I made this cake without the orange zest and instead used 2 tablespoons of orange liqueur. I also used icing sugar instead of the regular sugar for the topping. This cake was so moist and the flavour was great!

It's definitely attractive and moist. The orange zest....I don't know, it didn't really add enough kick to the orange part of the cake. The glaze was a great idea, I used orange concentrate since I don't keep orange liqeur in the house. But the cake still looked a little plain. I sprinkled powdered sugar, which helped, but I think a chocolate drizzle as someone else mentioned would be a good addition.

Cake turned out very well even with the assistance of a 3 yr old and a 1 yr old. Only addition was to add just a small shot of orange liqueur to chocolate batter and orange batter for an extra orange hit in the cake. Cake was very moist. I will definitely be making this cake again!!!!

I doubled the sauce and then dribbled melted chocolate over the top. My guests raved about it and they all want me to make it for their birthdays!

I love this cake - really moist and with one of my favourite flavour combinations. Because I dont' have a tube pan, I've been making it in 2 8" sandwich cake pans. Works beautifully and cooks in about 25 minutes. The first time I made it I topped one half with the topping suggested in the recipe, and left the other half plain for the kids. Have to say that I wasn't desperately fussed about the recipe topping - too sweet for me - much preferred it as a plain sponge as it has so much flavour on its own. The second time I made it I put the orange liqueur in the cake mix itself (and added more orange zest). Once it was cooked and cooled I sandwiched the two halves together with a whipped-cream/cocoa/orange extract/icing sugar cake filling; then sprinkled icing sugar and orange zest on the top. Got rave reviews! Since my husband doesn't like chocolate I'm going to try it next time using a coffee and almond/amaretto combination. A year later, and it's our staple base cake mix - I've made it lots of times as a coffee cake, mocha cake, chocolate cake, and got rave reviews for a lemon version with a lemon-creamcheese frosting found elsewhere on this site.

I loved this cake! I didn't have any unsweetened chocolate (not available here in Australia) so I used cocoa mixed with hot water. The cake turned out to be very moist, and absolutely chock full of flavour! A winner!

I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller cake and cook longer. I substituted the plain yogurt with vanilla lowfat yogurt and for the liqueur I used about a teaspoon of orange extract and doubled the orange juice. Very flavorful cake, very moist.

I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS cake then you have found the perfect recipe. I"m not sure if there are mistakes in the recipe and semi-sweet chocolate should have been used as opposed to unsweetened. Also, even though I tripled the amount of orange zest used (I large, juicy navel oranges) the orange flavor was faint at best. The glaze gives this cake a special touch but cannot make up for the flavor that is seriously lacking. I agree that the combination of orange and chocolate marry well but in relation to this cake it was not a match made in heaven.