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1
Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
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2
Preheat oven to 160u00b0C.
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3
Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
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4
Transfer the melted chocolate mixture in a large bowl and let cool slightly.
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5
Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
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6
Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
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7
Cover the cake with foil halfway through baking to prevent over browning.
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8
Allow cake to cool in tin.
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9
Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
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10
To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
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11
Leave to cool.
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12
Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
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13
Add the remaining cheese and sugar and beat again until smooth.
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14
Pour in the melted chocolate and beat until combined.
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15
Whip the cream until soft peaks form and fold it through cream cheese mixture.
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16
Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
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17
After refrigeration you may need to stir the mixture until smooth before spreading.
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18
To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about 1/4 cup of the frosting each.
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19
Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
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20
Secure the layers in place by inserting 3 skewers vertically through the cakes.
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21
Cut skewers down to size so they can be frosted over.
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22
Cover stacked cakes with remaining frosting.
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23
To serve: Carefully separate it back into 3 cakes removing the skewers.
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24
***This cake can be iced the day before, or on the day, and refrigerated.
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25
It can be made up to 3 months in advance and frozen. Ice on the day.
