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1
For the cake: Position oven rack in center of oven.
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2
Preheat oven to 350^F.
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3
Butter a 9 inch round cake pan with 2 inch sides.
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4
Sprinkle pan with 1/2 tablespoon cocoa.
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5
Shake out excess.
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6
Mix flour, baking powder and salt in a small bowl.
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7
In a small heavy saucepan combine butter and 3 tablespoons of cocoa.
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8
Stir until melted and smooth over medium-low heat.
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9
Remove from heat.
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10
In a large bowl, using an electric mixer, beat eggs and sugar until thick and fluffy.
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11
Mix in hot water and cocoa mixture.
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12
Then stir in the flour followed by the pecans, toffee bits and chocolate chips.
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13
Transfer to the prepared pan and smooth the top.
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14
Bake about 25 minutes or until a tester inserted in the center of the cake comes out with moist crumbs.
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15
Cool in pan 15 minutes.
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16
After running a knife around sides to loosen cake, turn out onto a platter.
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17
Cool For the Glaze: In a small saucepan, over medium-low heat, combine the chocolate, butter and honey until smooth.
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18
Cool until glaze thickens slightly but is still pourable, about 10 minutes.
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19
Pour glaze over cake and spread over top and sides.
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20
Sprinkle top of cake with toffee bits and chopped pecans.
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21
Chill 1 hour until glaze is set.
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22
Keep chilled.
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23
Can be made ahead.
