Ding Dong Cake for Blake's Birthday

DING DONG CAKE
1/2 cup (1 stick) Butter, softened
1-1/2 cups Sugar
3 Eggs
2 cups All Purpose Flour
3/4 cup unsweetened Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Buttermilk
2 teaspoons Vanilla Extract
1 cup Fresh brewed Coffee
Cream sugar and butter together with an electric mixer. Then with the mixer running on low add the eggs one at a time. In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. In another bowl or large measuring cup mix buttermilk, vanilla and coffee. Slowly add the dry ingredients a third at a time and the liquid ingredients a 3rd at a time. Alternating between the dry and liquid ingredients until all are incorporated. Let mix about 1 minute to all come together. Pour even amounts of cake batter into buttered and floured 8-inch round cake pans. Bake at 350 degrees F for 25 to 30 minutes until a toothpick inserted into the center comes out clean or crumby. Let cool in the pans 5 minutes then turn out onto a rack and let cool completely.
Make the Filling Recipe as follows:
1 8-ounce package Cream Cheese, softened
8-ounces of confectioner's sugar (powdered) (about 2 cups)
1 cup Cool Whip
With an electric mixer cream together the cream cheese and powdered sugar. Then fold in the cool whip. Place in the refrigerator to chill and harden again. 4 hours to overnight.
Once the cakes are totally cooled, place one of the cakes onto a serving stand (I like to use one with a lip on it to catch extra ganache) and put the filling onto the cake . Evenly spread it keeping it piled on top. Carefully place the second cake layer on top. Scrape the sides to make sure none of the filling is spilling out. Place in the frig to keep cool.
Chocolate Ganache Recipe:
12-ounce Semi-Sweet Chocolate Chips
12 - ounces Heavy Whipping Cream
Place the cream into a boiler and heat on low until very warm but not boiling. Pour over chocolate chips in a bowl and let sit for 2 minutes. Whisk until the chocolate is melted and blended well with cream. While still warm ladle over the cake until it is coated on all sides.
Keep refrigerated until ready to serve.