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1
Preheat oven to 350F.
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2
Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottom of and with parchment paper.
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4
Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
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5
Sift sugar and next 5 ingredients into large bowl.
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6
Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes.
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7
Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger.
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8
Divide batter among pans.
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9
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
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10
Cool cakes in pans on racks 5 minutes.
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11
Turn cake out onto racks.
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12
Peel off parchment; cool completely.
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13
Place white chocolate and milk chocolate in separate medium bowls.
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14
Bring 1 cup cream to boil in heavy medium saucepan.
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15
Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate.
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16
Add bittersweet chocolate to remaining cream in saucepan; stir until smooth.
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17
Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes.
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18
Set aside bittersweet chocolate frosting.
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19
Place 1 cake layer on platter.
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20
Using handheld mixer, beat white chocolate filling until slightly stiff.
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21
Spread over cake layer.
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22
Top with second cake layer.
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23
Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth.
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24
Spread over second cake layer.
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25
Top with third cake layer.
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26
Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
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27
Stir frosting until smooth.
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28
Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs.
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29
Chill 30 minutes.
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30
Spread remaining frosting decoratively over cake.
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31
(Can be made 1 day ahead.
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32
Cover with cake dome and chill.)
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33
Garnish cake with chocolate shavings, if desired,and serve.
