Preheat the oven to 350 degrees. Spray three 9 inch cake pans with baking spray. Set aside.

In a stand mixer beat the butter until smooth. Add in the sugar and eggs and mix on medium speed.

In a medium bowl combine the flour, baking powder, and salt. Mix well.

Add half the flour mixture to the butter mixture and beat on medium speed for 1 minute.

Add the milk and mix on medium speed for 1 minute.

Add the remaining flour mixture and beat until combined.

Remove 2 cups of batter and place in a medium bowl.

Stir together the cocoa powder and water and mix until combined. Add this mixture to the 2 cups of cake batter and stir until combined.

Add the vanilla, orange extract, and orange zest to the remaining batter and beat for 1 minute.

Pour the chocolate batter into one of the prepared cake pans.

Divide the orange cake batter between two remaining pans.

Bake all three cakes for 30 minutes, rotating pans halfway through.

Remove from oven and cool completely. Remove cakes from pans.

To make the frosting place the cream cheese and butter in a bowl and beat with a mixer on medium high speed until smooth. Add in the powdered sugar a cup at a time, beating well after each addition.

Add in the milk and food coloring and mix until the frosting is orange.

To make the cake place one of the orange layers on a cake plate. Spread 1 cup of frosting on the orange cake and place the chocolate cake on top of it. Spread 1 cup of frosting on top of the chocolate cake and place the remaining orange layer on top.

Use remaining frosting to cover top and sides of the cake.

To make the ganache heat the chocolate and cream in a small saucepan over medium heat. Mix constantly until the chocolate is melted and everything is combined. Heat for 2-3 minutes or until it begins to thicken.

Allow the ganache to cool for 10-15 minutes then pour over top of the cake, allowing it to run down the sides.

Press candy corn into the bottom of the cake and put sprinkle on top.