Mandarin Chocolate Cake

Preheat the oven to 275.
Grease two 8-inch round cake pans with shortening.
Line the bottoms with wax paper and grease the paper.
Dust the pans with flour, tapping out the excess.
In a bowl, whisk together the flour, baking soda and salt.
In a large bowl, combine the butter, chocolate, hot coffee and orange liqueur; stir occasionally until the chocolate and butter melt.
Stir in the sugar until dissolved and the mixture is completely cool.
Add the flour mixture in 2 batches, whisking between additions.
Whisk in the eggs and vanilla.
Divide the batter evenly between the 2 prepared pans and bake in the middle of the oven for 1 1/4 hours, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool completely on a rack.
Refrigerate for at least 6 hours or overnight.
To unmold the cakes, set the pans, one at a time, over a burner on low heat for 10 seconds.
Run a blunt knife around the cakes to loosen, then invert them onto a rack.
Remove the paper.
Split each cake in half horizontally to make 4 layers.
Place 1 cake layer on a stiff cardboard round on a wire rack and spread it with 1/2 cup of the Chocolate Ganache Filling.
Repeat with the remaining cake layers and ganache, ending with a plain cake layer.
Pour the ganache glaze over the cake, spreading it around the top and sides with a metal spatula.
Let the glaze drip for 2 to 3 minutes.
Using 2 spatulas, transfer the cake to a plate.
Decorate with the Modeling Chocolate and refrigerate briefly to set the glaze.