Toffee Chip Hot Chocolate Pound Cake For #Bundtbakers

Serving 16 people

110 min


  • baking powder ¼ teaspoon baking powder
  • bittersweet chocolate 4 ounces bittersweet chocolate (not chips)
  • cake flour 3 cups cake flour
  • eggs 5 large eggs, at room temperature
  • granulated sugar 3 cups granulated sugar
  • heavy whipping cream 1/3 cup heavy whipping cream
  • marshmallows Mini marshmallows
  • milk 1¼ cups milk, at room temperature
  • salt ¼ teaspoon salt
  • shortening ½ cup shortening
  • toffee bits 1 cup toffee bits
  • unsalted butter 1 cup unsalted butter, at room temperature
  • unsweetened cocoa powder 2 tablespoon unsalted butter
  • vanilla extract ½ cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
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How to make it

  1. Preheat oven to 325F. Grease a 12-cup bundt pan (or tube pan) and dust with unsweetened cocoa powder. Tap out excess cocoa powder.Cream butter and shortening in a large bowl. Gradually add sugar, beating well at medium-high speed of an electric mixer.
  2. Add eggs, one at a time, beating well after each addition.
  3. Whisk together flour, cocoa, baking powder, and salt.
  4. Add to creamed mixture, alternately with milk, beginning and ending with flour mixture.
  5. Mix until just blended after each addition.Stir in vanilla and toffee bits.
  6. Pour batter event into prepared pan.
  7. Bake for 1 hour and 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.Cool cake in the pan for 10 minutes.
  8. Remove cake from pan and cool completely on a wire rack.
  9. Drizzle glaze over cake and garnish with marshmallows.
  10. Place cream, chocolate, and butter in a bowl over simmering water. Cook and stir constantly until smooth.
  11. Remove from heat and allow to cool about 10 minutes to thicken slightly. Gently stir a few times while it is cooling.
  12. Drizzle glaze over cake.