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1
Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
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2
Put the chocolate in a heatproof bowl.
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3
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
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4
Stir occasionally until melted and smooth.
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5
Alternatively, put the chocolate in microwave safe bowl.
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6
Microwave on half power until soft, about 1 minute depending upon the power of your machine.
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7
Cool.
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8
Whisk the flour, baking powder and salt in a bowl.
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9
Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
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10
Add the eggs, 1 at a time, beating well after each addition.
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11
Stir in chocolate, orange peel, and vanilla and mix until fully combined.
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12
Add in flour, salt, and baking powder in 3 parts alternating with the milk to make a thick batter.
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13
Pour batter into prepared pan.
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14
Bake in the middle of the oven until a tester comes out clean, about 30 minutes.
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15
Cool cake in the pan for 10 minutes, then turn out onto rack to cool completely.
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16
Serve dusted with confectioners' sugar and with whipped cream or ice cream, if desired.
