I had been on the prowl for a chocolate pound cake recipe that is made in a loaf pan and not a bundt pan. And I wanted it to be really soft, but also dense. And I wanted it to be really chocolately and taste really good after a nice, long, luxurious afternoon nap. And I wanted to it sprout legs and dance the Can-Can. Success! Bon Appetit came through for me. It is so chocolatey and wonderful and can dance the Can-Can better than any other food I know.
2 1/4 cup flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 Tbsp boiling water
3/4 cup sugar
1/2 cup butter, softened
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips
Set oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.
In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to combine. In a small bowl, combine the sour cream and milk. Whisk to combine.
In another small bowl, sift in cocoa powder. Whisk in honey and boiling water. Set aside to cool.
In a large bowl, combine sugar and butter and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time, until combined. Beat in vanilla. Add cocoa mixture and stir until smooth. Beat in flour mixture, alternating with the sour cream mixture in 2 additions. Stir in chocolate chips.
Transfer batter into prepared loaf pan. Smooth top. Bake for about 1 hour, or until inserted toothpick comes out clean. Remove cake from pan and cool.