Place the stacked cakes on top of a rack with a large plate or sheet pan underneath to catch the drippings. Using a pastry brush, lightly brush the top and sides of the cake to remove excess crumbs. Take the bowl of ganache and beginning at the middle, slowly pour the ganache over the cake. The ganache will run over the sides and to the bottom of the cake, dripping over the rack into the reserved sheet pan.
|see all the drippings?|
Use a spatula to smooth and remove extra ganache. (It will set pretty quickly so try not to overwork the gananche. Transfer the cake to a serving platter, and add the raspberries to the perimeter of the cake. Allow it to set completely.