All ingredients should be at room temperature! (especially the eggs and butter).

Generously butter a 21 cm / 8-inch bundt cake pan, set aside.

Add the cream and orange juice into a small pot, bring almost to the boil, remove from the heat, add the cut into small pieces chocolate, wait 1 minute, then stir until the chocolate has melted, add the orange liqueur/jam and vanilla extract, stir until combined, set aside.

In a large bowl, mix the flour, cocoa, baking powder, baking soda and salt together, sift into another bowl, set aside.

Preheat the oven to 180 °C / 350 °F / Gas Mark 4, no fan (if using a convection over reduce the temperature by 25 degrees).

Add the butter to the mixer bowl, beat for about 2-3 minutes at medium-high speed until fluffy.

Add the sugar and orange zest, beat until the mixture is light and fluffy, about 3 minutes.

Add the eggs, one at a time, beat up well, next egg can be added when the previous one is incorporated into the batter, after adding each egg scrape the sides of the bowl with a silicone spatula.

Reduce the speed to low, add 1/3 of the flour mixture, beating just to combine, add ½ of the chocolate mixture, followed by 1/3 of the flour mixture, another ½ of the chocolate mixture, and finally the last 1/3 of the flour mixture, mixing only until just combined after each addition. In the end, gently fold the batter with a silicone spatula (as the dry ingredients tend to sink to the bottom).

Scoop the batter into the prepared pan, smoothing the top with a spatula (try to put just a little less batter in the middle of the pan than on the sides), tap the pan slightly, put in the oven.

Bake for about 50 minutes, a skewer inserted into the center of the cake doesn’t have to come out perfectly clean, the cake should be a little underbaked (but just a little).

Place the pan on a cooling rack for 15 minutes, then turn the cake over onto the cooling rack and leave it to cool. The baking time may slightly vary from oven to oven.

Prepare the glaze: pour orange juice into a small pot and cook over medium heat until its volume is reduced to about 1 teaspoon (it will boost the orange flavor), you can also use a smooth orange jam, but I didn’t want to buy the whole jar only to use 1 teaspoon. Pour the cream into a small pot and bring almost to the boil, remove from the heat, add finely chopped chocolate, wait 1 minute, mix until the chocolate is dissolved, add the reduced orange juice, mix until smooth. Pour the glaze over the cake.