Gather the ingredients.

Preheat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.

With a hand mixer, beat sugar and butter together until well blended.

With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.

Add the eggs, one at a time, beating well after each addition.

Add about ⅓ of the flour and ½ of the milk and mix on low speed until combined.

Add another ⅓ of the flour and the remaining milk and mix thoroughly.

Add the remaining flour and combine all ingredients, being careful not to overbeat the batter.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for about 10 minutes.

Carefully remove the cake from the pan and cool completely on a rack.

Gather the ingredients.

Sift the confectioners' sugar into a bowl and set aside.

In a saucepan over low heat, melt the butter.

Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.

Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin out with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.

Glaze the cake with the chocolate glaze, or frost, as desired.