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NestlΓ© Toll House Death by Chocolate Cake

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NestlΓ© Toll House Death by Chocolate Cake

This Death by Chocolate Cake is a chocolate lover’s dream! It’s moist, rich, and loaded with chocolate chips, making it a perfect dessert to enjoy warm with a scoop of vanilla ice cream.

Ingredients

For the Cake:

  • 1 box Devil’s Food cake mix
  • 1 box (3.9 oz) instant chocolate pudding
  • 5 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup vegetable oil
  • 1 cup sour cream or buttermilk
  • 3/4 cup brewed coffee (cooled)
  • 2 cups NestlΓ© Toll House chocolate chips

For the Ganache Icing:

  • 1 stick (1/2 cup) salted butter
  • 2 tbsp cocoa powder
  • 1/2 box powdered sugar (approximately 1 1/2 cups)
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 1/2 cup pecan pieces

Instructions

Make the Cake:

  1. Preheat the Oven
  • Preheat your oven to 350Β°F (175Β°C). Grease a bundt cake pan thoroughly.
  1. Mix Dry Ingredients
  • In a large bowl, combine the cake mix and instant pudding mix.
  1. Mix Wet Ingredients
  • In a separate bowl, whisk together the eggs, vanilla extract, oil, sour cream (or buttermilk), and coffee until smooth.
  1. Combine
  • Gradually add the wet mixture to the dry ingredients. Blend until smooth and well incorporated.
  1. Fold in Chocolate Chips
  • Gently fold in the chocolate chips using a spatula.
  1. Bake
  • Pour the batter into the prepared bundt pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  1. Cool
  • Allow the cake to cool in the pan for 10 minutes before turning it out onto a serving platter.

Prepare the Ganache Icing:

  1. In a small saucepan over low heat, melt the butter.
  2. Stir in the cocoa powder until smooth.
  3. Add the powdered sugar, vanilla extract, and milk, stirring until the mixture is glossy and pourable.
  4. Fold in the pecan pieces.
See alsoΒ  Peanut Butter Cup Brownies

Assemble and Serve:

  1. Pour the warm ganache icing evenly over the cake.
  2. For the ultimate indulgence, serve the cake warm with a scoop of vanilla ice cream. If reheating later, warm individual slices in the microwave for 10–15 seconds before serving.

Pro Tips:

  • Coffee Boost: The brewed coffee enhances the chocolate flavor without making the cake taste like coffee. For a deeper mocha flavor, use espresso.
  • Nut-Free Option: Omit the pecans if desired or replace them with walnuts.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

This cake is decadent, gooey, and an instant crowd-pleaser. Enjoy!

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