Pecan Chocolate Chip Cake with Toffee Frosting

With toasted pecans and a frosting of brown sugar, butter and cream, you KNOW this cake is going to be good! Soft, tender and decadent, it’s on the sweeter side but not cloyingly so thanks to the nuts and dark chocolate chips to balance things out. There’s something celebratory and comforting about it at the same time. I hope you’ll try it soon!

• 1/2 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
• 1/2 cup plus 1 tbsp whipping cream (120 gms)
• Salt, as needed
• 1/2 tsp vanilla extract
• 1/2 cup icing sugar, sifted very well (60 gms)

• 1 cup pecans (100 gms)
• 1/2 cup whole milk (125 ml) + 1 tsp lemon juice (or buttermilk)
• 1 cup all-purpose flour (120 gms)
• 1/2 tsp baking powder
• 1/4 tsp salt if using unsalted butter
• 1/2 cup butter, at room temperature (115 gms)
• 3/4 cup caster sugar (140 gms)
• 1 tsp vanilla extract
• 2 eggs, at room temperature (see notes)
• 1/2 cup dark chocolate chips (85 gms) or chopped dark chocolate