Instructions

• Preheat your oven to 180°C (350°F) so it’s ready when you put the cake in.
• Beat the eggs with sugar until the mix looks fluffy and kinda pale to get some air in for a tender pull later on.
• Sift your flour, cocoa powder, and baking powder all together, then fold those dry ingredients gently into your egg mix without overdoing it.
• Add the orange juice and zest, stir carefully to avoid knocking out all the air.
• Pour the batter into a greased pan and bake it for around 30 minutes or until a toothpick comes out clean.
• Let the cake cool fully. While cooling, melt the dark chocolate and let it cool a little.
• Whip the heavy cream with powdered sugar until stiff peaks form.
• Fold the melted chocolate into the whipped cream to make your frosting.
• Spread the frosting on the cooled cake and refrigerate before serving.
• You can swap orange juice for pineapple for a different tang or use whipped cream from a carton if short on time.
• If you don't have an oven, steam the cake batter on low pressure in your pressure cooker using a rack and pan inside.
• For quick chocolate melting, chop small and microwave in 20 second bursts, stirring to prevent burning.