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1
Preheat oven to 350F.
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2
Butter 9-inch-diameter cake pan with 2-inch-high sides.
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3
Line bottom of pan with waxed paper.
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4
Dust with flour.
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5
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes.
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6
Sift flour, cocoa powder and baking powder over egg mixture; gently fold together.
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7
Pour batter into pan.
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8
Bake until tester inserted into center of cake comes out clean, about 25 minutes.
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9
Turn out onto rack; peel off paper.
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10
Cool.
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11
Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth.
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12
Remove from heat.
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13
Repeat with 3 tablespoons cream and milk chocolate.
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14
Cool.
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15
Beat 10 tablespoons cream in large bowl until stiff peaks form.
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16
Fold half of whipped cream into each chocolate mixture.
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17
Chill 15 minutes.
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18
Mix juice and liqueur in small bowl.
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19
Cut cake into 3 equal layers.
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20
Transfer 1 layer to platter, cut side up.
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21
Brush top with 2 tablespoons orange mixture.
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22
Spread milk chocolate mousse over.
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23
Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse.
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24
Top with third cake layer, cut side down.
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25
Cover; chill until set, at least 4 hours.
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26
Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth.
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27
Drizzle over cake; smooth over tops and sides.
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28
Chill until set, about 30 minutes.
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29
(Can be made 1 day ahead.
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30
Let stand 1 hour before serving.)
