Deep Chocolate Pound Cake

This cake comes from the October 2008 issue of Bon Appetit. Most of you can probably make this cake with your eyes closed. Very easy. My husband did not care for it at all. My oldest son loved it. So I guess it's just a matter of taste. It's a little on the dry side but that could my fault. I may have overbaked it a bit. It's a decent pound cake. It reminds me of something in between a chocolate "bread" and a cake. I didn't have any mini chocolate chips so I just used regular ones. If you are looking for a very easy chocolate recipe, I would recommend trying this one.

I am debating whether or not to renew my subscription to Bon Appetit. I have noticed that there are more advertisements than anything else lately. I recently subscribed to Cuisine At Home, a cooking magazine with NO advertisements....very nice!!!! (Oh, I'm also not done yet with all the apples recipes....there are more coming and I STILL have more apples in the fridge....!)

2 1/2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse kosher salt (I used regular salt)

1/4 teaspoon baking soda

1/2 cup sour cream

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) unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350 degrees. Butter and flour a 9 x 5 inch loaf pan, tapping out any excess flour. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. 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. 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.