There’s something magical about a warm slice of rich chocolate cake on a cozy evening, especially when paired with a scoop of creamy vanilla ice cream. Whether it’s a rainy weekend, a holiday gathering, or a casual potluck with friends, this Nestlé Toll House Death by Chocolate Cake is the ultimate dessert that steals the show every single time. It’s decadent, gooey, full of flavor, and topped with a homemade ganache that takes it over the top.
This recipe has become a cherished favorite in our family. I first discovered it during a cold winter night when we were craving something indulgent and soul-satisfying. I had a box of Devil’s Food Cake mix, some instant chocolate pudding, and, of course, Nestlé Toll House chocolate chips in the pantry—necessities in any dessert lover’s kitchen. The result? A cake so moist and rich, we jokingly called it “Death by Chocolate”—and the name stuck.
Why You’ll Love This Chocolate Cake
This cake is more than just a dessert—it’s an experience. Here’s why it’s bound to become your go-to chocolate fix:
- Incredibly Moist: Thanks to sour cream (or buttermilk) and brewed coffee, this cake stays soft and luscious for days.
- Layered Chocolate Flavor: Devil’s food cake, chocolate pudding, and chocolate chips bring a triple-chocolate punch.
- Perfect Texture: With five eggs and just the right amount of oil, the crumb is dense yet fluffy.
- Crowd-Pleaser: It’s perfect for birthdays, holiday dinners, and bake sales. It’s the one cake everyone will ask you for the recipe.
- Simple Ingredients: Most of the items are pantry staples, making it an easy last-minute dessert option.
Ingredients: What You’ll Need
Let’s break down what goes into this masterpiece. You may already have most of these in your kitchen!
Cake:
- 1 Box Devil’s Food Cake Mix
- 1 Box (3.9 oz) Instant Chocolate Pudding
- 5 Eggs
- 1 tsp Vanilla Extract
- ¾ Cup Vegetable Oil
- 1 Cup Sour Cream (or Buttermilk for a tangy twist)
- ¾ Cup Brewed Coffee (adds depth to the chocolate)
- 2 Cups Nestlé Toll House Chocolate Chips
Ganache Icing:
- 1 Stick Salted Butter
- 2 Tbsp Cocoa Powder
- ½ Box Powdered Sugar (about 1¾–2 cups)
- 1 tsp Vanilla Extract
- 3 Tbsp Milk
- ½ Cup Chopped Pecans (optional, but highly recommended)
How to Make Death by Chocolate Cake
This recipe is super forgiving, which makes it ideal for beginners and pros alike. Follow these easy steps and you’ll be on your way to chocolate heaven.
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Generously grease a bundt cake pan with butter or cooking spray. You want to ensure the cake doesn’t stick after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the Devil’s Food Cake mix and instant chocolate pudding powder until evenly combined.
Step 3: Combine the Wet Ingredients
In another bowl, mix together the eggs, vanilla, oil, sour cream (or buttermilk), and brewed coffee. Stir until the mixture is smooth and well-blended.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients. Stir until combined—be careful not to overmix. The batter will be thick and rich.
Step 5: Add the Chocolate Chips
Fold in the Nestlé Toll House chocolate chips. These melt into gooey pockets of chocolatey bliss during baking.
Step 6: Bake the Cake
Pour the batter into your greased bundt pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine!).
Step 7: Cool and Invert
Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cake plate or serving platter. This rest period allows the cake to set and makes flipping it easier.
Ganache Icing: The Decadent Finishing Touch
The icing is rich, buttery, and infused with cocoa and pecans—drizzled warm, it elevates the entire dessert.
Step 1: Heat the Butter
In a small saucepan over low heat, melt the stick of salted butter.
Step 2: Add Cocoa Powder
Once melted, stir in the cocoa powder until smooth and combined.
Step 3: Finish the Icing
Add powdered sugar, vanilla extract, and milk. Whisk until smooth. Finally, stir in the chopped pecans.
Step 4: Pour While Warm
Pour the warm ganache over the cake slowly, allowing it to drip down the sides beautifully. Serve the cake warm if possible—or warm it in the microwave before serving for that irresistible molten chocolate feel.
Tips and Tricks for the Best Chocolate Cake Ever
1. Use Coffee for Bold Flavor
Even if you’re not a coffee drinker, brewed coffee in this recipe deepens the chocolate flavor without making the cake taste like coffee. It’s a game-changer.
2. Go for Real Vanilla Extract
Skip the imitation stuff—real vanilla makes a noticeable difference in flavor.
3. Don’t Overmix the Batter
Stir until just combined to avoid a dense, rubbery cake. Fold in the chocolate chips gently at the end.
4. Serve Warm with Ice Cream
A scoop of vanilla ice cream on a warm slice is an out-of-body experience. The cold creaminess balances the rich chocolate perfectly.
5. Use Buttermilk for Tang
If you want a slightly tangier flavor, swap sour cream for buttermilk. It adds moisture with a subtle zing.
Variations to Try
- Peanut Butter Swirl: Add a few dollops of peanut butter to the batter before baking and swirl it with a knife.
- Mint Chocolate Version: Add ½ teaspoon of mint extract and use mint chocolate chips for a holiday twist.
- Double Ganache: Drizzle half the ganache over the cake, let it set, and then pour on the rest for a thicker icing layer.
How to Store and Reheat
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
- Reheating: Warm individual slices in the microwave for 20–30 seconds to restore the gooey texture.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! Bake the cake the day before, cover tightly, and store at room temp. Reheat with icing before serving.
Can I skip the ganache?
You could—but you really shouldn’t. The ganache is what gives the cake its “Death by Chocolate” title. If you’re short on time, even a quick drizzle of melted chocolate and cream will do.
What’s the best substitute for sour cream?
Use buttermilk or full-fat Greek yogurt for a similar consistency and moisture level.
Final Thoughts: Chocolate Cake That Wins Every Time
This Nestlé Toll House Death by Chocolate Cake is what dessert dreams are made of. Whether you’re baking it for a celebration, a cozy weekend treat, or just because you need some chocolate therapy, this cake will not disappoint. It’s rich, dense, gooey, and completely unforgettable.
One bite and you’ll see why it’s earned the nickname. Just don’t blame me when people start requesting it at every family gathering!