1. Preheat oven to 350 F. Grease two 4" cake pans and line the bottoms with parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients. Add butter and mix on low until mixture resembles bread crumbs.
3. In a separate bowl, whisk together wet ingredients. Add about half of this to butter and flour mix and beat on medium speed until creamy and fluffy, 2-3 minutes. Turn mixer to low, adding remaining milk mixture in a gradual stream until just incorporated.
4. Divide batter evenly between prepared pans and bake until golden brown, about 25 minutes. Allow to cool completely.
1. While cakes bake, combine raspberries, sugar, and lemon juice in a small saucepan. Cook on medium-high, stirring constantly, until berries are broken down and mixture is thickened, about 10 minutes.
2. Adjust for sugar as desired and allow to cool completely.
1. Pour chopped chocolate into a stainless steel bowl.
2. Heat cream gently on the stove until just before boiling; pour hot cream over chocolate and allow to sit about 30 seconds.
3. Whisk together gently until ganache is smooth.
1. Beat cream cheese until smooth and there are no lumps.
2. Add butter and continue to beat until silky and fluffy, about 1 minute. Add sugar gradually; cream until smooth.
3. Add vanilla and beat once more to incorporate. Stir in about 2 tbsp of cooled raspberry filling.
1. Slice each cake in half horizontally.
2. On bottom layer, spread a thin layer of raspberry filling. Place next cake layer on top and spread with a thin layer of ganache.
3. Repeat with remaining layer and raspberry filling. Top with final cake.
4. Apply a thin coat of raspberry cream cheese frosting to entire cake to crumb coat. Chill at least 20 minutes.
5. Frost with remaining frosting as desired. Allow to chill again.
6. Drizzle warm ganache around edges with a spoon.