Orange and Chocolate Ganache Cake

Directions

1. Preheat oven to 350F. Spray a 15”x10” jelly roll/quarter sheet pan with baking spray and line with parchment paper.
2. In a large bowl whisk together eggs, sugar, oil, vanilla, zest, and orange juice. Sift in baking soda, salt, and flour. Mix until the batter just comes together and there are no clumps of flour. Bake for 25-28 minutes - until a sharp knife or cake tester inserted into the center of the cake comes out clean and the edges of the cake have separated from the pan.
3. While the cake is baking, prepare ganache by placing chocolate in a bowl and pouring over boiling water. Use a whisk to mix until it is smooth and glossy. Set aside and keep at room temperature; the ganache will firm up as it cools. The final texture should be like smooth peanut butter.
4. When the cake is done and still warm, flip it onto a piece of parchment paper and remove the pan. Allow the cake to cool. This step will help your layers ultimately lay flat.
5. Once the cake has cooled, remove parchment from the top and use a 6” cake ring to cut 2 complete circles and 2 half circles from the cake - photo included.
6. Clean the cake ring and then place it onto a piece of parchment paper on a flat surface. Place a 22” piece of acetate cake collar along the inner rim of the cake ring.
7. Place the 2 half circles into the cake ring and fill any remaining spaces with cake scraps. Use the back of a spoon or small offset spatula to spread a third of the marmalade on top of the cake, making sure to get it all the way to the edges. Spread a third of the prepared ganache onto the marmalade, again making sure to spread to the edges.
8. Place one of the cake circles on top of the chocolate ganache, and repeat the process of spreading marmalade followed by chocolate ganache.
9. Place the final layer of cake on top. Spread any remaining marmalade and follow with ganache, smoothing with a spoon or an offset spatula. If there are lumps in the top ganache layer, place the spoon or offset spatula into hot water to heat it before using it to smooth.
10. Refrigerate cake for at least 1 hour until the ganache has set completely. When ready to serve, lift the cake ring off of the cake and then peel back the acetate collar. Transfer the cake to a stand and slide out the parchment paper. Serve.