To make the cake:

1. Preheat the oven to 330 F. Spray with cooking spray 9-inch round cake pan (or square 8×8 inch pan), line with parchment paper, and spray the paper with cooking spray and set aside.
2. Place chopped chocolate in a small bowl and pour brewed coffee over the chocolate and whisk to combine until the chocolate is melted. Set aside.
3. In a large bowl, sift together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt and set aside.
4. In a large bowl beat eggs with an electric mixer, until pale yellow, than add oil, buttermilk, vanilla and chocolate-coffee mixture. Continue beating to combine well.
5. Add dry mixture into wet mixture and beat until evenly combined but don’t over-mix it. Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out (almost) clean.
6. Cool cake in the pans 5-10 mins and transfer it on the wire racks to cool completely.

To make the 7 minute frosting:

1. Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy(6 to 7 minutes).
2. Remove bowl from heat and continue beating until slightly cooled.

To make the ganache:

1. In a small saucepan heat heavy cream over medium high heat, bring to a boil.
2. Place chopped semisweet chocolate in heatproof bowl and pour the boiling cream over, leave it for 5 minutes, then stir until its smooth.

Assemble the cakes:

1. With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
2. To fill snack cakes, cut a cone on top of each cake and remove it. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone. Do the same with remaining snack cakes.
3. Once all snack cakes are filled, make ganache and set aside to cool slightly.
4. Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
5. Return cakes to the refrigerator until the ganache is completely hardened.
6. Transfer 7 minute frosting in a small bag and cut the corner, pipe whatever your heart desires.