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Preheat the oven to 355 degrees F and generously butter a 9-inch springform pan.
With a mixer in a medium bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each, then add 1 tsp. vanilla, cocoa, baking powder and salt, beating just to combine.
With the mixer on low, beat in 1 cup of the flour, followed by 1/4 cup of milk. Add the remaining cup of flour, followed by the remaining 1/4 cup of milk, and mix just to combine. Turn into the prepared pan and bake for 30 to 35 minutes, until a tester in the center comes out with a few crumbs clinging to it. Don’t overbake.
Cool the cake completely. To make the glaze, beat together the confectioners’ sugar, heavy cream, 1/2 tsp. vanilla and a pinch of salt. Pour half of the glaze over the cake, letting it fill in all the nooks and crannies atop the cake. Let glaze dry to a hazy coating, then pour on a little more and let it dry again, so there’s a nice thick glaze.
Save the remaining glaze to pour a drizzle over individual slices of cake when serving.