Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Prepare the dry ingredients

• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the wet ingredients

• In another bowl, whisk together the sugar, eggs, milk, vegetable oil, vanilla extract, orange zest, and orange juice until smooth and well combined.

Step 4: Combine wet and dry ingredients

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water, stirring until the batter is smooth and thin.

Step 5: Bake the cakes

• Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the glaze

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
• Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.

Step 7: Assemble the cake

• Place one cake layer on a serving plate and spread a thin layer of glaze on top.
• Add the second layer and pour the remaining glaze over the top, letting it drip down the sides. Garnish with orange zest.

Step 8: Serve and enjoy

• Let the glaze set for 30 minutes before slicing. Serve at room temperature for the best flavor.