Sweet and rich in flavor, this Chocolate Pound Cake is just what your taste buds desire. It's a delightful twist on my usual pound cake, and the best part… half the butter.
0 Position rack in the center of the oven and preheat at 350º. Butter and flour a Bundt cake pan with butter and flour, tap out the excess. Sprinkle caster sugar evenly on bottom of pan.
1 Whisk flour, baking powder, salt, and baking soda in a medium bowl.
2 Whisk sour cream and milk in a small bowl.
3 Sift cocoa into a small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
4 Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes.
5 Beat in eggs 1 at the time, occasionally scraping down the sides of the bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, scraping down the bowl occasionally.
6 Beat in flour mixture alternately with sour cream in 2 additions each until just blended.
7 Stir in chocolate chips and dried cranberries.
8 Transfer batter to prepared pan, smooth top.
9 Bake until tester inserted in the middle comes out clean, about 1 hour. Remove cake from pan and cool.
10 Sprinkle with powder sugar.
