Nestlé Toll House Death by Chocolate Cake
A decadent, ultra-moist chocolate cake featuring devil’s food cake mix and instant pudding for fudgy richness. Enhanced with brewed coffee, sour cream or buttermilk, and melty Nestlé Toll House chocolate chips, then topped with a luscious homemade chocolate ganache and optional pecans. Easy to prepare yet impressively indulgent—a perfect crowd-pleaser for any occasion.
Equipment
- Bundt pan or 9x13-inch cake pan
- Large mixing bowls
- Whisk or electric mixer
- Small saucepan (for ganache)
- Wire cooling rack
- Measuring Cups and Spoons
- Spatula or wooden spoon
Ingredients
Cake:
- 1 box (18.25 oz) devil’s food cake mix
- 1 package (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup sour cream or buttermilk
- 1 cup brewed coffee, cooled
- 1 tsp vanilla extract
- 1 ½ cups Nestlé Toll House chocolate chips
Ganache:
- 6 tbsp unsalted butter
- ½ cup unsweetened cocoa powder
- 2 cups powdered sugar
- ⅓ cup milk (more as needed)
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Grease and flour bundt or cake pan.
- In a large bowl, whisk together cake mix and pudding mix.
- In another bowl, whisk eggs, oil, sour cream/buttermilk, coffee, and vanilla.
- Combine wet and dry ingredients gently until just blended.
- Fold in chocolate chips.
- Pour batter into prepared pan and bake 40–45 minutes or until toothpick comes out with moist crumbs.
- Cool 10 minutes in pan, then invert onto wire rack to cool further.
- For ganache: melt butter over low heat; stir in cocoa powder, powdered sugar, milk, and vanilla until smooth. Add more milk if needed for desired consistency.
- Drizzle ganache over cake and sprinkle pecans if desired. Let set before serving.
Notes
- For dairy-free, substitute sour cream with coconut yogurt, use dairy-free chocolate chips and non-dairy milk for ganache.
- Espresso powder can replace brewed coffee for a more intense chocolate flavor.
- Avoid overmixing batter to maintain moist, tender crumb.
- Store leftovers in airtight container at room temperature for 2–3 days or refrigerated up to 5 days. Warm before serving.
- Ganache can be slightly thickened or thinned by adjusting powdered sugar or milk amounts.