Monday, November 21, 2011


1 recipe Basic Cake Batter (on this blog)
3-oz semisweet baking chocolate, melted, cooled
1/2 cup toffee bits
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

Prepare the basic cake batter as directed in the recipe on this blog (listed under cakes).

Remove 1 1/2 cups of the batter from the bowl and place in a medium mixing bowl.  Stir the cooled chocolate into this batter.

Stir the toffee bits and the pecans into the remaining original batter.  Spoon half of this batter into the prepared Bundt pan.  Spoon the chocolate batter over this.  Top the chocolate batter with the other half of the toffee/pecan batter.  Run a butter knife through the batters to marbleize.

Bake cake at 350 degrees 40 to 45 minutes until a wooden pick inserted in center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Invert pan onto the wire rack and remove pan.  Allow cake to cool completely on the wire rack.

While cake cools, make the following Chocolate Glaze:
1/4 cup heavy cream
4-oz semisweet baking chocolate, finely chopped
2 tbsp light corn syrup
2 tbsp powdered sugar

In a small saucepan bring the cream to a boil.  Remove from the heat and add the chocolate; whisk until all the chocolate is melted.  Whisk in the corn syrup and powdered sugar.  Allow to cool slightly until thickened.  Spoon the glaze over the cake allowing some to run down the sides of the cake.

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