Chocolate orange cake with Cointreau drizzle

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Put the butter, golden syrup, both sugars and the chocolate in a large pan, then gently heat until melted and smooth. Remove from the heat and set aside to cool for 5 minutes, then beat in the eggs with a wooden spoon.
2. Put the remaining ingredients in a large mixing bowl, then pour over the chocolate mix and fold together until smooth. Pour in to the prepared tin then bake for 50 – 55 minutes, or until well risen and a skewer inserted into the middle comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
3. Meanwhile, whisk the icing sugar in a small mixing bowl with the Cointreau/orange juice and 1 tbsp water until smooth and thick (add a splash more water or sift over a little more icing sugar to get the right drizzling consistency). Spoon over the cooled cake so it runs down the sides, then leave to set. Add gold shimmer if you like, then serve.