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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch loaf pan with butter; set aside.
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3
Place the flour and salt in a medium bowl and whisk to combine and aerate; set aside.
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4
Place the cocoa in a medium heatproof bowl.
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5
While whisking constantly, slowly pour in the boiling water and whisk until smooth and combined; set aside.
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6
Place the measured butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes.
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7
Stop the mixer and scrape down the sides of the bowl and the paddle.
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8
Add the vanilla and reserved cocoa mixture and beat on medium speed until combined, about 1 minute.
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9
Add the eggs 1 at a time, beating well after each addition.
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10
Stop the mixer and scrape down the sides of the bowl and the paddle.
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11
Turn the mixer to low speed, slowly add the reserved flour mixture, and mix until the flour is just incorporated.
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12
Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
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13
Pour the batter into the prepared pan and spread it into an even layer.
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14
Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
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15
Meanwhile, set a wire rack over a baking sheet and set it aside.
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16
Remove the cake from the oven and let it cool in the pan on the wire rack for 15 minutes.
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17
Remove the cake from the pan and let it cool completely on the wire rack before making the glaze, about 45 minutes.
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18
Place the cream and corn syrup in a small saucepan over medium heat and, stirring occasionally, bring to a simmer.
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19
Remove the pan from the heat and stir in the chocolate until smooth and combined.
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20
Pour over the cooled cake.
