Deep Chocolate Pound Cake
http://bakedchicago.typepad.com

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.