I have to admit, this cake was made entirely by my wife and I had no contribution or close to nothing.

Ingredients: 

For the base:

• 5 eggs
• 130 gr flour
• 150 gr sugar
• 1 and 1/2 tablespoon of cocoa
• pinch of salt

For orange cream

• 2 tbsp cornstarch
• 250 ml orange juice
• 350 ml whipped cream (35% fat)
• 3-4 tbsp of sugar
• orange extract

For syrup:

• 100 ml water
• 150 ml orange juice
• 2-3 tbsp sugar
• orange extract

For the chocolate glazing:

• 100 ml water
• 100 g sugar
• 100 ml whipped cream (35% fat)
• 150 g baking chocolate (about 70-80% cocoa)

Directions:

1. Beat the eggs with the sugar for 15-20 minutes until tripled its size. Then put flour mixed with cocoa (previously sifted), stirring very slowly, bit by bit, from the bottom up. Place mixture into a round shape baking pan, lined with parchment paper and bake 35-40 minutes over medium-low heat – approx. 170 C. After baking (toothpick test when done) turn off the oven and leave the cake in oven for 15 minutes with the door open, to cool down slightly. After 15 minutes, put it on a metal grille to cool completely.
2. Orange cream is prepared as follows: cornstarch dissolved in 50 ml orange juice, remaining 200 ml put it on the stove with sugar. When the sugar has melted, add the starch mixture. Put back on heat and let it simmer, stirring constantly, until thick and creamy transparent and glassy.Let to cool, then add sweetened whipped cream previously beaten with a few tablespoons of powdered sugar (if not sweetened) – add some orange extract for extra flavor.
3. Cut the base in three layers and add syrup to each one until moist.
4. How to make the syrup: put water in a saucepan, juice and sugar and cook few minutes until it thickens slightly. When cold then add a few drops of orange extract.
5. Begin to assemble them from the bottom up to the last layer, putting orange cream in between them. Keep 2-3 tbsp of cream to re-touch some imperfections.
6. Chocolate glazing: boil water with sugar for 3-4 minutes, then add the whipped cream and when it reaches boiling point add baking chocolate, stirring well with a whisk . Let it simmer for a few minutes
7. After the cake is covered in a thin layer of cream, pour chocolate glazing over cooled cake.
8. Decorate as you’re inspired.

P.S. For a larger cake should increase the amount of ingredients. My cake came out about 1.5 kg.

First one:

Second one:

Third one:

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