Peel the ginger and grate it on a fine grater along with the zest of one large orange (you should get about 1 tbsp each).
Mix the butter at room temperature with the sugar. Add the orange zest and ginger. Beat with a whisk until fluffy.
Enter three eggs one at a time, beating well each time until smooth.
Add the sifted flour, cocoa and baking powder. Mix with a whisk until smooth. The dough will turn out very thick.
Put the dough in a baking dish greased with butter. The shape should be at least 2 times larger in volume, since our cupcake will grow about 2-2. 5 times. Bake the cake in a preheated 170 degree oven for 60-80 minutes until ready.
Allow the finished cake to cool slightly. Remove from the mold. Skewer to make a lot of holes. Heat the orange juice and soak it in the cake.
Put the cake in the refrigerator before serving (and the more it costs in the refrigerator, the more bright and rich taste it gets...)
Before serving, sprinkle the cake with powdered sugar, or pour icing over it.. Bon Appetit!