Nestle Toll House Death by Chocolate Cake

Indulge in the ultimate chocolate lover’s dream with this Nestle Toll House Death by Chocolate Cake! Rich and decadent, this cake combines a moist devil’s food base with layers of creamy chocolate pudding and plenty of chocolate chips.

Topped with a luscious chocolate ganache, this dessert is perfect for celebrations or any time you want to satisfy your sweet tooth. With its irresistible flavor and melt-in-your-mouth texture, this cake is sure to impress family and friends alike!

Nestle Toll House Death by Chocolate Cake

Ingredients:

1 box of Devil’s Food Cake Mix

1 box of instant chocolate pudding mix (3.9 oz)

5 large eggs

1 teaspoon of vanilla extract

3/4 cup of oil

1 cup of sour cream or buttermilk

3/4 cup of brewed coffee

2 cups of Nestle Toll House chocolate chips

Instructions:

Oven and Pan Prep:

Start by preheating your oven to 350°F (175°C) and greasing a bundt cake pan.

Combine Dry Ingredients:

In a spacious mixing bowl, blend together the cake mix and the instant pudding mix.

Mix Wet Ingredients:

In a separate bowl, whisk together the eggs, vanilla extract, oil, sour cream or buttermilk, and brewed coffee until everything is well combined.

Combine Mixtures:

Pour the wet ingredients into the bowl with the dry ingredients, mixing until fully incorporated.

Incorporate Chocolate Chips:

Gently fold in the chocolate chips until they are evenly distributed throughout the batter.

Bake:

Transfer the batter into the prepared bundt pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Invert:

Let the cake cool for 10 minutes before carefully inverting it onto a cake plate or large round platter.

Ganache Icing:

Melt the Butter:

In a small saucepan over low heat, melt 1 stick of salted butter.

Prepare the Ganache:

Add 2 tablespoons of cocoa powder, 1/2 box of powdered sugar, 1 teaspoon of vanilla extract, 3 tablespoons of milk, and 1/2 cup of pecan pieces. Stir the mixture constantly until it reaches a smooth and glossy consistency.

Pour Over Cake:

Drizzle the warm ganache over the cake and serve it warm if possible. If not, reheat in the microwave before serving.

Notes:

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the cake moist, consider covering it with plastic wrap.

Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the richness of the chocolate.

Coffee Substitution: If you prefer not to use coffee, you can replace it with an equal amount of water or milk. This will slightly alter the flavor but still keep the cake moist.

Pudding Mix: Make sure to use instant chocolate pudding mix, as the cooking variety will not work for this recipe.

Bundt Pan: If you don’t have a bundt pan, you can use two 9-inch round cake pans. Just adjust the baking time and check for doneness a bit earlier.

Chilling: For an extra chocolatey experience, consider chilling the cake in the refrigerator after pouring on the ganache; this will set it up nicely and intensify the flavors.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just store it covered at room temperature or in the fridge.

Wait to add the ganache until just before serving for the best presentation.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, you can use two 9-inch round cake pans.

Adjust the baking time as they may bake faster, so check for doneness a few minutes earlier.

Can I substitute the sour cream or buttermilk?

Yes, you can substitute plain yogurt for sour cream or buttermilk if needed.

This will maintain the moisture and texture of the cake.

Is it possible to make this cake gluten-free?

You can use a gluten-free cake mix instead of the Devil’s Food Cake Mix.

Make sure the pudding mix is also gluten-free to keep the entire recipe compliant.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

If you refrigerate it, make sure to cover it well to prevent it from drying out.

Do I need to grease the bundt pan even if it’s non-stick?

Yes, it’s a good idea to grease even non-stick pans to ensure the cake releases easily.

You can use cooking spray or butter and flour the pan.

Can I use other types of chocolate chips?

Absolutely! Feel free to use dark chocolate, semi-sweet, or even white chocolate chips based on your preference.

Just keep in mind that different types may alter the overall sweetness.

What if my cake is too dry after baking?

If your cake turns out dry, it could be due to overbaking.

Make sure to check for doneness a few minutes early and always test with a toothpick.

If it’s already baked, serving it with ice cream or whipped cream can help add moisture.

Can I use homemade pudding instead of instant?

It’s best to stick with instant pudding for this recipe, as homemade pudding requires cooking and will not yield the same texture or result when mixed with the cake batter.

How can I ensure the ganache is smooth?

To achieve a smooth ganache, make sure to melt the butter over low heat and stir continuously.

If the ganache thickens too much, you can add a splash of milk to loosen it up before pouring it over the cake.