1 1/2

sticks (12 tbsp.) salted butter, at room temperature, plus more for the pan

1 1/4 c.

all-purpose flour

3/4 c.

dutch-process cocoa powder

1 tsp.

baking powder

1/4 tsp.

kosher salt 

1/2 c.

whole milk

1 tsp.

instant espresso powder

1 tsp.

vanilla extract

1 1/2 c.

granulated sugar

3

large eggs

2 c.

powdered sugar

Pinch of salt

3 tbsp.

whole milk

1

vanilla bean, split lengthwise 

Step  1 Preheat the oven to 350º. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. Step  2 For the cake: Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Whisk the milk, espresso powder and vanilla in a spouted measuring cup. Step  3 Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Beat on low just to combine, then increase the speed to high and beat just until smooth and light, about 15 seconds. Step  4 Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan then remove the cake to the rack and let cool completely. Step  5 For the glaze: Whisk the powdered sugar and salt in a medium bowl; whisk in 2 tablespoons milk to make a smooth, thick glaze. Add up to 1 more tablespoon milk, if needed. Scrape in the seeds from the vanilla bean and whisk to combine. Pour the glaze over the cooled cake and use an offset spatula or the back of a spoon to spread the glaze over the top and down the sides. Let set at room temperature until the glaze hardens, at least 2 hours.

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