Should add more chocolate chips next time!
Deep Chocolate Pound Cake (adapted from Bon Appetit)
2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt (omitted)
1/4 teaspoon baking soda (omitted unintentionally, I forgot to add it in!)
1/2 cup sour cream (substituted with yoghurt)
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick or 113.4g) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1. Position rack in the centre of oven; preheat to 350°F(I bake mine at 26 deg C). Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour. (I used an aluminium disposal loaf pan)
2.Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
3.Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
4.Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. (I reserve some to put on the top of the cake)
5.Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.