Deep Chocolate Pound Cake
2-1/4 Cup All-Purpose Flour
1 Teaspoons Baking Powder
3/4 Teaspoons Salt
1/4 Teaspoons Baking Soda
1/2 Cup Sour Cream
1/4 Cup Unsweetened Cocoa Powder
1/4 Cup Honey
2 Tbsp Boiling Water
3/4 Cup Sugar
1/2 Cup Butter, Softened (1 Stick)
2 Large Eggs
1 Teaspoons Vanilla
1/2 Cup Mini Semi Sweet Chocolate Chips
1/2 Cup Walnuts Or Pecans, Coarsely Chopped (Optional)
Position rack in center of oven; preheat to 350ºF. Butter and flour a 9x5x3” loaf pan, tapping out excess flour.
Whisk flour, baking powder, salt, and baking soda in medium bowl. Whish sour cream and milk in small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tbsp boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture stir until smooth, scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until well blended. Stir in chocolate chips and if using the nuts.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour. Remove cake from pan and allow to cool.