Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream

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!

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

For full instructions please see : evilshenanigans.com

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