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1
Preheat the oven to 275.
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2
Grease two 8-inch round cake pans with shortening.
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3
Line the bottoms with wax paper and grease the paper.
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4
Dust the pans with flour, tapping out the excess.
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5
In a bowl, whisk together the flour, baking soda and salt.
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6
In a large bowl, combine the butter, chocolate, hot coffee and orange liqueur; stir occasionally until the chocolate and butter melt.
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7
Stir in the sugar until dissolved and the mixture is completely cool.
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8
Add the flour mixture in 2 batches, whisking between additions.
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9
Whisk in the eggs and vanilla.
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10
Divide the batter evenly between the 2 prepared pans and bake in the middle of the oven for 1 1/4 hours, or until a toothpick inserted in the center of the cakes comes out clean.
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11
Let the cakes cool completely on a rack.
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12
Refrigerate for at least 6 hours or overnight.
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13
To unmold the cakes, set the pans, one at a time, over a burner on low heat for 10 seconds.
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14
Run a blunt knife around the cakes to loosen, then invert them onto a rack.
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15
Remove the paper.
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16
Split each cake in half horizontally to make 4 layers.
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17
Place 1 cake layer on a stiff cardboard round on a wire rack and spread it with 1/2 cup of the Chocolate Ganache Filling.
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18
Repeat with the remaining cake layers and ganache, ending with a plain cake layer.
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19
Pour the ganache glaze over the cake, spreading it around the top and sides with a metal spatula.
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20
Let the glaze drip for 2 to 3 minutes.
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21
Using 2 spatulas, transfer the cake to a plate.
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22
Decorate with the Modeling Chocolate and refrigerate briefly to set the glaze.
