Frosted choc-orange cake

OH YES... WE ARE BACK.
Its been a long time, and thanks to mave, who sent some amazing baking books with ma, we are now back to our baking ways. This time it is not a question of need or requirement as it was in Chabua, now it is the foodie in us who is baking cakes. This first one turned out amazing. Thanks again Mave.

Frosted Choc-Orange Cake

INGREDIENTS FOR CAKE
125g butter (we used regular Amul pasteurized butter)
1 tbsp grated orange rind (this gives an amazing twang to the cake)
3 eggs
1 3/4 cups self raising flour (for us indians - maida and baking powder in the proportion of 1 cup maida : 2 tsp baking powder. sift the mixture together)
1 1/3 cups castor sugar (we just ground the sugar in the mixie)
1/2 cup cocoa powder
1/2 tsp bicarbonate of soda
1/2 cup orange juice (we used 'Real' Orange juice from the tetra pack)
1/4 cup water

TO MAKE THE CAKE
Combine all ingredients in a large bowl. Beat at low speed till all the ingredients are combined; increase speed to medium and beat till the colour changes and the mixture becomes smooth.
Pour into greased pan and bake at 180 degC for about 1 hour. Remove, let stand for 5 min and then remove from pan to cool further.

INGREDIENTS FOR ICING
100 g cream (we used pre-sweetened cream from a bakery, so we cant give you how much sugar to use, so you can go by the recipe that we had and substitute the sweetened cream with 60g of butter and 1 1/2 cups of icing sugar)
1 tbsp grated Orange rind
2 tbsp milk
1 tbsp cocoa

TO ICE THE CAKE
Beat the butter and rind in a small bowl until light and fluffy, gradually beat in the icing sugar and milk. Divide the frosting in half, stir in sifted cocoa into half and mix well. In the other half, add orange essence and a little orange colour (if you want it to look more colourful).
Top the cake with spoonfuls of orange and chocolate icing, swirling the iceing with a knife to give a marbled effect.