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1
Preheat oven to 350F.
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2
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line pan bottoms with waxed paper.
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4
Using vegetable peeler, remove peel from oranges in strips.
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5
Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl.
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6
Add 1/3 cup sugar and blend until peel is minced.
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7
Add marmalade and puree.
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8
Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy.
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9
Beat in remaining 1 cup sugar.
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10
Add eggs 1 at a time, beating well after each addition.
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11
Sift dry ingredients into small bowl.
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12
Mix dry ingredients into batter alternately with orange juice.
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13
Divide batter between prepared pans.
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14
Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes.
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15
Cool cakes in pans on racks 10 minutes.
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16
Run sharp knife around pan sides to loosen cakes.
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17
Turn cakes out onto racks; cool.
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18
Peel off paper.
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19
Bring cream and butter to simmer in heavy large saucepan.
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20
Reduce heat to low.
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21
Add chopped chocolate and stir until melted.
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22
Mix in remaining ingredients.
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23
Pour ganache into large bowl.
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24
Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
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25
Melt marmalade in heavy small saucepan over low heat.
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26
Remove from heat.
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27
Mix in Grand Marnier.
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28
Cut each cake into 2 layers.
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29
Place 1 layer on plate.
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30
Brush with 1/4 of glaze.
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31
Spread 1 cup ganache over.
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32
Top with second cake layer.
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33
Brush with 1/4 of glaze.
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34
Spread 3/4 cup ganache over.
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35
Top with 1 1/2 baskets berries (about 2 1/2 cups).
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36
Spread 1/2 cup ganache over third cake layer.
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37
Invert, chocolate side down, over berries.
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38
Brush with 1/4 of glaze.
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39
Spread 1 cup ganache over.
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40
Top with fourth cake layer.
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41
Brush with remaining glaze.
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42
Spread 3/4 cup ganache over top of cake.
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43
Spoon 1 cup ganache into pastry bag fitted with medium star top.
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44
Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines.
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45
Pipe decorative border of ganache around top and bottom edges of cake.
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46
Freeze cake 20 minutes.
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47
Arrange remaining berries atop cake, covering completely.
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48
(Can be prepared 1 day ahead.
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49
Cover cake loosely with plastic wrap and refrigerate.)
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50
Garnish cake with mint sprigs.
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51
Serve cake at room temperature.
