Deep Chocolate Pound Cake (Bake Along #42)

My son received an invitation to go his classmate house for a one-to-one play date! Tomorrow will be the date, thinking of it intimidates me a bit...what shall I say to his classmate's mum for the 1-2 hours?! Then I realize may be I should bring something for the morning tea, so the first thing I think of is the Bake-along Deep chocolate pound cake. 

I read through some of the comments on this cake, some mentioned about the high honey contains and the taste of it, thanks for their sharing. I reduced the honey to only 2 tbsp as someone suggest (can't recall who suggest it, if you are the one please said so huh ^^) But I'm not sure whether the cake should turn out tasting sweet, because mine didn't taste very sweet as I didn't increase the sugar contains. (I only think of it after the cake was in the oven) I faced some problem when I needed to whisk together the honey mixture and the cocoa powder to smooth, I guess because my honey mixture was too little for the cocoa powder therefore, I added the boiling water to 5~6 tbsp. I have mentioned before that the oven I used got problem with carbon dropping down when oven is switch on, I placed a baking tray on the top rack to hold the carbon dropping whenever I need to bake, not sure is this the reason which cut down my baking time to only 50 mins. instead of the mentioned 1 hours 8 mins.

I like the dense texture of this cake and ...lastly as I added walnut to this cake, as you know walnut has that kind of unique bitterness. Which I don't think kids will like this kind of chocolate cake. Overall, I still think it is a nice cake!

First time shooting photos using this lens at night. I actually don't like it as my place is lack of lighting :( and ...I'm lack of knowledge on the camera light control too :(

 Bought the whole walnut with shell at Preston Market. Oh, yes, Preston Market is a good place to buy meat and seafood, there are lot of stalls like in Victoria Market.

(source from : Bon Appetit Dessert Cookbook, Barbara Fairchild)
2-1/4 cup unbleached all-purpose flour 
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt (use Himalayan Pink Salt)
1/4 teaspoon baking soda (omitted)
1/2 cup sour cream (use mix-berry yoghurt, as I don't have plain yoghurt)
1/4 cup natural unsweetened cocoa powder
1/4 cup honey (use 2 tbsp)
2 tablespoons boiling water (use 5~6 tbsp)
3/4 cup sugar 
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 walnuts, crushed
1/2 cup mini semisweet chocolate chips

Method:

1. Position rack in center of oven, preheat to 175C. Butter and flour 9x5x3-inch metal loaf pan; tap out excess flour.
2. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream yoghurt and milk in small bowl.
3. Sift cocoa into another small bowl. Whisk in honey and 2 5~6 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. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scrapping down bowl. Beat in flour mixture alternately with sour cream yoghurt mixture in 2 additions each until just blended. Stir in chocolate chips.
5. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. 50 mins. Remove cake from pan and cool.

Pack up this way, do you think is ok? ^^

This post is link to the Bake-Along hosted by Joyce, Lena and Zoe.