Center a rack in the oven and preheat the oven to 350°F. Baking Pam spray an 8" springform pan and line the bottom of the pan with a piece of parchment paper.

Combine the flour, baking soda and salt in a small bowl and mix

Add the butter and chocolate to a heatproof bowl set over simmering water or nuke for short periods in a microwave until just melted. Whisk together.

In mixer or larger bowl, whisk together the eggs and sugars until well blended.

Whisk in the corn syrup

Followed by the vanilla.

Add in the melted butter and chocolate mixture, and whisk until combined.

Gently whisk in the dry ingredients, mixing only until they are half incorporated.

Add toffee bits and continue to gently mix until just incorporated.

Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 30-45 minutes or until a thin knife inserted in the center comes out almost clean. Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.

The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling. Allow to cool to room temperature. When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper. Turn the cake right side up onto a serving platter.