Ingredients

Chocolate Ganache:
1 quart heavy cream
3 pounds semi-sweet chocolate

Chocolate Cake:
32 ounces unsweetened chocolate
2 pounds unsalted butter
8 pounds brown sugar
32 eggs
3 tablespoons pure vanilla extract
3 pounds 8 ounces cake flour
4 tablespoons baking powder
2 teaspoons salt
8 cups sour cream

8 cups boiling water

Orange Cake:
4 tablespoons finely zested orange peel
24 egg yolks
4 cups milk
1 tablespoon pure vanilla extract
2 tablespoons pure orange extract
21/2 cups pure orange juice
1 1/2 pounds butter, room temperature
2 pounds, 11 ounces cake flour
6 cups sugar
4 tablespoons baking powder
1 tablespoon salt

For Chocolate Ganache:

Directions

In a large saucepan bring cream to the beginning of a
boil. Remove from cook top. Add chocolate (in chunks). Stir until completely combined. Cool to room
temperature before filling cakes. Set aside to cool.

Ingredients

For Chocolate
Cake:

Directions

Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt

chocolate and set aside to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes
on medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on medium). Add
chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3 dry ingredients alternately
with 1/3 sour cream beginning and ending with dry ingredients. Add boiling water and mix only for 30 seconds,
scrape bowl and mix the rest by hand. Immediately pour into pans 2/3 full. Bake until tester comes out clean
in center of cake, about 30 minutes for 9-inch round, more or less for other size cake pans. Cool for 1/2 hour
before removing cakes from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap
cakes and fill with chocolate ganache.

Ingredients

For Orange
Cake:

Directions

Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a
zester, zest the orange part of the peel of a fresh orange but do not zest the white section of the peel.
Measure 4 tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in mixer
and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry ingredients and mix on low
for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer to low and add yolk mixture in 3 batches,
mixing for 40 seconds on low each time. Fill buttered and floured cake pans 1/2 full. Bake until tester comes
out clean and center springs back when lightly touched. Cool in pans for 20
minutes.

Ingredients

To assemble:

Directions

Layer cake as follows: 1
layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate ganache, 1 layer chocolate cake.
Frost as desired.