits of gold leaf. Gently run the wet paintbrush over the gold leaf on the cake, to create a rustic, antique look. This takes patience. And practice. Don't panic if a large chunk of gold leaf gets on there or it starts to fold over on itself in clumps. Take a deep breath, wet your paintbrush and gently brush and move the gold leaf around the cake. Your first go will not be perfect...unless you have mad skills that I know nothing of. But keep at it and you'll get the hang of it. I like to place the gold leaf sporadically around the sides and top of the cake. For me, less is more.

13. Place flowers along the base of the cake and also on the top of the cake. For the top of the cake, I like to focus on one quarter of the top of the cake. Stand back. Look at her. She's stunning. You did good.

14. Thanks so much for making this cake!! Tag me @displacedhousewife #displacedhousewife so I can see your gorgeous cakes!!

This post was sponsored by Lindt Chocolate + feedfeed. All opinions and thoughts are my own. A big THANK YOU to both for including me in this campaign!

Sending lots of love + peace,

Rebecca xoxo

"],["author_id",107422],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 12:49:02"],["count_rating_votes",2],["subtitle","With Champagne Buttercream"],["title","Gilded Dark Chocolate Cake "],["deleted_at",null],["id",300],["image",{"__iterable":"Map","data":[["id",129051],["url","https://data.thefeedfeed.com/static/articles/xyymkc016UEmjhl.jpeg"],["path","https://data.thefeedfeed.com/static/articles/xyymkc016UEmjhl"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",714],["rating","3.00"],["image_id",129051]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",714],["story_id",338],["created_at",null],["updated_at","2019-07-24 12:49:02"]]}],["css","article-text *{font-family: Arial,Helvetica,sans-serif !important;}\n\n.article-content.article-text a {\n text-decoration: none;\n \n font-family: Arial,Helvetica,sans-serif; \n font-weight: normal;\n}\n.article-content.article-text strong {\n font-weight: bold;\n \n}\n \n\n.mcnButtonContent {\npadding: 15px;\nbackground-color:#d29612;\n}\n.mcnButtonContent a {\ncolor:#fff !important;\n}\n.mcnButtonContent p {\nmargin-bottom: 0;\n\n}\n\n.mcnCaptionBottomContent {\nwidth:100%;\n}\n.article-text img.img-center{\n margin: 0 auto!important;\n width:auto!important;\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/trending-this-week-citrus/edit"],["main","thefeedfeed/articles/trending-this-week-citrus"]]}],["priority",239],["story_id",338],["flags",1],["created_at",null],["text","\n\t\n\t\t\n\t\t\t\n\t\t\n\t\n

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Upside Down Citrus Cake by @bromabakery
\n\t\t\t\t\t\tAll of our favorite citrus in a light, fluffy cake!

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Want to Bake a Cake This Weekend?

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Meyer Lemon Cream Doughnuts by @bakeaholic_mama
\n\t\t\t\t\t\tHere's your weekend baking project.

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Love Doughnuts? Head Here for 50+ More Recipes!

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our I nstagram feed & on the site.

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"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 12:49:02"],["count_rating_votes",0],["subtitle","Get an extra punch of Vitamin C."],["title","Trending This Week: Citrus!"],["deleted_at",null],["id",338],["image",{"__iterable":"Map","data":[["id",129087],["url","https://data.thefeedfeed.com/static/articles/fMMH6G5JSE3NzK9.jpeg"],["path","https://data.thefeedfeed.com/static/articles/fMMH6G5JSE3NzK9"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",714],["rating","0.00"],["image_id",129087]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",2],["pivot",{"__iterable":"Map","data":[["feed_id",714],["story_id",523],["created_at",null],["updated_at","2019-07-24 12:49:02"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","fragrantvanillacake/articles/vegan-dark-chocolate-cake/edit"],["main","fragrantvanillacake/articles/vegan-dark-chocolate-cake"]]}],["priority",385],["story_id",523],["flags",1],["created_at",null],["text","

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Vegan Dark Chocolate Raspberry Layer Cake
Makes one 4 layer 6 inch cake

Ingredients

2 6 inch cake pans

Cake:

1 1/2 cups gluten free all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

Raspberry Filling:

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

Frosting:

1 1/4 cups mashed sweet potatoes*

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

Topping:

1 cup Driscoll's fresh organic raspberries

Method

1. Preheat the oven to 375F degrees and position rack in center of oven.

2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.

3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5. Pour the cake batter into prepared pans, and place in the oven.

6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, the un-mold them onto two plates.

7. Slice cakes in half horizontally so that you have 4 layers. Set aside.

8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam. Set aside.

9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water). Set aside.

10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it. Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides). Place the other cake layer over that, then spread more frosting, and berries over it like the last layer. Repeat with another layer, and top off with last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.

11. Decorate the top of the cake with the fresh raspberries.

12. Serve!

*I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray. Roast at 400F degrees for about an hour or until they are tender. Let cool before pureeing.

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Rye Cake with Roasted Raspberries & Coriander-Vanilla Buttercream

- step 1: make the cake -

{can be made 1 day ahead}

Rye Cake

1 1/2 cup sugar (300 grams)

2 cups all-purpose flour (240 grams)

1 cup whole rye flour (113 grams)

1 1/2 tsp. baking powder

1 1/2 tsp. kosher salt

1 tsp. ground coriander

1 1/2 cups butter, softened

5 eggs

3/4 cup heavy cream

2 Tbsp. apple cider vinegar

1 tsp. vanilla

Preheat the oven to 350°. Butter and flour a 9 inch springform pan and line the bottom with parchment paper. In the bowl of a stand mixer, combine the sugar, flours, baking powder, salt and coriander. Fit the mixer with the paddle attachment and with the mixer on low, add the butter. Add eggs, one at a time until completely combined, and mixture is creamy. With the mixer on low, slowly add the cream until smooth. Finally, quickly mix in the apple cider vinegar and vanilla. Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake will be very dark. Let cool completely before removing from the pan.

- step 2: a milk soak to keep the cake moist -

{can be made 1 day ahead}

Coriander Milk Soak

1 cup whole milk

1/4 cup sugar

2 tbsp. coriander seeds

1 vanilla bean, split and seeded

2 tbsp. brandy, optional

In a small saucepan combine all ingredients except brandy. Bring to a simmer and let cook for 5 minutes. Remove from heat and add brandy. Let cool completely and store in the refrigerator. Strain before use.

- step 3: make the buttercream -

{can be made 1 day ahead}

Vanilla-Coriander Buttercream

4 Tbsp. coriander seeds

2 cups (4 sticks) unsalted butter

8 oz. cream cheese, softened

4 cups powdered sugar

1 Tbsp. heavy cream

2 tsp. vanilla extract

In a medium saucepan, melt butter and 4 Tbsp. coriander seeds and let cook over medium heat until butter is lightly browned and fragrant, about 10 minutes. Let cool for 10 minutes and then strain out the coriander seeds. Discard seeds and let butter cool completely. Refrigerate until cold.

Using an electric mixer, beat the cold brown butter until smooth. Add the cream cheese and beat until combined. Add the powdered sugar and slowly beat until completely smooth. Add the cream and vanilla and beat again until incorporated.

- step 4: roast the raspberries -

{plan to make the day of}

Roasted Raspberry Filling

3 pints Driscolls Raspberries

1/2 cup sugar

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the raspberries on the baking sheet and sprinkle the sugar over top. Bake for 30 to 45 minutes, stirring every 15 minutes. The raspberries should cook down into a jam-like paste. Cool completely.

- step 5: assemble the cake -

1 Tbsp. coriander seeds

Fresh raspberries for garnish

Cut the cake into two layers with a long bread knife. Using a pastry brush, brush a generous amount of the milk soak onto both cut sides of the cake layers. Let soak in for a few minutes. Spread a layer of the buttercream over the bottom cake layer, and using a pastry bag pipe a band of frosting around the edges of the cake in a ring. This is to hold the raspberry filling in. Spread the roasted raspberry filling onto the middle of the cake to create an even layer. Place the other cake layer on top. Brush some more of the milk soak onto the top of the cake and let soak in for a few minutes. Spread a thin layer of buttercream over the entire cake as a crumb coat. Refrigerate the cake for 30 minutes to 1 hour, or until the crumb coat is firm. Finish icing the cake with the remaining buttercream. Heat a dry skillet over medium heat and add the coriander seeds, swirling the pan until seeds are fragrant and toasted, about 1 minute. Remove from heat and let cool completely. Lightly crush with the side of a knife on a cutting board or pulse once or twice in a spice grinder. Garnish the top of the cake with the coriander. Serve the cake with fresh raspberries on the side.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

"],["rating","4.00"]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["urls",{"__iterable":"Map","data":[["videoPosts","recipes/cuisines/videos"],["stories","recipes/cuisines/articles"],["topRecipes","recipes/cuisines/top-recipes"],["feeds","recipes/cuisines/feeds"],["collections","recipes/cuisines/collections"],["main","recipes/cuisines"]]}],["priority","20"],["feeds_count",46],["flags",1],["max_post_priority",4],["max_story_priority",4],["type_order",0],["type_view",1],["created_at",null],["name","International Cuisines Recipes"],["short_name",null],["logo_id",9029704],["admin_notes",null],["updated_at","2024-09-12 02:30:44"],["count_rating_votes",0],["id",20],["image",{"__iterable":"Map","data":[["id",9029704],["url","https://data.thefeedfeed.com/static/2021/06/09/162325125360c0d93568aa5.jpg"],["path","https://data.thefeedfeed.com/static/2021/06/09/162325125360c0d93568aa5"],["extension","jpg"],["type","internal"],["server",1],["created_at","2021-06-09 11:07:34"],["updated_at","2021-06-09 11:07:34"]]}],["description","Explore the world through its foods with the regional cuisines featured here. 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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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