Chocolate Topped Pistachio Pound Cake (with video link)

#17 in the Christmas Countdown this year is this very delicious cake!

Link to my YouTube "making of the recipe" video: https://youtu.be/Gym2P-fhbx0

Original recipe credit: https://www.imperialsugar.com/recipes/chocolate-covered-pistachio-pound-cake

Recipe below contains my modifications.

Ingredients:

240g (2 c.) all-purpose flour

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 c. pistachios, roasted and finely ground

1 c. extra fine granulated sugar

2 T. honey

1 c. unsalted butter, softened

1/2 T. vanilla extract

1/2 tsp. almond extract

3 eggs

1/2 c. sour cream

for the topping--

3 T. cocoa

2 T. unsalted butter, melted

1 c. powdered sugar

2-3 T. hot water

1/4 c. chopped pistachios, for garnish

Directions:

1. Heat oven to 325°F. Grease a 9" x 5" loaf pan, then dust with flour.

2. In a small mixing bowl, whisk together flour, baking powder, salt, and pistachios. Set aside.

3. In the bowl of a stand mixer, beat together sugar, honey, butter, vanilla extract, and almond extract until creamy and fluffy.

4. Mix in the eggs one at a time.

5. Mix in the flour mixture and sour cream in alternations.

6. Once well combines, pour batter and spread into the prepared loaf pan. Transfer to oven and bake for 1 hour (possibly more--until it passes the 'toothpick' test).

7. Let cake cool completely in pan.

8. For the topping: in a small mixing bowl, combine the cocoa, butter, and powdered sugar. Stir in the hot water 1 T. at a time until desired consistency is reached.

9. Spread or drizzle the chocolate topping over the top of the cooled cake, then sprinkle the chopped pistachios atop. 

10. Refrigerate for 30 minutes before slicing and serving.