Ingredients:
1 cup (230 g) unsalted butter, softened
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 cup (240 ml) whole milk, room temperature
2 tsp vanilla extract
Optional Glaze:
½ cup (120 ml) heavy cream
4 oz (115 g) semi-sweet chocolate, chopped
Instructions:
Preheat oven: Set to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Cream butter and sugar: In a large bowl, beat the butter and sugar together until pale and fluffy, about 3–4 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla until smooth.
Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Mix batter: Gradually add the dry mixture to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing gently until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let the cake rest in the pan for about 10–15 minutes before transferring to a wire rack to cool completely.
Optional glaze: Warm the cream until just simmering, pour it over the chopped chocolate, stir until smooth, and drizzle over the cooled cake.
