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Nestle Toll House Death by Chocolate Cake

Nestle Toll House Death by Chocolate Cake

An ultra-rich, moist chocolate cake packed with Nestle Toll House chocolate chips and topped with a silky pecan ganache — a showstopping dessert for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • bundt cake pan
  • mixing bowl
  • electric mixer or whisk
  • Rubber spatula
  • saucepan
  • cake plate or platter

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan generously with butter or non-stick spray.
  2. In a large bowl, combine the Devil’s Food cake mix and instant chocolate pudding mix.
  3. Add the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee. Mix until well combined and smooth.
  4. Gently fold in the Nestle Toll House chocolate chips.
  5. Pour the batter into the prepared bundt pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then invert it onto a cake plate or large round platter.
  7. In a small saucepan, melt the salted butter over low heat.
  8. Stir in the cocoa powder and powdered sugar until smooth.
  9. Add the milk and vanilla extract, stirring until the mixture is glossy and well combined.
  10. Fold in the pecan pieces.
  11. Pour the warm ganache icing over the cake, allowing it to drip down the sides.
  12. Serve the cake warm with vanilla ice cream or warm individual slices in the microwave for 10–15 seconds.

Notes

For best results, use room temperature ingredients and don’t overmix the batter. Toasting the pecans before folding into the ganache enhances their flavor. Warm slices before serving for gooey perfection.