I have a confession to make. I love my best friend’s Fresh Tart Raspberry Buttercream recipe. It tastes absolutely amazing. I have used it to fill French Macarons and I’ve had it on top of sweet vanilla cakes.
But those are both light and simple flavors. I wanted to taste them with something equally complex. I wanted to taste something rich to complement the tart.
I was a little worried that this would be a little bit of a clash, but it turns out, the richness of the moist chocolately cake paired perfectly with the tart raspberry.