Assemble the cake
Remove (fully) cooled cake from the pan by pulling up on the exposed parchment paper. Place cake on a cutting board. Cut cake in half, so that you have two 4.5″ x 9″ rectangle pieces.
Move one of the pieces of cake to a wire cooling rack with a baking sheet under it (this will be needed shortly, when frosting with ganache).
Spread the orange frosting onto the cake (on the cooling rack), using an offset spatula. Top with the second piece of cake.
Check on the ganache, it should be thickened slightly, but still pour-able. Pour some of the ganache onto the cake and use an offset spatula to spread it down the sides of the cake. Once the cake is covered with a thin layer of ganache, move the entire cake (on the rack) to the freezer for 5-10 minutes to allow the ganache to set up a bit.
Once the first layer of ganache has set, use 2 large spatulas to move the cake to a serving platter of your choice. Pour a second layer of ganache over the cake. You will need to experiment with how thick or thin you want the ganache. You can chill it in the fridge to thicken, or microwave (on 50% power) for short periods to thin it. For my cake the top layer of ganache was thick enough that I was able to add some texture to the very top of the cake with an offset spatula (spreading from side to side).
Garish generously with Candied Orange Peel.
NOTES
For the best flavor, be sure to use pure extracts and good quality cocoa powder and chocolate.
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