Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) whole milk
For the Chocolate Glaze (Optional):
- ½ cup (120ml) heavy cream
- 4 oz (113g) semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or a loaf pan.
- Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine Wet & Dry: Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix 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 into the center comes out with only a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze (Optional): Heat the heavy cream until just simmering, then pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Add butter and mix until glossy.
- Glaze & Serve: Drizzle the chocolate glaze over the cooled cake. Slice and enjoy!
Notes
- Variations: Add chocolate chips or chopped nuts for extra texture.
- Serving Suggestions: Serve with whipped cream, berries, or a scoop of vanilla ice cream.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.