All that someone has to do to get me to look at a book is to put chocolate in the title, so when I was at the library the other day and saw a cookbook called, Chocolate, Chocolate you can imagine what happened.

The pictures are beautiful, and I plan on making several of the recipes before it is time to take the book back.

This cake is perfect with coffee in the afternoon or as a finish to dinner. It is homey and good, doing duty as an after school snack or an elegant dessert depending on the plate you put it on.

I made a few changes to the original. I left out the almonds because I had none, and added 1/2 tsp almond extract. I used dark chocolate chunks instead of milk chocolate chips…and I used all all purpose flour instead of part cake flour. I am writing it as I made it rather than the exact recipe, but I highly recommend this book.

The batter was fantastic..always a good sign..and the resulting cake was so moist it was amazing.

Try this to quiet the chocolate monster.

Toffee Chocolate Chunk Cake

2 3/4 c flour

1 3/4 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 c Heath toffee bits

1 c dark chocolate chunks

2 sticks softened unsalted butter

1 1/4 c sugar

3/4 c packed brown sugar

3 eggs

2 1/2 tsp vanilla

1/2 tsp almond extract

1 1/2 c sour cream

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 hours. Let cool 10 minutes, invert on cake rack and cool. Remove from pan.

About 12-16 servings

Post from: Baking Delights