THE LAYERS in this delicious chocolate cake are moistened with orange juice and Grand Marnier in place of the traditional sugar syrup. You can serve it just as is, or decorate it with Royal Icing or candied orange peel.
Using a serrated knife, cut the chocolate génoise into two layers. Turn the top layer cut side up on the rack. Using a pastry brush, moisten both layers with the flavored orange juice. (Several tablespoons of juice will remain when making an