“A little scoop of vanilla ice cream would be perfect with this rich and yummy cake. It's a nice finale to a special dinner.”

Ingredients Nutrition

  • For the cake
  • 3 12 tablespoons unsweetened cocoa powder
  • 34 cup flour
  • 12 teaspoon baking powder
  • 14 teaspoon salt
  • 12 cup unsalted butter, cut into small pieces
  • 2 large eggs
  • 23 cup sugar
  • 14 cup hot water
  • 1 34 cups pecans, coarsely ground (about 6 oz.)
  • 12 cup English toffee bits (Heath's Bits)
  • 12 cup semi-sweet chocolate chips
  • For the glaze
  • 4 ounces bittersweet chocolate, chopped (not unsweetened)
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 14 cup chopped pecans
  • 12 cup english toffee pieces


  1. For the cake: Position oven rack in center of oven.
  2. Preheat oven to 350^F.
  3. Butter a 9 inch round cake pan with 2 inch sides.
  4. Sprinkle pan with 1/2 tablespoon cocoa.
  5. Shake out excess.
  6. Mix flour, baking powder and salt in a small bowl.
  7. In a small heavy saucepan combine butter and 3 tablespoons of cocoa.
  8. Stir until melted and smooth over medium-low heat.
  9. Remove from heat.
  10. In a large bowl, using an electric mixer, beat eggs and sugar until thick and fluffy.
  11. Mix in hot water and cocoa mixture.
  12. Then stir in the flour followed by the pecans, toffee bits and chocolate chips.
  13. Transfer to the prepared pan and smooth the top.
  14. Bake about 25 minutes or until a tester inserted in the center of the cake comes out with moist crumbs.
  15. Cool in pan 15 minutes.
  16. After running a knife around sides to loosen cake, turn out onto a platter.
  17. Cool For the Glaze: In a small saucepan, over medium-low heat, combine the chocolate, butter and honey until smooth.
  18. Cool until glaze thickens slightly but is still pourable, about 10 minutes.
  19. Pour glaze over cake and spread over top and sides.
  20. Sprinkle top of cake with toffee bits and chopped pecans.
  21. Chill 1 hour until glaze is set.
  22. Keep chilled.
  23. Can be made ahead.

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