Orange Mocha Chocolate Cake

Cake
1 (18.25 oz) pkg Chocolate Cake with pudding mix
1 tsp. instant Coffee granules or crystals
1 1/3 c. Water
1/3 c. Oil
3 Eggs


Filling and Topping
2 c. Whipping Cream
1/4 c. Sugar
2 tbsp. Butter
1/2 tsp. instant Coffee granules or crystals
2 c. Semisweet Chocolate chips
2 tbsp. Orange Juice
1/2 c. Orange Marmalade

Heat oven to 350*. Grease bottoms only of two 8 inch pans. In large bowl, combine cake mix, coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.

Bake for 30-35 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes. run knife around sides of pans t loosen. Remove cakes form pans; place on wire racks. Cool 1 hour or until completely cooled.

In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove for heat. Add chocolate chips; stir until melted. Stir in juice. Cool 30 minutes or until completely cooled.

In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes

Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Frost sides and top of cake with remaining chocolate whipped cream.

Refrigerate at least 1 hour before serving.