Preheat your oven to 180C/160C Fan and grease and flour a bundt/ring tin well – Mine was the 9 Cup Nordic Ware vaulted dome pan!!
Cream together the unsalted butter and light brown sugar until light and fluffy
Mix the eggs, cocoa powder, and flour together with the sugar and butter mixture for 1 minute until combined, make sure to scrape the sides of the bowl half-way through to catch everything - I used my Kitchenaid stand mixer.
With the mixer on a low speed, add the orange zest and baking powder and mix until combined.
Pour into the tin, smooth over and bake in the oven for 45-50 minutes until risen and a skewer comes out clean!
Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
Decoration
Once the cake is cooled, mix together the icing sugar, cocoa powder and orange juice until you reach a smooth consistency
Pour over the bundt cake and smooth/spread over. Add on a few chocolate orange segments and sprinkles over some orange zest. Serve, and eat it all!
Notes
I sometimes put in chopped up chunks of chocolate orange into the cake as well, but I wouldn’t put more than 1 as it might moisten the cake too much and make it hard to get out of the tin!
This will last in an airtight container for 4-5 days at room temperature!
Mix the cocoa powder and water together to create a paste and leave to the side. Mix the eggs, vanilla and butter together with the cocoa powder mixture until combined. Whilst mixing, add the self raising flour, sugar, orange zest and baking powder and mix until combined. Pour into the tin and bake in the oven for 45-50 minutes. Leave too cool fully. Once cooled, melted the chocolate orange and pour it over the cake. Add a few chocolate orange segments for decoration and some sprinkles and zest and ENJOY!