This tender, moist, buttery chocolate chunk bundt cake recipe is jam-packed with dark chocolate chunks and chopped up toffee bars. Chopped up toffee bars, y’all.
Here is another one of my old recipes… but whats worse is the image. I know, right? Horrid! I posted this seven years ago and if nothing else it shows that my photography skills have improved! The thing is that I have approximately 500 unpublished recipes from when I was writing the other blog. A lot of the recipes are awesome but I haven’t had time to rephotograph them. So, if you’ll bear with me I will work on getting the posts updated and published and then I’ll work through the images, OK?
Do not let the image fool you. This cake is beyond delicious and encroaching on OMG. It has all of that moist, tender texture that bundt cakes have. Each mouthwatering bite sends your fork back for another — you can’t stop! Each of those bites includes rich, dark chocolate and crunchy toffee enveloped in a brown sugar and butte cake. All of that brown sugar and butter enhances the toffee flavor even more. Perfect as and accompaniment to coffee in the afternoon or paired with a tall glass of cold milk for an afternoon snack.
Caution, affiliate link ahead. If you click on the link and buy the book it helps support the blog, so thank you! The book is called Chocolate,Chocolate and there is recipe after recipe of truly delicious desserts.
I did make a few changes to the original. I left out the almonds because I had none, and I added 1/2 teaspoon of almond extract to make up the difference. I used dark chocolate chunks instead of milk chocolate chips. I chopped Heath bars, and I used all purpose flour instead of part all purpose and part cake flour. I am writing it as I made it rather than the exact recipe, but I highly recommend this book.
And if you are wondering why I chopped Heath bars rather than use the Heath Toffee Bits? So I could eat them of course! Be prepared to taste the batter, then lick the spoon, then consider sticking your entire face in the bowl and tasting it that way. The batter was fantastic…always a good sign…and the resulting cake was so moist it was amazing.
Toffee Dark Chocolate Chunk Bundt CakePrint Add to Collection Go to Collections
- Preheat oven to 350. Spray a bundt pan with cooking spray.
- Cream the butter for 3 minutes.
- Add half the sugar and beat 2 minutes, add the rest of the sugar beat 2 minutes.
- Add the brown sugar and beat for 2 minutes.
- Add eggs one at a time beating thoroughly after each addition
- Blend in extracts.
- Add flour mixture in three parts and sour cream in two parts, starting with flour mixture.
- Stir in the toffee and chocolate chunks.
- Spoon into the bundt pan and bake for 1 hour.
- Let cool 10 minutes, invert on cake rack and cool.
- Remove from pan.
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