Step 1: Prepare the Yellow Pound Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Chocolate Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Add the cocoa powder and mix until fully incorporated.
3. Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Beat until smooth and fluffy.
4. Stir in the vanilla extract and a pinch of salt. Adjust the consistency by adding more cream if needed.

Step 3: Assemble the Cake

1. Once the cake has completely cooled, spread the chocolate frosting evenly over the top and sides of the cake using a spatula or butter knife.
2. For a decorative touch, you can use a piping bag to create swirls or patterns with the frosting.

Step 4: Serve

1. Slice and serve your rich and buttery Yellow Pound Cake with Chocolate Frosting.
2. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.