You give the explanation, twofold! Twofold, you ask? Here you go:
(1) I don’t like fruity cakes. Period. Applecake? Urgh. Cherries in my cake? No way Jose! Pies? Not for me, thanks. I take the raw fruit and the shortcake, separate, please. The only exception I had in the last many years was the upside down plum cake, but I think that was mainly because the fruit was so good. I like citrus taste in my cakes, but that’s as much fruit as they’ll get.
(2) I had some orange / almond chocolate in the fridge that had been heated and was not really fit for straight-out-of-the-fridge consumption anymore. So I used that for about 1/3rd of the chocolate in the layers. It gave the layers a wonderful orange flavor, and the little bits of almond gave it just a smidge of a crunch, enough that I decided that my next featherbed will have a few roasted sliced almonds in it, just enough for texture.
I also used 70% chocolate, which probably means it’s less sweet and more chocolaty.