• Preheat the oven to 170°C. Prepare a pound cake baking tin and baking paper.
• In a bowl whisk butter and oil with icing sugar until fluffy. Add orange zest and give it a good stir. Add eggs and whisk until eggs are well combined.
• In another bowl mix flour, cocoa powder and baking powder. Add ½ of the flour mix and whisk until the flour disappears. Add orange juice and stir well. Add the rest of the flour mix. Stir until the flour disappears. In the end, add chocolate drops and give it a good stir.
• Pour the batter into the pound cake tin with baking paper and bake for 45-60 minutes. Use a toothpick to make sure there is no batter sticking to the toothpick. Get the pound cake out of the oven and let cool completely.

Buttercream

• In a bowl whisk butter with icing sugar, cocoa powder, orange juice and orange zest. If the buttercream is too runny, add more icing sugar.