This grand cake has three layers of creamy citrus-spiked mascarpone filling sandwiched between dark chocolate cake, all topped with a rich ganache glaze.
NOTE:
To make candied orange peel, peel the skin of an orange in thin strips, avoiding the white layer of pith near the fruit. Cut the peeled strips into thin slices. Soak them for 3 minutes in boiled water; drain and rinse. Heat ¼ cup sugar and 1 tablespoon water to a boil in a saucepan. Add the orange strips, and cook 1 minute. Transfer peel, shaking off excess syrup, to wax paper. Sprinkle with sugar and let dry 30 minutes.