Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a microwave-safe bowl, melt 4 oz of chopped white chocolate in 30-second intervals, stirring until smooth and let cool slightly.

In a medium bowl, whisk together 1.5 cups of flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt.

In a large bowl, beat 0.5 cup of softened butter and 1 cup of sugar together until light and fluffy. Add eggs, one at a time.

Mix in melted white chocolate, 0.5 cup milk, 0.5 cup sour cream, and 1 teaspoon vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely.

Combine 1 cup of raspberries, 0.25 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a saucepan. Cook over medium heat until thickened. Let cool.

In a saucepan, heat 1 cup of heavy cream until simmering. Remove from heat and stir in 8 oz white chocolate until smooth. Add 1 teaspoon vanilla extract and let cool slightly.

Place one cake layer on a serving plate. Spread the raspberry filling over the top, then add the second layer.

Pour ganache over the assembled cake, spreading evenly.

Garnish with fresh raspberries and mint leaves.