Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.

Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture, mixing until smooth.

Slowly incorporate the hot coffee until just combined, creating a smooth batter.

Divide the batter among the prepared pans and bake for 25-30 minutes. Let them cool in the pans for about 10 minutes.

In a medium saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually add the orange juice and cook until thickened.

Heat cream for the ganache in a small saucepan. Pour over chopped dark chocolate and stir until smooth.

Once the cakes are cool, layer them with the orange cream filling and pour ganache over the top.

Garnish with fresh orange slices or candied orange peel and serve.