Pre-heat oven to 340° (170° celsius) lightly grease and flour 2 8 inch cake pans (20 centimeters).
FOR THE CAKE
Melt chocolate in a bowl over a pot of boilng water (make sure bowl does not touch the water)when almost melted remove from heat and stir until smooth. Let cool.
In a large bowl beat eggs, sugar and zest until light and fluffy (approximately 5 minutes). Add yogurt and combine then slowly drizzle in the oil and combine until smooth.
In a medium bowl whisk together flour, baking powder, baking soda and salt, then add to yogurt mixture and combine, then add melted cooled chocolate and combine. Spoon into prepared cake pans and bake for approximately 35-45 minutes (or until toothpick comes out dry and clean). Let cool completely before frosting.
FOR THE FROSTING
In a large bowl whip cream until soft peaks appear, then add cream cheese, sugar and zest continue to beat until thick.
CANDIED ORANGE PEELS
Place peel in a small pot of water, enough to cover the peels, bring to a boil, drain and repeat two more times.
Mix together sugar and water in a small pot, simmer on medium heart for approximately 8 minutes, add the peel and lower heat to minimum and continue on a soft simmer for approximately 40 minutes, do not stir, swirl the pot a few times if necessary to combine. Drain the peels (reserve the syrup for future use), roll the peel in sugar and place on a wire rack to dry, approximately 1-2 hours (could be more depending on the temperature of your home). Frost cake and decorate. Enjoy!