It was another summer day in New York (meaning it was hot, humid and I was wearing black pants) and I was barreling through the city trying to find the most outrageous ice cream cone in Manhattan. While sweat was pouring out of my soul, I passed several world famous establishments; specifically: Dominique Ansel’s Bakery and Uma Temakeria. While pausing during my sprint to take note of these world-famous eateries, I realized that these two places were famous for their crazy, yet inventive ideas that took the food industry by storm. Creativity is everywhere in the culinary world, but recently it’s been especially evident in pastry. Cronuts, Morning Buns, alcoholic cupcakes – hybrids of traditional desserts have begun to pop up everywhere. It’s incredible to watch pastry chefs push the limit on what we define as dessert. And as of recently, I’ve been swooped up by a chef who’s doing just that. I met Melanie Moss, the owner and head pastry chef of her boutique bakery Mini Melanie, a few years ago. We were both working at Blue Hill at Stone Barns at the time – she as a pastry chef and I as a pastry intern. During my days of endlessly cleaning crates of strawberries, I was able to watch in awe as she moved meticulously throughout the kitchen, creating various breads and pastries for the cafe. By the end of my time there she had taken me under her wing, teaching me everything she knew about baking. Now we’re reunited again, and I’m surprised to find that I’m not done learning. What was taught to me in the kitchen was merely the tip of pastry knowledge which Melanie held. It’s one thing to be able to simply master a recipe, but to be able to take that recipe and twist it, add to it, and alter it to fit an unconventional idea is another. I’ve come to learn that Melanie can not only bake extremely well, but she will also not settle until her pastry visions come to life. One of my favorite cakes that she’s created is her Apple Pie Cake, which is literally apple pie but in cake form.

It’s four layers of apple pie made-from-scratch goodness. Melanie takes tender vanilla cake layers and brushes them with hard cider syrup. Vanilla buttercream is spread evenly between each layer and generous chunks of cinnamon-sauteed apples sink in the buttercream. The cake is iced naked-style and coated with dripping salted caramel. Melanie adds sea salt on top, more sauteed apples, and an addictively crunchy cinnamon streusel topping. It’s an amazing experience to try it not only because it actually tastes like the real thing, but it also embodies what Fall should taste like. It’s this type of outside-the-box thinking that makes chefs like Melanie stand out, and ultimately succeed, at what they love to do.

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Cake Ingredients:

2 cups sugar

1 cup unsalted butter, at room temperature

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoon salt

1 cup buttermilk

*Cakes can be prepared up to two days in advance, cooled and wrapped in plastic wrap and refrigerated on a flat surface.

Sautéed Apple Ingredients:

3 tablespoons butter

4 large Granny Smith apples (about 2 ¼ pounds), peeled, cored, and cut into ½ -inch pieces

2 tablespoons golden brown sugar

1 tablespoon honey

¼ teaspoon ground cinnamon

*Apples can be prepared up to two days in advance and st ored in the refrigerator.

Salted Caramel Ingredients:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon salt

*Caramel can be prepared one week in advance and stored covered in the refrigerator. Rewarm to recreate our signature drip n the microwave.

Cinnamon Streusel Ingredients:

1 ½ cups all-purpose flour

¾ cup light brown sugar

1/3 cup granulated sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 ½ sticks chilled unsalted butter, cut into pieces

*Streusel crumbs can be mixed and baked off up to two days in advance and stored in a closed container, at room temperature.

Vanilla Buttercream:

3 cups confectioners sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

*Make buttercream several hours or the day before, and leave at room temperature, unrefrigerated.

Simple Syrup:

1 cup sugar

1 cup water

1 teaspoon vanilla

*Store syrup in the refrigerator for up to three weeks.

For the Vanilla Cake layers:

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch cake pans. In the bowl of a standing mixer with the paddle attachment, combine butter and sugar and mix until light and fluffy. Add in the eggs slowly, followed by vanilla. Mix dry ingredients together and add in, alternating with the buttermilk. Scrape down the sides of the bowl and mix well. Divide between two pans and bake for 20 to 25 minutes, until lightly golden. Set on a wire rack to cool for ten minutes. Gently unmold and let cool to room temperature.

For the apples:

Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend.

For the salted caramel:

Place sugar in a 4-quart pot and turn heat to medium. Carefully watch as the color changes within two minutes, looking for a medium amber color, shaking the pan occasionally. Wait for all of the sugar to be dissolved and in liquid form. Add in butter, followed by cream. Swirl in pan until combined, being cautious with bubbling. Take off the heat and add salt.

For the cinnamon streusel:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in a medium-sized bowl and blend together with your hands. Add in butter, working in the dry ingredients until each butter bit is coated and the dry mixture and is in small pieces. Place on a parchment-lined baking tray and bake until golden brown and crisp, about 10 to 15 minutes. Let cool.

For the syrup:

In a 4-quart pot, whisk together sugar and water. Bring up to a simmer on medium heat, looking for all of the sugar to dissolve. Add in vanilla and let cool.

To assemble:

Slice cake layers in half.

On a cake pedestal, place a cake board or square of parchment.

Place the first cake layer (bottom/flat side of the cake) on the board and brush with simple syrup to lightly coat. Add a coating of buttercream, followed by a few sprinkles of cooked apples, cinnamon streusel, and a drizzle of caramel. Repeat two more times and finish with the other flat cake size.

Create an event crumb coat on the outside of the cake and refrigerate for one hour or overnight.

Heat up caramel until just warm and pour over the cake, using an offset spatula to guide over the sides. Add some decorative crumbs nad apples on top and serve or refrigerate uncovered overnight.

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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

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Valentine's Day is just around the corner and we're all about chocolate this time of year. We've partnered with King Arthur Flour to share the ultimate sweet treat for your Valentine: Chocolate Fudge Bundt Cake. Ditch the store-bought chocolates and celebrate Valentine's Day by making this foolproof cake recipe by King Arthur.

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Made with King Arthur Unbleached All-Purpose Flour, this rich, fudgy cake is sure to satisfy your chocolate cravings.

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The addition of coffee intensifies the chocolate flavor, and sour cream ensures a perfectly moist batter. Finished with a smooth chocolate ganache and raspberries for garnish, what more could you ask for?

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Ready to get baking? Gather the ingredients and bookmark the recipe for future use. It just may be your new favorite cake recipe!

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Get King Arthur's full Chocolate Fudge Bundt Cake recipe here!

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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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Ingredients

\n\n

1/2 pound unsalted butter (2 sticks), softened to room temperature

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1 1/4 cups granulated sugar, divided

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4 large eggs + 1 large egg yolk, at room temperature

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2 6-oz containers of raspberries, divided

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3 lemons, zested, juiced & divided

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3 cups all-purpose flour

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1/2 teaspoon baking soda

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1/2 teaspoon baking powder

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1/2 teaspoon salt

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2/3 C whole milk, at room temperature

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1 teaspoon pure vanilla extract

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optional, for serving: 1 quart vanilla bean ice cream

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Directions

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Preheat the oven to 350 degrees and grease the inside of a 8 1/2 x 4 1/2 loaf pan with butter.

\n\n

1. Set aside.

\n\n

Beat the butter

\n\n

1. Place the butter in the bowl of a stand mixer and beat on high speed using the paddle attachment for 2-3 minutes, scraping down the sides occasionally as needed, until the butter is very light and fluffy.

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2. Add 1 C of granulated sugar and continue to beat for an additional 2-3 minutes at high speed until the butter is creamy and smooth.

\n\n

3. With the mixer on medium speed, add in the eggs one by one, allowing them to fully incorporate into the butter before adding the next egg. The butter may curdle, but be patient and have faith! Let the mixer keep blending it together & scrape down the sides as necessary. The butter & eggs will eventually combine into a single velvety mixture.

\n\n

Make the raspberry purée

\n\n

1. While the butter beats, add 1 6-oz container of raspberries to a food processor with 1/4 cup granulated sugar and the zest and juice of 1 lemon. Pulse until the berries are broken down and the mixture is liquid. Pour into a medium bowl and set aside.

\n\n

2. (If desired, you could use a fine-mesh sieve to strain the raspberry seeds out of the mixture.) (Alternatively, you could forgo the food processor and instead mash the raspberries with the back of a fork for a more rustic look.)

\n\n

Combine the dry ingredients

\n\n

1. In a large bowl, combine the flour, baking soda, baking powder, salt, and the remaining lemon zest. Whisk to combine and set aside.

\n\n

Combine the wet ingredients

\n\n

1. In a liquid measuring cup, combine the milk, vanilla, and the juice of 1 lemon. Whisk to combine. The mixture may curdle, but that is okay.

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Finish the cake batter

\n\n

1. With the stand mixer on low speed, slowly add about 1/3 of the dry ingredients and mix to combine. When the dry ingredients are just combined with the creamed butter, add in 1/2 of the milk mixture and mix until just combined.

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2. Repeat with the remaining dry & wet ingredients, starting and finishing with the dry, until all is mixed into the cake batter.

\n\n

Make the raspberry swirl layer

\n\n

1. Place 1/3-1/2 of the poundcake batter into a medium bowl. Very gently fold in the raspberry puree. You honestly cannot be gentle enough - we went through so much effort to make the batter light & fluffy with all that mixing! Just be patient and fold until the batter is mixed with the raspberry puree.

\n\n

2. (How much batter you use for this step will determine how much of the cake is swirled with raspberry. If you'd like to have lots of raspberry swirl, use half of the batter. If you'd like more subtle raspberry swirls, use 1/3 of the batter).

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Assemble the cake

\n\n

1. Pour the plain poundcake batter and the raspberry poundcake batter into the prepared loaf pan in alternating ribbons. Use a knife or toothpick to drag the layers around the pan, creating a marbled effect.

\n\n

2. Bake for 45 minutes to 1 hour until the cake has developed a beautiful golden crust and a toothpick inserted into the center comes out clean.

\n\n

3. Cool for 15 minutes in the loaf pan, before turning the poundcake out onto a cooling rack to cool completely.

\n\n

4. To serve, cut into 8 slices and top with a scoop of vanilla ice cream. Garnish with the remaining fresh raspberries and a grate of lemon zest, if desired. Enjoy!

\n\n

Notes

\n\n

Raspberry swirl lemon poundcake freezes beautifully! Wrap it tightly in foil or plastic wrap and store for up to 3 months.

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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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