Ingredients
For the ganache:
375 ml (1 1/2 cups) 35% cooking cream
250 g cream cheese, softened
400 g milk chocolate
80 ml (1/3 cup) chopped hazelnuts
For the cake:
750 ml (3 cups) flour
500 mL (2 cups) sugar
375 ml (1 1/2 cups) cocoa
15 ml (1 tbsp.) baking soda
7.5 ml (1/2 tablespoon) baking powder
3 eggs
250 ml (1 cup) buttermilk
180 ml (3/4 cup) canola oil
125 ml (1/2 cup) La Fraisonnée orange marmalade
5 ml (1 teaspoon) vanilla
15 ml (1 tablespoon) orange zest
375 ml (1 1/2 cups) hot water
For the chocolate and Grand Marnier sauce:
225 g semi-sweet chocolate
15 ml (1 tbsp.) butter
125 ml (1/2 cup) hot 15% cooking cream
30 ml (2 tbsp.) citrus liqueur (such as Grand Marnier)
For the marmalade mousse:
125 ml (1/2 cup) 35% whipping cream
125 ml (1/2 cup) La Fraisonnée orange marmalade
125 g cream cheese, softened
For decoration:
1 orange, thinly sliced
125 ml (1/2 cup) dark chocolate shavings
Preparation
In a saucepan, heat the 35% cooking cream and cream cheese over medium heat, stirring until the cheese begins to melt.
Using an electric mixer, whip the mixture until smooth.
Remove it fire the heat and then add the chocolate. Stir until melted.
Stir in the hazelnuts. Refrigerate for 3 to 4 hours, until the ganache is firm.
Preheat oven to 180°C (350°F).
In a bowl, combine flour, sugar, cocoa, baking soda and baking powder.
Using electric mixer, beat eggs with buttermilk, oil, marmalade, vanilla, orange peel and warm water. Stir into dry ingredients.
Butter and line three 23cm (9in) round cake tins with parchment paper. Divide batter among pans. Bake for 30 to 40 minutes, until a toothpick inserted into the centre of a cake comes out clean.
Remove the cakes from the oven and allow to cool on a wire rack before unmolding.
Using a bread knife, smooth the top of the cakes.
melt the chocolate with the butter.
Add the hot cooking cream and the citrus liqueur, stirring with a wooden spoon. Allow to cool.
Using an electric mixer, whip the whipping cream at high speed until stiff peaks form.
In a bowl, whisk the marmalade with the cream cheese.
Gently fold the marmalade mixture into the whipped cream with a spatula.
Fill one cake with half of the chocolate ganache. Cover with a second cake, then top with the remaining chocolate ganache. Top with third cake, then garnish with chocolate sauce and Grand Marnier. Refrigerate for 5 to 10 minutes.
Top cake with marmalade mousse, then orange slices and chocolate shavings.