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1
Preheat the oven to 350F.
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2
Generously grease a 10 inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans.
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3
Line the bottom of the pan(s) with parchment paper.
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4
Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well.
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5
Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily.
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6
For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often.
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7
Blend in the eggs and stir in the vanilla, water, orange juice, and zest.
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8
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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9
Add to the wet ingredients.
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10
Remove one third of the batter to a smaller bowl.
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11
Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips.
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12
Spoon alternating portions of white and chocolate batter into the prepared pan.
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13
You can do this with a spatula or a soup spoon.
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14
It doesn't really matter how you place the batter in the pan it works out in the baking.
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15
Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes.
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16
The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed.
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17
Cool in the pan for 15 to 20 minutes before inverting onto a wire rack.
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18
Then either dust with confectioners' sugar or glaze.
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19
For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce.
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20
Drizzle this over the top of the cooled cake.
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21
Garnish with long shreds of orange zest, if desired.
