Which cake filling to use

Okay, look. I *know* I shouldn't wait until the last minute to make these decisions, but stuff happens sometimes, you know?

My very good friend is turning 40 today. His wife asked if I'd bring the cake for his birthday dinner. I've got four devil's food round cake layers cooling (I only planned to use two, the other two are for my neighbor who helped me get my car started this morning even though their movers were there unloading all of their things).

I'm stuck on the filling though. I want to use raspberries in the filing between the layers and a chocolate ganache frosting. I don't know what type of creme filling to use. A buttercreme (confectioner's sugar, butter, egg yolk), a whipped topping filling (whipped heavy creme, sugar)? A Noel Log filling (2 egg whites, 1/2 c sugar, 10 T butter, pinch of salt, bit of rasp puree)? I had planned to use a layer of the filling then a layer of slightly sweetened raspberry puree, then the other cake layer.

I've got about four hours to mix, try, and prepare, but I'd rather not have to make another trip to the grocery store, so any and all suggestions are VERY welcome!

Thanks!

Alexis.