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Nestle Toll House Death by Chocolate Cake
Emily

Nestle Toll House Death by Chocolate Cake

A rich and indulgent chocolate bundt cake loaded with Nestle Toll House chocolate chips, a hint of coffee, and topped with a glossy pecan ganache — the ultimate dessert for true chocolate lovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
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
  • 1/2 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 bowls
  • Electric mixer
  • Rubber spatula
  • Saucepan
  • Cooling rack

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 smooth and combined.
  4. Gently fold in the Nestle Toll House chocolate chips.
  5. Pour the batter into the prepared 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 onto a cake plate or platter.
  7. In a small saucepan, melt the butter over low heat. Stir in cocoa powder and powdered sugar until smooth. Add milk and vanilla, stirring until glossy. Fold in pecans.
  8. Pour the warm ganache icing over the cooled cake, allowing it to drip down the sides.
  9. Serve warm with vanilla ice cream for the ultimate indulgence. Reheat slices in the microwave for 10–15 seconds if desired.

Notes

For extra decadence, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you prefer less sweetness, reduce the chocolate chips to 1½ cups. Store leftovers in an airtight container for up to 3 days.