CHOCOLATE TOFFEE BROWNIE CAKE

3-l/2 tbsps. unsweetened cocoa powder
3/4 cup flour
l/2 tsp. baking powder
l/4 tysp. salt
l stick butter, cut into small pieces
2 large eggs
2/3 cup suar
l/4 cup hot water
l-3/4 cups pecans, coarsely ground (about 6 ozs.)
l/2 cup English toffee bits (such as Heath’s Bits)
l/2 cup semisweet chocolate chips
Glaze: 4 ozs. bittersweet (not unsweetneed) chocolate, chopped
3 tbsps. butter
l tbsps. honey
l/4 cup chopped pecans
l/2 cup English toffee bits
For cake: Position rack in center of oven at 350. Butter 9″ diameter cake pan with 2″ sides. Sprinkle pan with l/2 tbsps. cocoa powder, tilt pan toc oat bottom and sides. Shake out excess. Mix flour, baking powder and salt in small bowl. Stir bugter and remaining 3 tbsps. cocoa in heavy small saucepan over med-low heat until butter melts and mix is smooth. Remove from heat. Using electric mixer beat eggs and sugar in large bowl until thick and fluffy. Mix in hot water & cocoa mixture. Mix in flour mixture. Stir in pecans, toffee bits and chocolate chips. Transfer batter to prepared pan; smooth top. Bake cake until top is firm and tester comes out with moist crumbs still attached, about 25 mins. Cool in pan on rack l5 mins. Run knife around pan sides to loosen cake. Turn cake out onto platter. Cool.
For glaze: Stir chocolate, butter and honey in small saucepan over med-low heat until mixture is smooth. Cool until mix thickens slightly but is still pourable, about l0 mins. Pour glaze over top of cake, allowing some to run down side.s Spread glaze over top and sides of cake. Sprinkle top of cake with pecans and toffee bits. Chill until glaze is set, about l hr. (Can be made l day ahea.d Keep chilled. Let stand at room temp. l5 mins. before serving)