Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream Serves 14
INGREDIENTS
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For the cake:
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12 ounces (three sticks) unsalted butter
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13 ounces sugar
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1 tablespoon vanilla
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4 eggs
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15 ounce buttermilk
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13 ounce all purpose flour
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1/8 ounce baking powder
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1/8 ounce baking soda
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For the raspberry curd:
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6 ounces fresh raspberries
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4 ounces sugar
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2 teaspoons lemon juice
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4 egg yolks
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8 tablespoons unsalted butter
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For the chocolate ganache:
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8 ounces dark chocolate (at least 65%) chopped
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4 ounces heavy cream
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1 vanilla bean
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For the white chocolate buttercream:
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4 ounces white chocolate, chopped
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1 cup (2 sticks) unsalted butter, at room temperature
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1 teaspoon vanilla
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5-6 cups powdered sugar
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2-4 tablespoons heavy cream, as needed
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Shaved chocolate and fresh raspberries for decorating, if desired
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