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1
Position rack in center of oven and preheat oven to 350F.
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2
Butter 9-inch-diameter cake pan with 2-inch-high sides.
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3
Sprinkle pan with 1/2 tablespoon cocoa powder; tilt pan to coat bottom and sides.
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4
Shake out excess.
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5
Mix flour, baking powder and salt in small bowl.
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6
Stir butter and remaining 3 tablespoons cocoa in heavy small saucepan over medium-low heat until butter melts and mixture is smooth.
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7
Remove from heat.
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8
Using electric mixer, beat eggs and sugar in large bowl until thick and fluffy.
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9
Mix in hot water and cocoa mixture.
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10
Mix in flour mixture.
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11
Stir in pecans, toffee bits and chocolate chips.
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12
Transfer batter to prepared pan; smooth top.
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13
Bake cake until top is firm and tester inserted into center comes out with moist crumbs still attached, about 25 minutes.
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14
Cool in pan on rack 15 minutes.
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15
Run knife around pan sides to loosen cake.
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16
Turn cake out onto platter.
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17
Cool.
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18
Stir chocolate, butter and honey in small saucepan over medium-low heat until mixture is smooth.
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19
Cool until mixture thickens slightly but is still pourable, about 10 minutes.
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20
Pour glaze over top of cake, allowing some to run down sides.
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21
Spread glaze over top and sides of cake.
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22
Sprinkle top of cake with pecans and toffee bits.
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23
Chill until glaze is set, about 1 hour.
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24
(Can be made 1 day ahead.
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25
Keep chilled.
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26
Let stand at room temperature 15 minutes before serving.)
