Deep Chocolate Pound Cake

2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup dark chocolate chunks

Preheat oven to 350F degrees. Butter and flour 9x5x3 inch loaf pan,
tapping out excess flour. Whisk flour, baking powder, salt, and baking
soda in medium bowl. Whisk sour cream and buttermilk in small bowl. Sift
cocoa powder into another small bowl. Whisk in honey and 2 tablespoons
boiling water until smooth. Cool completely. Using 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 bowl. Beat in
vanilla. Add cocoa mixture, stir until smooth, and occasionally scrape
down sides. Beat in flour mixture, alternately with sour cream mixture, in
2 additions each until just blended. Stir in chocolate chunks. Transfer
batter to prepared pan. Smooth top. Bake until tester inserted comes out
clean, about 1 hour and 8 minutes. Remove cake from pan and cool.

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