• Preheat the oven to 340°F or 170°C. Lightly grease your springform pan with oil, then dust it with flour or line it with parchment paper. Set aside.
  
• To a small bowl, add cacao powder and hot, almost boiling water. Whisk until the cacao powder melts. Set aside.
  
• To a large bowl, add orange zest, milk, sugar, oil, salt, and the melted cacao powder and whisk the wet ingredients until well combined.
  
• Sift in the flour and the baking powder and whisk for a few seconds until the wet and dry ingredients are just combined, then mix in the chocolate chips.

  Tip: don't overmix the batter. Overmixing develops the gluten, making the cake heavy and gummy. Some lumps are ok.
  
• Pour the chocolate cake batter into the cake pan.
  
• Bake in the oven at 340°F or 170°C for 30 to 35 minutes or until a toothpick inserted in the center comes out dry.

  Transfer the cake to a wire rack a let it cool down.
  

CHOCOLATE GANACHE

• Add dark chocolate chips, vanilla extract, and hot water (not boiling).

  Stir with a spatula until the chocolate melts.
• Let the ganache cool down for 15 minutes, then pour it on the chocolate cake. Spread it with the back of a spoon, let it set, and serve.