I followed a recipe in an old cookbook, the red and white checked one, you know it. Anyway, it might have been called a fudge cocoa cake or something like that.
I used strong coffee instead of water, and added the zest of one orange, using a microplane. After the layers cooled, I brushed them with kahlua.
It was frosted with an easy butter cream: butter, powdered sugar, vanilla, cocoa, pinch of salt, coffee. Garnished with long strips of orange zest. Served with Breyer's Natural Vanilla ice cream.