Preheat oven to 180C. Spray three 18.5cm cake tins with baking spray and line with baking paper. In a large bowl whisk together eggs, sugar, oil, vanilla, zest, and orange juice.

Sift in baking soda, salt, and flour. Mix until the batter just comes together and there are no clumps of flour. Bake for 25-28 minutes - until a cake tester inserted into the centre of the cakes comes out clean and the edges of the cakes have separated from the pan.

While the cakes are baking, prepare ganache as per recipe. Set aside and keep at room temperature. When the cakes are done and still warm, flip onto a piece of baking paper and remove the pan. Allow the cake to cool. This step will help your layers ultimately lay flat.

Spread ⅓ of the marmalade on top of the bottom layer of the cake, making sure to get it all the way to the edges. Spread ⅓ of the prepared ganache onto the marmalade, again making sure to spread to the edges. Place the next layer on top of the chocolate ganache, and repeat the process of spreading marmalade followed by chocolate ganache.

Place the final layer of cake on top. Spread any remaining marmalade and follow with ganache, smoothing with an offset spatula. If there are lumps in the top ganache layer, place the spatula into hot water to heat it before using it to smooth. Refrigerate cake for at least 1 hour until the ganache has set completely.