Using a hand mixer, combine eggs, sugar, and salt in a large bowl. Mix on high until fluffy and light in color, volume should double or triple in size.
Add the cocoa powder and mix on low until just combined.
Using a spatula, fold in the oil and orange extract. Be gentle as you don’t want to lose the volume you just created with the eggs.
Little by little, fold in the flour.
Line a 13x9 inch cake pan (preferably something big with detachable walls) with parchment paper or grease/butter it. Pour cake batter into pan and bake for 20 minutes or until a toothpick comes out clean. Leave in the pan and set aside to cool.
To make the jelly
In a large pot over low heat, add the soda and cornstarch. Stir to combine.
Add the sugar. Boil, stirring constantly until it thickens.
When the jelly is thick, remove from the heat.
Transfer to a bowl and cover directly with plastic wrap. This will keep a film from forming on top of the jelly. Set aside to cool to room temp.
To make the cream
In a bowl, add the butter, powdered sugar, and vanilla/regular sugar. Using a hand mixer, cream until light and fluffy.
Add cream cheese and vanilla extract. Beat until combined.
Last, add the cold mascarpone. Beat until combined. Be careful not to over beat as it will separate.
Assembly
On top of the cooled cake, add the cream. Spread into an even layer.
Add the jelly on top of the cream, spreading into another even layer.
Place cake in the fridge for at least 6 hours or best overnight.
When you’re ready to eat, remove the walls of the cake tin and slice to serve!
