Heat oven to 180°C (160°C for dark or nonstick pans). Grease and lightly flour two 20 or 23cm round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 23cm rounds. Refrigerate layers about 45 minutes for easier handling.
Meanwhile, in 1-litersaucepan, stir granulated sugar and instant coffee until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
In 1-litersaucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.). Fill each layer with about 150 grams of the filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.