Preheat oven to 325°F.
For the Glaze: Mix the orange juice into the icing sugar a little at a time until the consistency is that of thin pancake batter. You may not need all the juice. Set aide.
For the cake: Beat butter, cream cheese and sugar until light and fluffy. Add orange zest and mix well. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Add vanilla. In a separate bowl, sift together the flour, salt and cocoa; add to the creamed mixture in two additions, mixing until just combined and no dry spots remain. Don’t over mix.
Grease and flour two loaf pans, and divide the batter equally between them. Tap the pans on the table a couple of times to ensure there are no bubbles in your batter. Bake until golden brown and a knife inserted in the centre comes out clean, about 50-70 minutes. Cool the cake for about 15 minutes in the pan, then turn out onto a rack, top with orange glaze and allow cakes to cool entirely.
Yield: 2 cakes