By daily 
Chocolate Orange Cheesecake Layer Cake
Ingredients
For the Chocolate Cake:
2 cups sugar 
2 cups all-purpose flour 
3/4 cup cocoa powder 
2 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt
2 eggs 
1 cup soured milk 
1 cup black coffee 
1/2 cup vegetable oil 
1 tsp vanilla extract 
2 oz orange liqueur (optional) 
For the Orange Cheesecake:
1 ½ pounds (3 blocks) cream cheese 
1 cup sugar
3 eggs
1 tsp vanilla extract
3/4 cup whipping cream
Finely minced zest of 1 large orange
For the Chocolate Buttercream Frosting:
4 cups icing sugar (powdered sugar)
1/2 cup cocoa powder
1 cup softened butter 
3-4 tbsp milk
For the Chocolate Ganache Glaze:
2 cups chocolate chips
1/2 cup whipping cream
Instructions
To Prepare the Chocolate Cake:
In a large bowl, combine all cake ingredients (except the orange liqueur) and beat with an electric mixer for 2 minutes.
Pour the batter into 2 greased and floured 10-inch cake pans.
Bake at 325°F (165°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes completely on wire racks.
Poke holes into the cake layers with a fork and pour 1 oz of orange liqueur over each layer (optional). Let it soak in.To Prepare the Orange Cheesecake:
In a mixing bowl, cream together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and whipping cream. Pour the cheesecake mixture into a parchment-lined 10-inch springform pan. Bake at 325°F (165°C) for 50 minutes to an hour, or until the surface no longer looks glossy.
Immediately run a sharp knife around the edge of the pan to release the cheesecake and cool completely in the pan.To Assemble the Cake:
Once the cheesecake is fully cooled, place one chocolate cake layer on top of the cheesecake in the springform pan. Invert the entire cake onto a serving plate, remove the springform pan and parchment paper, and place the second chocolate cake layer on top. Frost the cake with a thin layer of chocolate buttercream frosting and refrigerate for 1-2 hours.To Prepare the Chocolate Buttercream Frosting:
Mix together the icing sugar and cocoa. Slowly add in the softened butter and beat until smooth. Gradually blend in the milk to achieve a thick, spreadable consistency.To Prepare the Chocolate Ganache Glaze:
In a double boiler, melt the chocolate chips and whipping cream together, stirring constantly. Remove from heat periodically to avoid overheating the chocolate. Let the ganache cool to lukewarm, then quickly pour it onto the center of the cake, spreading it over the top and sides. Garnish: Decorate with sliced or supremed oranges for a vibrant finish!Enjoy 