Instructions: For the Cake: Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.

Beat together the butter and sugar until light and creamy, about 4 minutes. Stir the cocoa and water together in a bowl and add to the butter mixture. Beat 7 minutes, scraping down the sides of the bowl often. Add the flour, salt, baking powder and baking soda. Beat 2 minutes longer. Add the eggs. Mix until the batter is shiny and smooth, 5 minutes, scraping down the sides of the bowl.

Pour the batter into the pan. Bake the cake until the center springs back when lightly touched, about 40 minutes. Invert the cake onto a wire rack to cool completely.

For the Ganache: Bring the whipping cream to a simmer. Remove from the heat. Stir in the chocolate pieces until smooth. Remove 1 1/2 cups of the ganache and set aside at room temperature. Refrigerate the remaining 1 cup until thick and creamy, 1 hour.

For Assembly: Split the cake into 3 horizontal layers. Drizzle the orange-flavored liqueur over each layer. Frost the layers with the chilled Ganache. Pour the remaining Ganache over the top. Garnish with the oranges.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.