Step 1

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Step 2

Pour into 3 greased and floured 8 inch cake pans, or two 8 inch round pans that can be split into four layers when cooled. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean.

Step 3

Gently melt together the chocolate chips. 1/2 cup whipping cream and orange zest and cool to almost room temperature

Step 4

Meanwhile, whip the 1 1/12 cups of whipping cream to firm peaks.

Step 5

Slowly fold in the chocolate mixture in 3 portions mixing well after each addition. If this mixture is too runny chill it in the fridge for a few minutes and then whip again with an electric mixer until it is firm. You may need to repeat this procedure a couple of times if necessary.

Step 6

Use this orange chocolate filling between the layers and for a thin coat on the top and sides of the cake. If desired, each cake layer can be sprinkled with 1 ½ ounces of Cointreau liqueur before filling and frosting.

Step 7

Chill for about an hour or two before finishing with the glaze.

Step 8

Scald the whipping cream almost to the boiling point and pour the hot cream over the chocolate chips in a small bowl. Let stand for 4-5 minutes, then stir until smooth.

Step 9

Add the Cointreau and honey to the chocolate mixture and stir well until completely smooth.

Step 10

Pour this glaze slowly over the chilled cake. A metal decorators spatula can be used to quickly spread it equally over the sides if you prefer (as shown) or simply let it drip and fall naturally over the sides.

Step 11

Garnish with candied orange peel or supremed orange wedges.