Preheat oven to 325 F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Stir until combined, then beat on medium speed for about 2 minutes.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.

With a beater (or in a stand mixer) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with the cocoa powder and orange liqueur until frosting reaches a spreadable consistency. Add salt if needed and beat until well combined.

Level cake layers (if needed). Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.

(Optional) Cut one of your small oranges in half, and squeeze each of the halves over the cake layer to infuse it with fresh orange juice. Spread the layer with frosting. Place the next layer on top, and repeat the above process with your remaining cake layers.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place the icing comb on the cake circle against your cake and run the comb around the cake to texture the frosting. (Getting the textured I like required multiple passes around the cake with the icing comb - but it was worth it! :) )

Un-box and break apart your chocolate oranges – I ended up using about 1 ½ of them in total to decorate the entire cake. Full disclosure though, I broke several of them accidentally, so I probably could’ve gotten away with 1 if I were a bit less clumsy.

Transfer remaining frosting to a piping bag fitted with a large star tip, and alternate chocolate orange slices with frosting swirls to make a decorative edge around the upper rim of the cake.

Halve several orange wedges and press the halves into the frosting around the base of the cake. Chop or shave another 2-3 slices and sprinkle the chocolate pieces around the base of the cake, pressing them into the frosting with a small offset spatula.

And you're done! Enjoy!