• For the White Chocolate Cake Layers
• Preheat the oven to 325 degrees F
• Grease and flour three 8x2 inch pans
• **For this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking.**
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, beat the butter until smooth. Slowly add the sugar and beat on medium speed 4 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla extract.
• With the mixer on low speed, alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, be careful not to over-mix.
• Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Makes 6 cups of cake batter. Works well for cupcakes also (little to no dome).

For the Espresso Mixture

• Mix very hot water, espresso powder, and sugar until dissolved. Set to the side and allow to cool.

For the Whipped White Chocolate Filling

• In a microwave safe bowl, combine the white chocolate chips (or grated white chocolate) with the heavy cream and microwave in small increments until the chocolate is almost melted. (We started with 30 seconds, stirred, and heated in 15 second increments or less as needed). Once chocolate has almost completely melted, stir until smooth.
• Allow to cool and thicken- it shouldn't be firm, just thickened. We refrigerated our ganache to speed up the process, and also transferred it to a small casserole dish so that the ganache would be more shallow and chill for quickly. Also chill the beaters if using a hand mixer, or whisk attachment for stand mixer.
• Whip the chilled ganache until it fluffs up and stiff peaks form (maybe 20 seconds or so).

For the Espresso Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.
• Add the espresso that has been mixed with the vanilla
• Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.
• This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.

Assembling the Cake

• Place the first cake layer on cake base or pedestal. Brush over the top with the espresso mixture. (We used a pastry brush). *See notes below
• Spread the top with a layer of white chocolate filling and place the second cake layer on top. Repeat the steps- brush on the espresso mixture and follow with the next layer of white chocolate filling. Top with the third cake layer.
• Fill in any gaps between the cake layers with frosting. At this point I like to apply a crumb coat (thin coat) of frosting to the cake and chill in the freezer for 15 minutes - or longer in the refrigerator. This firms everything up for the final coat of frosting.
• I smoothed the second layer of frosting around the sides of the cake with a metal bench scraper (which I heated with hot water). I piped large shell and rosettes of the frosting on top of the cake, and a shel border around the base. Decorate however you like! There is plenty of frosting. *If at any time the frosting becomes too soft as you are decorating, just pop the bowl, piping bag, or even the cake in the refrigerator or freezer for a few minutes.