Seeing as I use 12oz of chocolate malt (among other things) in my stout recipe, I'd be careful about using a whole pound. When it comes to dark roasted malts, a little bit can go a long way. What lovibond caramel malt are you going to use?
Chocolate malt doesn't give that much of the flavor that you'd normally think of as chocolate. To me, it's more roasty with some dark coffee flavors. If you are looking for an actual chocolate character to your beer, you may want to consider adding a mix of cocoa powder/lactose (2oz lactose for every 1oz cocoa) at 10 min. Maybe 4oz cocoa + 8oz lactose. It stirs in better if you mix it together dry then add some warm water to make a slurry.
I'm not sure how well cascade is going to play with a chocolate ale. I've never heard from anyone who has tried that combo. What's your hop schedule?
Why the honey?
Oh, you'll need to be ready to let this mature at room temp for maybe three months.
Good Temp Control -----> Happy Yeast ------> Tasty Brew