• *Heads up: you'll want to make the frosting the night before, as it needs to refrigerate overnight. *Prepare 2 ingredient white chocolate frosting, as directed, but whisk in coffee mixture (1 tablespoon hot water, mixed with 1 tablespoon instant coffee granules) just prior to refrigeration.
• Preheat oven to 350 degrees F/175 degrees C and grease 2 round 8 inch cake pans. *I recommend using Wilton Cake Release (see NOTES).
• Add coffee to boiling water, stir until dissolved. Set aside to cool.
• Stir flour, baking powder and salt together.
• Cream butter, gradually adding sugar, beating between additions.
• Add egg yolks until fluffy.
• Add cooled coffee to milk.
• Add dry ingredients, alternately with milk coffee mixture, blending well after each addition. Stir in vanilla.
• Beat egg whites until stiff but not dry ; fold into batter.
• Pour into 2 greased 8 inch layer cake pans.
• Bake in preheated oven for 25- 30 minutes until done (toothpick comes out clean)
• Cool for 10 minutes in pan, then move to cooling rack.
• When completely cool, trim off top/hump of cake with a sharp knife.

White Chocolate Mocha Frosting

• White Chocolate Mocha Frosting: Whip refrigerated frosting, as per directions. Take ⅓ of the prepared whipped cream frosting and mix it with ½ cup blueberry jam. Place one cake on a plate or cake stand and add the blueberry white chocolate mocha filling on top, then add some blueberries (as shown) and some grated white chocolate bar. Place the 2nd cake on top of the filling and blueberries, then continue frosting the cake.

Assembly

• Place one cake on a plate or cake stand and add the blueberry white chocolate mocha filling on top, then add some blueberries (as shown) and some grated white chocolate bar.
• Place the other cake on top of the filling.
• Frost the cake with the remaining frosting, using a cake spatula or a knife. You can pipe a few decorations (I use a 1M tip and a pastry bag to pipe some large stars and a border) *It's a very easy decorating technique - See NOTES for video
  

Garnish

• Grate some white chocolate and sprinkle on cake. Top with chocolate covered espresso beans and blueberries.