When the cakes are cool, even the tops of the cakes using a serrated knife.
Place one cake on a turntable or cake stand, ready for filling.
By now your ganache should have been in the fridge for 30 minutes or so. It will be stiffer and better consistency for using as the cake layer filling.
Using a spoon, transfer around a quarter of the chocolate ganache on to the cake on the turntable. Use a palette knife to spread it around. Don't worry if some of the filling drips down the side of the cake.
Place the other cake on top of the cake on the turntable and press down sandwiching the two cakes together.
Next, you will need to thin the consistency of the ganache so that it's pourable. You can do this by microwaving it in very short bursts or using the bain-marie/double boiler method.
When the ganache has melted and thinned (it will look much like it did when you first made it) you can pour it over the top of your cakes. Use a palette knife or spatula to spread it over the sides of the cake. Watch my step by step video below to see how I cover my cake.
To decorate, add Terry's milk chocolate orange segments around the edge of the cake and a couple of candied oranges in the centre.