• Preheat your oven to 325°F (165°C).
• Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
• Pro Tip: Use cocoa powder instead of flour to dust the pan to prevent white streaks.

Cream Butter and Sugar:

• In a large bowl, beat butter and sugar with a stand or hand mixer on medium speed for about 5 minutes until light and fluffy.

Add Eggs One at a Time:

• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Scrape down the bowl occasionally.

Combine Dry Ingredients:

• In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

Alternate Dry and Wet Ingredients:

• Reduce mixer speed to low.
• Add dry ingredients in three additions, alternating with milk in two additions, starting and ending with dry ingredients.
• Mix until just combined. Do not overmix.

Add Vanilla & Final Mix:

• Stir in vanilla extract, giving the batter a final mix.

Bake the Cake:

• 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.
• If the top browns too quickly, tent it with foil after 45 minutes.

Cool & Serve:

• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar or drizzle with chocolate ganache before serving.