COFFEE Cream Filling: Beat cream cheese with mixer fitted with whip attachment on medium speed until creamy. Gradually add coffee, beating on medium-low speed after each addition until well blended. Add pudding mix; beat until well blended. Fold in whipped topping.
CHOCOLATE Ganache: Heat chocolate and coffee in double boiler on medium heat until chocolate is melted, stirring occasionally. Add cream; whisk until well blended. Cool until slightly thickened.
FOR each cake: Place 1 cake layer, flat-side up, on cake stand; spread top with 1-1/2 cups Coffee Cream Filling. Cover with second cake layer. Spread top of cake with about 1 cup Chocolate Ganache to within 1/4 inch of edge. Refrigerate until ready to serve.