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!!
Mix the Cocoa Powder and Water together and stir until a smooth paste is formed, leave to the side.
With an electric mixer, I used my KitchenAid, Mix the eggs, vanilla, and butter together with the cocoa powder mixture for 1 minute until combined, make sure to scrape the sides of the bowl half-way through to catch everything.
With the mixer on a low speed, 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 until risen and a skewer comes out clean!
Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
Once the cake is cooled, Melt the Terry’s Chocolate Orange, and drizzle it over the cake.
Add on a few chocolate orange segments for decoration, and some sprinkles, and orange zest. Serve, and eat it all!
I have often covered this cake with a chocolate orange ganache, but I find the melted chocolate is delicious enough as it has so much flavour!
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!