If you’re craving a deeply rich, indulgent chocolate dessert, this Death by Chocolate Cake made with Nestlé Toll House chocolate chips is your ultimate solution. Every bite offers a moist, fudgy crumb loaded with intense cocoa flavor and gooey pockets of melty chocolate. This dessert is perfect for party food, special occasions, or whenever you need a comforting weeknight dessert that feels truly luxurious.
The addition of brewed coffee and sour cream elevates the cake’s flavor and texture, making it irresistibly tender, while the silky homemade ganache frosting delivers the perfect chocolate finish.
Why You’ll Love This Recipe
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Super moist, rich, and chocolate-packed cake
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Simple to prepare using pantry staples and cake mix
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Velvety ganache frosting with optional crunchy walnuts
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Perfect for birthdays, holidays, or anytime chocolate cravings hit
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Coffee and sour cream add depth and moisture
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Crowd-pleasing and kid-approved dessert
Ingredient Breakdown
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Devil’s Food Cake Mix: The base for a rich, chocolatey, and moist cake.
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Instant Chocolate Pudding Mix: Adds extra fudginess and a soft crumb.
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Eggs, Oil, Sour Cream/Buttermilk: Keep the cake moist and tender.
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Brewed Coffee: Enhances and intensifies the chocolate flavor.
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Nestlé Toll House Chocolate Chips: Melts into delightful pockets of chocolate throughout the cake.
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Butter, Cocoa Powder, Powdered Sugar (Ganache): Creates a smooth, glossy chocolate frosting.
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Walnuts (Optional): Adds a pleasant crunch and nutty contrast.
Pro Tips
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Use cooled coffee to avoid cooking the eggs prematurely.
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Don’t skip the sour cream or buttermilk—it makes the cake super moist.
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For extra fudginess, add a handful of chocolate chips on top before baking.
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Use a warm knife to cut the cake cleanly after frosting.
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Store leftovers covered at room temperature or refrigerated for up to 3 days.
Ingredient Swaps or Variations
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Substitute regular cocoa powder for Dutch-processed cocoa for a different chocolate intensity.
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Use almond or coconut milk in the ganache for a dairy-free option.
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Swap walnuts for pecans or skip nuts altogether.
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Add a teaspoon of espresso powder to the batter for a mocha twist.
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Frost with cream cheese frosting instead of ganache for a tangy contrast.
Serving Suggestions
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Pair with vanilla ice cream or whipped cream to balance richness.
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Serve alongside fresh berries for a pop of color and freshness.
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Drizzle with caramel sauce for extra decadence.
Make Ahead + Storage Tips
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Bake the cake a day in advance to let the flavors deepen.
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Store frosted cake in an airtight container at room temperature or fridge.
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Reheat individual slices in the microwave for 15-20 seconds to revive gooeyness.
Cultural or Historical Notes
This recipe puts a nostalgic twist on classic boxed cake mixes, turning simple ingredients into a decadent dessert that’s beloved across American households. The “Death by Chocolate” name reflects the ultra-rich, indulgent nature of this cake, making it a chocolate lover’s ultimate fantasy.
Frequently Asked Questions (FAQ)
Q: Can I use regular milk instead of coffee?
A: Yes, but coffee enhances the chocolate flavor without making the cake taste like coffee.
Q: Can I make this cake gluten-free?
A: Use a gluten-free chocolate cake mix and ensure all ingredients are gluten-free certified.
Q: How do I store leftover cake?
A: Keep in an airtight container at room temp for 2-3 days or refrigerate up to 5 days.
Q: Can I freeze this cake?
A: Yes, wrap tightly and freeze for up to 3 months. Thaw before frosting.
Q: What’s the best way to get smooth ganache frosting?
A: Whisk continuously over low heat until all ingredients are fully incorporated and glossy.
Ingredients
Equipment
Method
- Preheat & Prep:Preheat oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
- Combine Dry Ingredients:In a large mixing bowl, whisk together the cake mix and instant pudding mix until evenly combined.
- Mix Wet Ingredients:In a separate bowl, whisk eggs, vanilla, vegetable oil, sour cream (or buttermilk), and cooled coffee until smooth.
- Create Batter:Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined. Avoid overmixing.
- Add Chocolate Chips:Fold in the Nestlé Toll House chocolate chips for melty bursts of chocolate.
- Bake:Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:Let the cake cool in the pan for 10 minutes before transferring it to a wire rack or serving plate.
- Prepare Ganache Frosting:In a small saucepan over low heat, melt the butter. Whisk in cocoa powder, powdered sugar, vanilla extract, and milk until smooth and glossy. Stir in walnuts if desired.
- Frost the Cake:Pour the warm ganache over the cooled cake and spread evenly with a spatula.
- Serve:Enjoy immediately for a gooey treat or reheat slices gently before serving for warm indulgence.
Notes
- Ensure eggs are at room temperature for best mixing results.
- Avoid overbaking to maintain moistness.
- Use quality chocolate chips for optimal flavor.