Made modifications to the serving idea since I was taking this to someone else’s house for Cinco de Mayo: replaced sauce and cream with a simple chocolate ganache (1/3cup cream boiled and poured over 2/3 to 1 cup of chopped-up chocolate). There wasn’t quite enough time to let it all set (2-3h would have been better), but the slightly gooey ganache still worked out ok. The orange slices were difficult to slice through though. Need to find a way to slice the garnishing without totally destroying the cake.
1 Not claiming that this is a Mexical cake; epicurious named it as such. To be more accurate, the flavours are inspired by spiced mexican hot chocolate.