French Vanilla Butter Cake With Raspberry Filling Vanilla Buttercream Frosting and Bittersweet Ganache
Like all good things, this baby takes time. The raspberry puree has to cook and chill, the cake needed to bake and chill, the buttercream and filling needed to be made and chilled, and then you had the assembly! Level, slice, fill, crumb coat, chill. Frost, freeze. Make ganache, pour over, let set. Refrigerate until very firm. Decorate, and yes, chill. It's a two-day deal, but oh man is it worth it!! The cultured butter and buttermilk, as well as the reduction in sugar I made to the recipe and some awesome vanilla extract, really made it special. Not a single negative comment came floating our way, and the empty plates certainly spoke for themselves!