Instructions

To make the cake:

1. Preheat oven to 350°F. Grease a 9" x 5" loaf pan. If you like, line the pan with parchment paper and grease the paper.
2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined or a few streaks of flour remain. Stir in the chocolate chips.
5. Transfer the batter to the prepared pan and spread evenly.
6. Bake 60 to 65 minutes, or until a pick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 10 to 15 minutes. Then remove the cake from the pan, remove the parchment paper, and return the cake to the rack to cool completely.

To make the glaze:

1. Place the butter and chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir until smooth.
2. Gradually stir in the confectioners' sugar, adding small amounts of the water as needed to attain the desired consistency. The glaze should be thick but pourable.
3. Immediately top the cooled cake with the glaze. Garnish as desired.