Nestlé Toll House “Death by Chocolate” Cake
This show-stopping cake uses the richness of coffee and sour cream to create a “from-scratch” taste using a convenient cake mix base.
Ingredients
The Cake
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1 box Devil’s Food cake mix
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1 box (3.9 oz) Instant chocolate pudding mix
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5 Large eggs
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1 tsp Vanilla extract
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3/4 cup Vegetable oil
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1 cup Sour cream (or buttermilk for a lighter tang)
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3/4 cup Brewed coffee (room temperature)
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2 cups Nestlé Toll House semi-sweet chocolate chips
The Ganache Frosting
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2 tbsp Salted butter
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2 tbsp Unsweetened cocoa powder
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1/2 bag (approx. 8 oz) Powdered sugar
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1 tsp Vanilla extract
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3 tbsp Milk (add more if needed for consistency)
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1/2 cup Walnuts, chopped (optional)
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan or a standard cake pan to ensure the cake releases easily.
2. Mix the Batter
In a large bowl, whisk together the dry ingredients (cake mix and pudding mix). In a separate bowl, combine the liquid ingredients (eggs, vanilla, oil, sour cream, and coffee) and mix well.
Gradually add the wet ingredients into the dry, stirring until just combined. Fold in the chocolate chips by hand.
3. Bake
Pour the batter into the prepared pan. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
4. Cool
Let the cake cool in the pan for about 10 minutes. Carefully invert the cake onto a large cake plate or wire rack.
5. Prepare the Ganache Frosting
While the cake is cooling, melt the salted butter in a small saucepan over low heat. Whisk in the cocoa powder, powdered sugar, vanilla, and milk. Stir until smooth and glossy. If using, fold in the chopped walnuts.
6. Serve
Pour the warm ganache over the cake. This cake is best served warm. If you have leftovers, you can briefly reheat individual slices in the microwave for 10–15 seconds to melt the chocolate chips inside.