In a small bowl, whisk together the egg, vanilla, and milk until well combined. In a separate bowl, sift together the baking powder, flour, and sugar. Make a little depression in the middle of the dry ingredients and pour the wet ingredients into it before mixing well to get rid of any lumps. Add half of the orange zest and mix again, to incorporate.

In a skillet, heat about an inch of oil over medium-high heat. To check if it's ready, drip a bit of batter in and see if it sizzles and hardens. When it's ready, pour the batter into a piping bag fitted with a small round tip. Drizzle the batter into the oil, starting with a circle and filling it in with a zig-zag pattern. Cook the cake for a minute on one side until the edges start to brown. Using tongs, carefully flip the cake over and cook for two minutes or until the underside is well browned. Remove from the oil and set on a plate covered in paper towels to dry. Repeat with the remaining batter for the rest of the cakes.

Place the dark chocolate in a heat-safe bowl. Heat the heavy cream on the stove or in the microwave until it boils. For the microwave, this is 2 minutes on high. For the stove, set on high heat and watch for the boil. When it's hot enough, pour it into the bowl with the chocolate and whisk vigorously until well combined and thick. Drizzle it with a fork over the tops of the funnel cakes, top with powdered sugar and the remaining orange zest, and enjoy!