Ooh my favourite combo with dark chocolate - the classic jaffa. The flavours not only go well together but the mix of brown and orange is so groovy, baby. The addition of yoghurt ensures this cake stays moist.

Serves 10-12

225 g butter

3/4 c sugar

3 eggs

2 tsp vanilla extract

1 c yoghurt

1 3/4 c flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

2 Tbsp grated orange zest

1/2 tsp orange essence if desired

red and yellow food colouring 

30 g dark chocolate, melted

Syrup:

1/4 c sugar

2 Tbsp orange liqueur, such as Cointreau

2 Tbsp orange juice

Topping, mix together:

100 g dark chocolate, melted

1 Tbsp coconut oil, melted

1/2 tsp orange essence

Preheat oven to 175C. Grease and flour a bundt pan (10-12 cup).

In a large bowl cream the butter and sugar until pale and fluffy. Beat in the eggs, one by one, then mix in the vanilla and yoghurt.

Sift in the flour, baking powder, baking soda and salt and mix well. Transfer half the batter into another bowl.

Add the orange zest and essence into one bowl. Add drops of red and yellow food colouring to make the batter orange (1 part red to 2 parts yellow.)

Mix in the melted chocolate into the other bowl.

Dollop alternate spoonfuls of chocolate and orange batter around the bundt tin. Then use a knife or skewer to swirl through the batters to create a marble pattern.

Bake for 50 minutes.

Make the syrup by heating up the sugar, liqueur and orange juice in a small saucepan. Bring to the boil so the sugar has completely dissolved.

As soon as the cake is removed from the oven, set on a wire rack. Poke skewer holes in the cake and pour the syrup over. Let cool in the tin.

Once cooled, turn out onto a serving plate and pour over the chocolate topping.