Preheat the oven: Set to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
Mix dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
Combine wet and dry: Add dry ingredients to butter mixture in three parts, alternating with milk. Start and end with dry ingredients. Mix until just combined—don’t overmix.
Bake: Pour batter into prepared pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool: Let cake cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
Optional glaze: Heat cream until simmering, pour over chopped chocolate, stir until smooth, let thicken slightly, and drizzle over cooled cake.
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