Cup of Yum
1. Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
2. Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
3. Add the butter, eggs, orange zest and juice.
4. Start beating on the lowest speed setting until the ingredients start to come together.
5. Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
6. Transfer the batter in the prepared tin and level. Make a small indent in the centre to ensure it rises evenly.
7. Transfer the batter into the prepared cake tin and bake for 50m - 1 hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
8. Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch. 

Orange Drizzle (optional)

Cup of Yum
1. While the cake is cooling for a few minutes (in the tin), combine the sugar and orange juice in a saucepan and stir over low heat until the sugar is dissolved.
2. Use a skewer to poke holes over the whole cake then pour the syrup over the top. It should soon soak into the cake.
3. Run a knife along the edge of the tin and transfer onto a cake plate. Leave to cool completely before adding chocolate glaze.

Chocolate Glaze

1. Put the chocolate chips and Terry’s chocolate orange segments in a bowl. Heat the cream until small bubbles appear in the edges of the pan and pour over the chocolate. Leave to stand for 2-3 minutes.
2. Add a tablespoon of Golden Syrup or honey then use a small balloon whisk to slowly stir the glaze, starting from the centre of the bowl and slowly increasing your movement outwards until the chocolate melts and glaze is shiny and smooth.
3. Leave the glaze too cool slightly so that it drips slowly off a spoon. Pour over the cooled cake to cover, letting it drip down the sides - you might not need to use all of the glaze.
4. Leave the glaze to set slightly then decorate with segments of Terry’s Chocolate Orange and orange zest.