Deep Chocolate Pound Cake

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I'm sure most of us are excited when knowing Deep Chocolate Pound Cake is this month Bake-along#42 theme. In this chocolate cake recipe, honey is used as part of sweetness. Some bakers reviewed that the honey is a bit overwhelming and lack of chocolate flavour. Since this is my first chocolate cake using honey I stick with the quantity of honey used in the recipe. I cut down the sugar to reduce overall sweetness. In order to get the cocoa powder mix easily I take extra effort heating the honey water mixture.

I baked batter into loaf and few muffins. And I’m serving my muffins with cream cheese frosting :) On the first day I’m not really enjoying this cake. The honey flavour is indeed strong. Surprisingly this cake taste better the next day. Cocoa flavour has developed and honey taste is milder. However I still prefer the one with frosting. Taste great in that way. Next time if happen to bake will reduce the honey. Overall is a great chocolate pound cake. Do bake and find out!

Recipe from bon appetit Desserts with modication

Deep Chocolate Pound Cake

Ingredients:

(A)

2 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon coarse kosher salt (I used ½ teaspoon)
¼ teaspoon baking soda


½ cup sour cream (replace with yogurt)
½ cup whole milk

(B)
¼ cup unsweetened cocoa powder
¼ cup honey
2 tablespoons boiling water

(C)
¾ cup sugar (reduced to 1/3 cup)
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

Methods:
1. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream (replace with yogurt) and milk in small bowl.

2. Add honey and water in a heatproof pan. Cook and stir as heating the mixture. Once combine, off the heat (no need reach boiling point). Add in cocoa powder and mix until smooth. Cool completely.

3. Using electric mixer, beat sugar and butter until light and fluffy. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

4. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl.

5. Fold in flour mixture alternately with sour cream (yogurt) mixture in 2 additions each until just blended. Stir in chocolate chips.

6. Pour batter into lined baking pan or muffins mould. Bake in preheated oven at 180C for about 45 minutes or until tester inserted into center comes out clean.
*muffins took about 20 minutes.

7. Remove cake from pan and cool on wire rack. 

I'm submitting this post to 

~We Should Cocoa April challenge, chocolate with honey organised by Chocolate Teapot and Chocolate Log Blog

~Bake Along #42 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids