Preheat oven to 350°F.

Ina large bowl, beat butter and sugar with mixer until light in color and fluffy in consistency. Add vanilla. Add eggs one at a time, beating well.

In a seperate bowl sift dry ingredients to the butter mixture, then half of the milk, then more dry ingredients.

Continue until all ingredients are added. Do not over mix. Pour batter in a pan lined with parchment paper and bake for 45-50 minutes.

For buttercream icing beat butter and cream cheese together. Add egg whites.

Add powdered sugar, vanilla and coffee.

Add melted chocolate, mixing well for a smooth consistency.

To make ganache bring cream to to a boil, remove pan and stir in chocolate with wooden spoon until mixed.

To make filigrees pour melted white chocolate in a pastry bag and drizzle on parchment paper and put in fridge.

Buttercream cooled cake. Add ganache over top.

Pipe spiral white and milk chocolate on top. Drage knife from center to edge them back to center for design. Pipe rosettes #114 around cake edges. Peaked swirls. Place filgrees in piped swirks and around bottom of cake.