Pecan Chocolate Chip Cake with Toffee Frosting

thedessertedgirl.com

lefty

subheading: For the frosting:

½ cup butter (115 gms; I prefer salted)

1 cup soft brown sugar (210 gms; I used light but dark is better)

1 tbsp honey, maple syrup or light corn syrup

1 tbsp dark rum, optional but recommended

½ cup plus 1 tbsp whipping cream (120 gms)

Salt, as needed

½ tsp vanilla extract

½ cup icing sugar, sifted very well (60 gms)

subheading: For the cake:

1 cup pecans (100 gms)

½ cup whole milk (125 ml) + 1 tsp lemon juice (or buttermilk)

1 cup all-purpose flour (120 gms)

½ tsp baking powder

¼ tsp salt if using unsalted butter

½ cup butter, at room temperature (115 gms)

¾ cup caster sugar (140 gms)

1 tsp vanilla extract

2 eggs, at room temperature (see notes)

½ cup dark chocolate chips (85 gms) or chopped dark chocolate

Directions at thedessertedgirl.com

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