Cut pound cake lengthwise into 3 layers. Set aside.
Place chocolate chips in a medium bowl. Bring 1/2 cup of the whipping cream just to a boil in a small saucepan. Remove from heat and pour over chocolate chips; let stand 3 minutes. Add 2 teaspoons of the espresso powder; whisk until chocolate is melted and mixture is smooth. Cool 15 minutes.
Place remaining 1 cup whipping cream, sugar, remaining 3 teaspoons espresso powder and vanilla into a chilled mixing bowl; beat until stiff peaks form. Cover bowl and refrigerate until needed.
To assemble cake, place bottom layer of cake onto a serving plate. Spread with 1/3 of the cream filling and sprinkle with 1 tablespoon of the toffee bits. Repeat 2 times.
Drizzle ganache mixture over cake. Sprinkle with remaining 1 tablespoon toffee bits, if desired.Freeze for 30 minutes or until chocolate sets. Cut into slices to serve. Store wrapped in the freezer.