Chocolate Cake With White Chocolate Cream Cheese Filling

Preheat oven to 350 degrees F. Grease three 9-inch square cake pans. Finely chop the chocolate and place in a medium-sized bowl. Pour the hot coffee over the chocolate and let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 35-45 minutes. Cool the layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. To make the frosting. In the top of a double boiler melt the white chocolate, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth. To make the icing, combine all ingrediesnts until smooth. To assemble. place bottom cake layer on a serving plate and alternate layers of cake and frosting. Top with third cake layer then a smooth layer of icing.