Deep Chocolate Pound Cake : Free and Easy Bake-Along #42

Hope I am in time for a

with

Zoe ~ Joyce  ~ Lena

   

 

 

Deep Chocolate Pound Cake

(source from : Bon Appetit Dessert Cookbook, Barbara Fairchild)

2-1/4 cup unbleached all-purpose flour*

(* I used 2-1/4 cup cake flour)

1 teaspoon baking powder

3/4 teaspoon coarse kosher salt

1/4 teaspoon baking soda

1/2 cup sour cream*

1/2 cup whole milk*

(* I used 1 cup whole milk with a big squeeze of lemon juice

~ making it homemade buttermilk!)

1/4 cup natural unsweetened cocoa powder

1/8 cup instead of 1/4 cup honey

2 tablespoons boiling water

3/4 cup sugar

1/2 cup (1 stick) unsalted butter at room temperature

2 large eggs

1 teaspoon vanilla extract

3/4 cup mini semisweet chocolate chips

1. Position rack in center of oven, preheat to 350F. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.  (* I lined three mini loaf pans from Daiso and made 5 cupcakes with this recipe)
2. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
3. Sift cocoa 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 cooled cocoa mixture; stir until smooth, occasionally scrapping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
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.

*I love the soft tender texture of this cake - must be because I used cake flour and 'buttermilk' ~ My DH should like this chocolate cake which is not too chocolaty!!