Preheat oven to 350. Grease bundt pan very well. Flour the bundt pan. If you aren't sure you greased it well enough, give it a second coat with more grease and flour!

Cream the butter for three minutes. Add half the sugar and cream for two minutes. Add rest of sugar and cream two minutes more. Add eggs one at a time, creaming well between each. Add vanilla and mix well.

Combine flour, baking powder, salt and espresso. Add 3/4 c flour mixture to the butter and mix well. You may want to cover your mixer with a towel, so that the flour doesn't fly everywhere.

Now add 3/4 c of the sour cream and mix well. Now more flour. Now more sour cream and finish up with the flour.

With mixer on low, add in the toffee chips and chocolate chips.

Now make your fudge ripple by beating the cream cheese with the melted chocolate chips until creamy. (I use my hand mixer for this!) Now beat in the egg and vanilla until well mixed. Set aside.

Pour cake batter into bundt pan until it is about 1/2 full. Add your fudge ripple and spread it over your batter. Top with the rest of the batter until your bundt pan is about 3/4 full. (If you are using the famous Dorothy swirly pan, please note that it is smaller than most bundt pans.

I was able to get an extra 8 x 4 loaf from this recipe. I did use all of the fudge ripple in the bundt pan, though!)

Bake for about 1 hour. Let cool for 10 minutes and then invert on rack to finish cooling. I didn't have any problems with sticking, because I greased this extra well!

While cake is baking combine brown sugar and cream in a pot over low heat. As sugar melts whisk into cream. Let this cook for about 45 minutes on low so it will thicken and form a lovely glaze. It will also harden up after cooling.

After cake has cooled, pour this over cake and garnish with some extra toffee chips.