1. Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper. 2. FOR THE CHOCOLATE PASTE: In a small bowl carefully blend together the cocoa & warm vegetable oil, adding a drop or more of the oil IF the mixture seems too stiff to stir easily. Set aside. 3. FOR THE CAKE: In a large bowl, blend together the oil & sugar until light & fluffy, scraping down the side of the bowl often, then blend in the eggs, vanilla, water, orange juice & zest. 4. In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients. 5. Take 1/3 of the batter & place it in a smaller bowl, stirring the chocolate paste into this smaller portion to make a chocolate batter. 6. To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan. 7. Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top. 8. Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes. 9. FOR THE ORANGE GLAZE: Stir together the powdered sugar & OJ to make a thick but pourable sauce, Drizzle this over the top of the cooled cake. Garnish with the long shreds of orange zest, if desired. ---------------------------------------------------------------------------
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Ingredients
