In a large saucepan over low heat, melt the white chocolate chips in the cream - stirring frequently.
Remove to a large bowl; chill for 2-3 hours, until very cold.
In a separate bowl, combine sifted powdered sugar, sour cream and thawed raspberries until smooth. Set aside.
Cake
Preheat oven to 350 degrees.
Generously butter a 4 1/2 inch x 8 1/2 inch loaf pan. Line the bottom of the pan with parchment paper. Butter parchment paper, then dust bottom and sides with flour to prepare the pan.
In the bowl of a stand mixer with the paddle attachment, cream softened butter and sugar.
Blend in eggs, one at a time, mixing until just incorporated.
Mix in the vanilla extract and salt.
Sift the flour, cocoa powder, baking soda and baking powder directly into the batter.
Mix on low speed until just combined.
Slowly pour in the coffee while the mixer is on low and mix until smooth and mostly free of lumps.
Pour the batter into the prepared pan, spreading it evenly.
Bake until a skewer inserted in the middle comes out with only moist crumbs adhering to it, about 35-40 minutes.
Transfer to a rack to cool to room temperature.
Assembly
Beat the cold white chocolate mixture and the Rodelle Vanilla Bean seeds in a chilled metal bowl until fluffy. Do not over beat.
Cut the cake into 2-inch pieces and place on a baking sheet lined with parchment paper.
Drizzle raspberry liquor over the cake pieces, leaving a few dry to crumble for garnish.
Layer the cake, sour cream mixture and raspberries in a large glass bowl.
Top with the white chocolate mixture and garnish with raspberries and cake crumbs.
