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Nestlé Toll House Death by Chocolate Cake Recipe

Step-by-Step Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C) and prepare your cake pan by greasing and flouring it or lining it with parchment paper.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the devil’s food cake mix and instant pudding mix until they are well combined.

Combine the Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and the cooled coffee until the mixture is smooth.

Combine Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined to keep the batter light and fluffy.

Fold in Chocolate Chips

Gently fold in the Nestlé Toll House chocolate chips, allowing for beautifully melty chocolate pieces throughout the cake.

Delicious Variations

Gluten-Free Option

Substitute the cake mix with a gluten-free chocolate cake mix for a gluten-free version of this indulgent treat.

Chocolate Mint Variation

Add a teaspoon of peppermint extract to the batter for a refreshing minty twist on the classic chocolate flavor.

Layer Cake Delight

Split the batter into two or three pans to create layers, then stack them with ganache in between for an impressive layer cake!

How to Store Nestlé Toll House Death by Chocolate Cake

Refrigerator

Store the cake in an airtight container in the refrigerator for up to 5 days to keep it fresh.

Freezer

Wrap slices in plastic wrap and foil to freeze; it will last up to 3 months. Thaw in the refrigerator before serving.

Reheating

Reheat individual slices in the microwave for 10-15 seconds for a warm, gooey treat!

Frequently Asked Questions

Can I use a different type of cake mix?

Absolutely! Any chocolate cake mix will work, but the devil’s food mix provides a rich flavor.

What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute for eggs if you need a vegan option.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I make this cake ahead of time?

Yes! This cake holds up well when made a day in advance; just store it properly to keep it fresh.

Now that you have the recipe for this divine Nestlé Toll House Death by Chocolate Cake, it’s time to treat yourself and your loved ones to a slice of chocolate heaven. Happy baking!

Nestlé Toll House Death by Chocolate Cake Recipe

Nestlé Toll House Death by Chocolate Cake Recipe

Indulge in the ultimate chocolate experience with this Nestlé Toll House Death by Chocolate Cake, featuring a moist, fudgy texture and rich cocoa flavor, all topped with a silky ganache frosting that will leave you craving more.

15 min
Prep Time
30 min
Cook Time
12
Servings
350 kcal
Calories

Ingredients

Instructions

  1. 1Preheat oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
  2. 2In a large mixing bowl, whisk together the cake mix and instant pudding mix until evenly combined.
  3. 3In a separate bowl, whisk eggs, vanilla, vegetable oil, sour cream (or buttermilk), and cooled coffee until smooth.
  4. 4Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined. Avoid overmixing.
  5. 5Fold in the Nestlé Toll House chocolate chips for melty bursts of chocolate.
  6. 6Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. 7Let the cake cool in the pan for 10 minutes before transferring it to a wire rack or serving plate.
  8. 8In 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.
  9. 9Pour the warm ganache over the cooled cake and spread evenly with a spatula.
  10. 10Enjoy immediately for a gooey treat or reheat slices gently before serving for warm indulgence.

Chef’s Note

Store leftovers covered at room temperature or refrigerated for up to 3 days. For a dairy-free option, use almond or coconut milk in the ganache. Pair with vanilla ice cream or whipped cream to balance richness.

Servings: 12

Cuisine: American

Course: Dessert

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