Nestles House Toll Death by Chocolate Cake
This “Nestlé House Toll Death by Chocolate Cake” is a rich and indulgent dessert that will satisfy any chocolate lover’s cravings.
With a combination of devil’s food cake mix, instant chocolate pudding, and a generous amount of Nestlé Toll House chocolate chips, this cake offers a deep, moist texture and irresistible sweetness.
Topped with a decadent homemade ganache frosting, this cake is perfect for special occasions or whenever you need a chocolatey treat that’s sure to impress.
Why You’ll Love This Recipe:
People will love this recipe because it’s a true chocolate lover’s dream. The cake is incredibly moist and rich, thanks to the combination of devil’s food cake mix and instant chocolate pudding, while the addition of brewed coffee enhances the chocolate flavor.
The generous amount of Nestlé Toll House chocolate chips gives each bite an extra burst of chocolate goodness.
Topped with a smooth, indulgent ganache frosting, this cake is the ultimate comfort dessert, perfect for any occasion that calls for something truly decadent.
Key Ingredients:
The key ingredients in this “Nestlé House Toll Death by Chocolate Cake” include devil’s food cake mix and instant chocolate pudding, which create a rich and moist base.
The addition of eggs, vanilla extract, vegetable oil, and sour cream (or buttermilk) ensures a tender texture, while the brewed coffee intensifies the chocolate flavor.
Nestlé Toll House chocolate chips are folded into the batter, adding delicious pockets of chocolate throughout.
The homemade ganache frosting, made with cocoa powder, powdered sugar, and walnuts, gives the cake a silky finish and extra indulgence.
Nestlé House Toll Death by Chocolate Cake
Ingredients
1 Box Devil’s Food Cake Mix
1 Box (3.9 oz) Instant Chocolate Pudding Mix
5 eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup sour cream (or buttermilk)
3/4 cup brewed coffee
2 cups Nestlé Toll House Chocolate Chips
Instructions
Preheat your oven to 350°F (175°C). Grease your cake pan to prevent sticking.
In a large mixing bowl, combine the dry cake mix and pudding mix. In a separate bowl, whisk together the eggs, vanilla, oil, sour cream (or buttermilk), and coffee.
Add the wet ingredients to the dry ingredients and mix well until the batter is smooth and well combined.
Carefully fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the greased cake pan and bake for approximately 45 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
Allow the cake to cool for about 10 minutes before transferring it to a cake plate or serving platter.
Ganache Frosting:
Melt a piece of salted butter in a saucepan over low heat.
Add 2 tablespoons of cocoa powder, 1/2 package of powdered sugar, 1 teaspoon of vanilla, 3 tablespoons of milk, and 1/2 cup of walnuts. Stir until smooth.
Pour the warm ganache over the cake and serve as soon as possible. If needed, reheat in the microwave before using.
Enjoy the cake while it’s still warm or store for later enjoyment!
Notes:
For a richer flavor: Using buttermilk instead of sour cream adds a slight tang and extra richness to the cake.
Coffee enhancement: The coffee helps deepen the chocolate flavor without making the cake taste like coffee. If you’re not a fan, you can substitute it with hot water or milk, though coffee gives it a distinct richness.
Baking time: Baking time may vary depending on the size and type of cake pan used. Start checking for doneness around 40 minutes by inserting a toothpick in the center of the cake.
Chocolate chips: Ensure the chocolate chips are folded gently into the batter to prevent them from sinking to the bottom while baking.
Make-ahead option: The cake can be baked a day ahead and stored at room temperature. The ganache can be made in advance as well and reheated before serving for a smooth, warm topping.
Serving tip: Serve the cake warm for the most indulgent experience, or pair it with a scoop of vanilla ice cream for a delicious contrast.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 450 kcal | Total Fat: 25g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 250mg | Total Carbohydrates: 56g | Dietary Fiber: 2g | Sugars: 40g | Protein: 4g
Frequently Asked Questions:
Can I use a different type of chocolate cake mix?
Yes, you can use any chocolate cake mix you prefer, though devil’s food cake mix gives the richest flavor and texture.
However, using a lighter cake mix may affect the density and moistness of the cake.
Can I make this cake without coffee?
Yes, you can replace the coffee with hot water or milk.
Coffee enhances the chocolate flavor, but it won’t alter the overall outcome if you prefer to skip it.
How can I make the ganache frosting without walnuts?
You can simply omit the walnuts from the ganache frosting.
The frosting will still be creamy and delicious.
If you prefer a smoother texture, you can skip any crunchy additions.
How should I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days.
If you want to keep it fresh longer, refrigerate it for up to 5 days, but be sure to let it come to room temperature before serving.
Can I make this cake ahead of time?
Yes, you can make the cake in advance.
Bake it the day before and store it at room temperature.
The ganache can be made ahead too, and you can reheat it before pouring it over the cake for a warm, gooey topping.
What size cake pan should I use for this recipe?
A standard 9-inch round or 9×9 square cake pan works best for this recipe.
If using a different size, keep an eye on the baking time, as a larger pan may cook faster and a smaller pan may need extra time.
Why is it important to fold in the chocolate chips instead of mixing them in?
Folding in the chocolate chips helps ensure they are evenly distributed throughout the batter without overmixing.
Overmixing can cause the chocolate chips to sink to the bottom or create a dense cake.
Can I use a hand mixer instead of mixing by hand?
Yes, you can use a hand mixer to mix the wet and dry ingredients together, but be careful not to overmix.
When folding in the chocolate chips, it’s best to do it by hand to avoid breaking them up too much.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.
You can also gently press on the center of the cake—if it springs back, it’s done.
What if I don’t have powdered sugar for the ganache frosting?
If you don’t have powdered sugar, you can substitute it with an equal amount of granulated sugar, but keep in mind that the frosting might have a slightly grainier texture.
If possible, you could blend it to make it finer.