Nestle Toll House Death by Chocolate Cake
A rich, moist, and utterly decadent chocolate cake layered with a creamy ganache icing and studded with chocolate chips. Perfect for birthdays, celebrations, or any time you need a serious chocolate fix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
– 1 box Devil’s Food cake mix
– 1 box (3.9 oz) instant chocolate pudding mix
– 5 large eggs
– 1 tsp vanilla extract
– 3/4 cup vegetable oil
– 1 cup sour cream or buttermilk
– 3/4 cup brewed coffee
– 2 cups Nestle Toll House chocolate chips
For the Ganache Icing:
– 1 cup unsalted butter, softened
– 3 1/2 cups powdered sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 cup whole milk
– 1 tsp vanilla extract
– 1/2 cup pecan pieces
For the Topping:
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a large bowl, whisk together the Devil’s Food cake mix and instant chocolate pudding mix.
3. In a separate bowl, beat the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee until smooth.
4. Gradually add the wet ingredients to the dry mix, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn it out onto a cake plate.
7. Meanwhile, prepare the ganache icing by melting the butter over low heat in a small saucepan. Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until smooth. Fold in the pecan pieces.
8. Pour the warm ganache icing evenly over the warm cake.
9. Optionally, sprinkle the topping chocolate chips over the cake. Serve warm, ideally with a scoop of vanilla ice cream.
Notes
– The brewed coffee intensifies the chocolate flavor without adding a coffee taste.
– For a nut-free version, omit the pecan pieces in the ganache.
– Allow the cake to cool for at least 10 minutes in the pan before turning it out to prevent breakage.
– For extra indulgence, serve with a side of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 131 kcal per slice
- Sugar: 1 g per slice
- Sodium: 36 mg per slice
- Fat: 13 g per slice
- Saturated Fat: 2 g per slice
- Unsaturated Fat: 11 g per slice
- Trans Fat: 0 g per slice
- Carbohydrates: 2 g per slice
- Fiber: 0 g per slice
- Protein: 3 g per slice
- Cholesterol: 61 mg per slice