Happy Mother’s Day!!!! All of you moms reading this, you are appreciated, needed, loved and treasured. Thank you for all your hard work, sacrifice, encouragement, love, support, and selflessness.
It can be tough to find things to buy for your parents for holidays and birthdays. They probably already have most of what they need or want. Unless you’re my dad, he is still hoping I win the lottery and buy him that yaught, keep hoping dad (oh, and dad, I don’t play the lottery, so you might have to wait a LONG time). One day, I hope I can get it for him though. And my mom’s (I have 3 of them: birth, step and in-law), they are all so simple. They don’t ask for much. But I would love to get them all the vacation house of their dreams. Seriously, I would LOVE to. And it isn’t for purely selfish reasons of staying with them for vacation, I mean, that is a perk. But really, it is because they have done so much for me and they deserve it.
Until I can get everyone there perfect present, I will just bake them something. All of my moms appreciate my desserts which makes it so enjoyable to bake for them. Of course they all love chocolate. And in case they don’t love toffee, they will after this cake. Rich, buttery, creamy, dense goodness. And the chocolate toffee topping on top is literally, the icing on the cake.
makes 1 bundt or 3 small bundts
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup sugar
1 cup brown sugar
3 large eggs
1 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
1 tsp baking powder
3/4 cup heath bar pieces
1/2 pound dark chocolate
2 tbsp vegetable oil
1/2 cup toffee pieces
Preheat the oven to 325°F. Lightly butter a bundt pan, or 3 3 cup mini bundt pans.
Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugars, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour, and salt all at once. Beat just until incorporated. Fold in the toffee bits.
Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 45 minutes.
*If making 1 large bundt, bake for about an hour.
Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely.
Melt the chocolate and vegetable oil in a double boiler. Once it has completely melted, spoon it over the cakes in small amounts. Once you have covered the top of each cake, sprinkle with 1/2 of the toffee. Let it sit for about 5 minutes to set. Then drip the remaining chocolate over the toffee pieces and sprinkle the remaining toffee on the wet chocolate. Let set until the chocolate firms up.