1/4 cup and 2 tablespoons unsweetened Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 cup boiling milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cup sugar
4 large eggs, room temperature
Preheat oven to 350 degrees.
Butter a bread or loaf pan and cover the bottom with parchment paper and butter the parchment paper.
Mix together the 1/4 cup cocoa powder, vanilla and the milk, ensure there are no lumps and allow to cool.
Sift together the cake flour, baking powder and salt.
Cream together the butter and sugar until it is light and fluffy. Add the eggs, one at a time, beating after each addition.
Add the dry ingredients to the creamed mixture alternating with the milk and mix well.
Pour 90 percent of the batter into the loaf pan. With the reserve, add the additional 2 tablespoons of cocoa powder and mix. Pour this mixture on the top center portion of the pan.
Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Place the loaf pan on a wire rack to cool for 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.
Dust with confectioners sugar and serve with whipped cream.