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Toffee Chip Hot Chocolate Pound Cake
Toffee Chip Hot Chocolate Pound Cake is a special treat for a festive occasion. It's made with cocoa, sugar, and milk just like the beverage.
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 12 to 16 servings
Author Renee
For the cake:
-
1
cup
unsalted butter
at room temperature
-
1/2
cup
shortening
-
3
cups
granulated sugar
-
5
large eggs
at room temperature
-
3
cups
cake flour
-
1/2
cup
unsweetened cocoa powder
sifted
-
1/4
teaspoon
baking powder
-
1/4
teaspoon
salt
-
1 1/4
cups
milk
at room temperature
-
1
teaspoon
vanilla extract
-
1
cup
toffee bits
For the glaze:
-
1/3
cup
heavy whipping cream
-
4
ounces
bittersweet chocolate
not chips
-
2
tablespoon
unsalted butter
For the cake:
-
Preheat oven to 325°F. 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.
-
Add eggs, one at a time, beating well after each addition.
-
Whisk together flour, cocoa, baking powder, and salt. Add to creamed mixture, alternately with milk, beginning and ending with flour mixture.
-
Mix until just blended after each addition.
-
Stir in vanilla and toffee bits. Pour batter event into prepared pan.
-
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. Remove cake from pan and cool completely on a wire rack.
-
Drizzle glaze over cake and garnish with marshmallows.
For the glaze:
-
Place cream, chocolate, and butter in a bowl over simmering water. Cook and stir constantly until smooth.
-
Remove from heat and allow to cool about 10 minutes to thicken slightly. Gently stir a few times while it is cooling. Drizzle glaze over cake.
Toffee Chip Hot Chocolate Pound Cake is a special treat for a festive occasion. It's made with cocoa, sugar, and milk just like the beverage.