Preheat your oven to 180°C (350°F). Grease the loaf pan well and line it with parchment paper for easy removal.
Using an electric mixer or whisk, cream the softened butter and sugar together in a large bowl until the mixture is light, fluffy, and pale—this takes about 3-4 minutes and releases a sweet aroma.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The batter should become smooth and slightly thickened.
Sift together the flour, cocoa powder, baking powder, and salt into a separate bowl. Sifting helps prevent lumps and mixes the dry ingredients evenly.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry. Mix on low speed or fold gently with a spatula until just combined—be careful not to overmix, as this keeps the cake tender.
Stir in the vanilla extract for added depth of flavor. The batter will be thick but smooth, with a rich chocolate color and a lovely cocoa scent.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles and ensure an even surface.
Bake in the preheated oven for 50-60 minutes. When done, the top should be cracked and set, and a toothpick inserted into the center should come out moist but not wet.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer it to a wire rack and let it cool completely before slicing, which helps the crumb set and prevents crumbling.
Once cooled, slice and serve the cake with a cup of coffee or milk. The dense crumb, crackly top, and rich cocoa aroma make it a perfect comforting treat.
