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Six layers of moist butter cake are layered with raspberry curd and chocolate ganache and topped with a white chocolate buttercream.
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 creamed butter mixture, 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 cream and mix until well combined. Add the powdered sugar, a cup at a time, until it reaches a spreading consistency. Cover with plastic until ready to use.
To assemble the cake:
Tort the cakes into three layers each (i.e. cut each cake into 3 horizontal layers). 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 another layer of cake and spread about 1/4 cup raspberry curd until it is 1/4″ from the edge of the cake. Repeat until layers in this order 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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!