1. Preparing the Cake Layers

1. Preheat oven to 325°F.
2. Grease and flour three 8×2 inch cake pans. Line the bottoms with parchment paper.
3. Heat milk (without boiling) and add chopped white chocolate. Let sit, then stir until smooth.
4. In a bowl, whisk flour, baking powder, and salt.
5. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
6. Alternately add dry ingredients and milk mixture, starting and ending with flour.
7. Divide batter evenly into prepared pans.
8. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
9. Cool for 10 minutes before removing from pans.

2. Making the Espresso Mixture

1. Dissolve espresso powder and sugar in boiling water.
2. Let cool to room temperature.

3. Preparing the Whipped White Chocolate Ganache

1. Heat white chocolate and heavy cream in the microwave in short bursts.
2. Stir until smooth and allow to cool.
3. Chill the mixture and whip until fluffy.

4. Making the Espresso Cream Cheese Frosting

1. Beat butter until creamy, then add cream cheese.
2. Add the espresso-vanilla mixture.
3. Gradually beat in powdered sugar until smooth.

5. Assembling the Cake

1. Place the first cake layer on a serving plate and brush with espresso mixture.
2. Spread with whipped white chocolate ganache.
3. Repeat with the next two layers.
4. Apply a crumb coat and chill.
5. Frost with the espresso cream cheese frosting.
6. Decorate with piped designs and chocolate shavings.