- Portion size 12 servings
Preheat oven to 350°F (180°C).
Lightly grease 8- x 4-inch (1.5 L) loaf pan; set aside.
In bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, stir together flour, cocoa, baking soda and salt. Whisk orange juice and orange rind. Alternately stir flour mixture and orange juice mixture into butter mixture, making 3 additions of flour mixture and 2 of orange juice.
Spoon batter into prepared pan, smoothing top. Bake in centre of oven for 60 to 70 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes; turn out onto rack right side up and let cool completely.
Place chopped semisweet chocolate into bowl. In saucepan bring cream and orange rind just to the boil; pour over chocolate, whisking until melted. Let stand for 10 minutes.
Place rack with cake on waxed paper-lined baking sheet. Pour glaze over cake, letting excess drip off onto paper. Sprinkle white chocolate along centre of cake. Refrigerate for at least 20 minutes or until glaze is set. (Cake can be wrapped in plastic wrap and refrigerated in airtight container for up to 3 days.)