1. Preheat the oven to 325ºF. Grease a 9″ x 5″ loaf pan and set it aside.
  2. In a medium bowl, whisk the flour, cocoa powder, baking powder and salt.
  3. In a medium bowl, beat the Kerrygold Unsalted Butter and sugar until fluffy, about 7 min. Add the eggs 1 at a time, and keep beating, ensuring each is incorporated before adding the next. Add the vanilla and beat.
  4. Add the flour mixture, continuing to mix until no dry ingredients are visible. Do not overbeat.
  5. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  6. Put the pan on a baking sheet and put it in the oven. Bake for 50-60 min, tenting with foil after 40 min. To test for doneness, insert a cake tester or skewer into the center; it should come out clean.
  7. Let the cake cool in the pan for 20-30 min and then run a knife gently around the edges and remove it from the pan. Turn the cake out onto a cooling rack and let cool completely.