Preheat your oven to 325°F (160°C) and prepare three 8x2 inch cake pans by greasing them with softened butter, then dusting with flour.

In a medium saucepan, gently heat the milk over low heat and add the white baking chocolate, stirring until melted and smooth.

In a large mixing bowl, whisk together the cake flour, baking powder, and salt.

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well, followed by the vanilla extract.

Alternate adding the flour mixture and cooled white chocolate mixture, mixing on low speed until just combined.

Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.

Remove from the oven and allow the cakes to cool in the pans for about 10 minutes.

Dissolve the instant espresso and granulated sugar in boiling water until smooth and cool completely.

Heat the heavy cream until just simmering, then stir in the chopped white chocolate until smooth.

In a bowl, beat together cream cheese and cooled espresso, then gradually add powdered sugar until fluffy.

Brush the tops of the cooled layers with the espresso mixture and layer with ganache, stacking the cake.

Frost the outer layer with the espresso cream cheese frosting and decorate as desired.