I had the opportunity, thanks to Natalie at Natalie’s Killer Cuisine, to be a part of a Dallas Food Bloggers Pot-Luck Lunch.

She has a write up of the event on her blog, which you can check out here, and aside from a whole lot of good food, there was a whole lot of fantastic company. We discussed food, blogging, photography, and life in general. It was wonderful to connect with other local bloggers and learn about their food point of view. I hope we can do it again soon!

So, when deciding what to make I decided I wanted something that was fresh, flavorful, and pretty. This cake fits that bill. It is a bit of a process to get this cake made, but it is easily made in one day. It tastes best if allowed to chill overnight in the fridge so the raspberry curd and chocolate ganache can soak into the cake. Just let the cake warm up for a couple of hours before serving at room temperature.

Chocolate and raspberry are a delightful combination because the tartness of the berries pairs so well with rich dark chocolate. Rather than coat the cake with more dark chocolate I opted for a white chocolate buttercream. The creamy vanilla notes blended well with the buttery cake. Overall this cake is worth the time it takes to assemble it. With its six layers and alternating fillings, it is perhaps even prettier when sliced!

Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream Serves 14

For the cake:

12 ounces (three sticks) unsalted butter

13 ounces sugar

1 tablespoon vanilla

4 eggs

15 ounce buttermilk

13 ounce all purpose flour

1/8 ounce baking powder

1/8 ounce baking soda

For the raspberry curd:

6 ounces fresh raspberries

4 ounces sugar

2 teaspoons lemon juice

4 egg yolks

8 tablespoons unsalted butter

For the chocolate ganache:

8 ounces dark chocolate (at least 65%) chopped

4 ounces heavy cream

1 vanilla bean

For the white chocolate buttercream:

4 ounces white chocolate, chopped

1 cup (2 sticks) unsalted butter, at room temperature

1 teaspoon vanilla

5-6 cups powdered sugar

2-4 tablespoons heavy cream, as needed

Shaved chocolate and fresh raspberries for decorating, if desired

Heat the oven to 350 F and spray two 8″ cake pans with non-stick spray.

In a large bowl cream together the butter and sugar until well mixed and creamy. Add the eggs and whisk until well combined.

In a medium bowl mix the flour, baking powder, and baking soda until well mixed. In a large measuring cup mix the buttermilk and vanilla.

Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour.

Divide the batter between the pans and bake for 35 to 40 minutes, or until the center springs back when pressed and the cake comes away from the sides of the pan. Cool for ten minutes in the pans before turning out onto racks to cool completely. Wrap the cooled cake in plastic wrap and chill for at least one hour.

While the cake is baking prepare the ganache and raspberry curd.

For the ganache pour the cream into a heavy pot. Open the vanilla bean and scrape out the seeds. Add the seeds and the bean to the cream.

Heat the cream, over medium high heat, until it begins to simmer. Turn off the heat and add the chopped chocolate. Allow to stand three minutes before whisking to combine. Let stand at room temperature until completely cool.

For the raspberry curd begin by pureeing the fresh raspberries in a blender until smooth. Strain the mixture through a strainer. Pour four ounces of the puree into a non-reactive pot with the sugar, lemon juice, and egg yolks.

Cook the mixture, over medium low heat, until it thickens and begins to boil. Remove the mixture from the heat and whisk in the butter. Strain the mixture then cover with plastic, making sure to press the film down on the curd to avoid a skin, and chill in the refrigerator until completely cool.

For the buttercream begin by melting the chopped white chocolate in the microwave in 15 seconds bursts, stirring well between intervals, until completely melted. In the bowl of a mixer cream the butter and vanilla until smooth.

Add the white chocolate and mix until well combined. Add the powdered sugar, a cup at a time, until it reaches a spreading consistency. If the frosting seems to dry add a little heavy cream, a couple of tablespoons at a time, until you reach a smooth consistency. Cover with plastic until ready to use.

To assemble the cake:

Tort the cake into three layers each. Place a layer of cake on your board, or cake plate, and spread 1/3 of the chocolate ganache until it is 1/4″ from the edge of the cake. Top with a layer of cake and spread about 1/4 cup raspberry curd until it is 1/4″ from the edge of the cake. Repeat until you reach the last layer.

Carefully apply a thin crumb coat of the white chocolate buttercream and then chill the cake for at least one hour, or up to four hours, before applying the final coat of frosting.

Decorate as desired.

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