Prepare yourself for an unparalleled chocolate experience with the Nestle Toll House Death by Chocolate Cake! This isn’t just a cake; it’s a declaration of love for all things cocoa. Deeply rich, incredibly moist, and studded with an abundance of melt-in-your-mouth chocolate chips, this cake delivers on its promise of pure, unadulterated chocolate bliss. Built upon the convenience of a cake mix but elevated with special additions like instant pudding, sour cream, and brewed coffee, it achieves a luxurious depth of flavor and an impossibly tender crumb. It’s the showstopper for any celebration, a comforting treat for a gloomy day, or simply the perfect way to truly indulge your chocolate cravings.
Contents
Detailed Ingredients
For the Decadent Chocolate Cake:
- Devil’s Food Cake Mix: 1 box (standard size, typically 15.25 oz or 432g)
- Instant Chocolate Pudding Mix: 1 box (3.9 oz or 110g, not cook & serve)
- Large Eggs: 5 large
- Vanilla Extract: 1 teaspoon
- Vegetable Oil: 3/4 cup (180ml)
- Sour Cream or Buttermilk: 1 cup (240g/ml) (use full-fat for best results)
- Brewed Coffee: 3/4 cup (180ml), strong and cooled (enhances chocolate flavor)
- Nestlé Toll House Semi-Sweet Chocolate Chips: 2 cups (340g), plus extra for garnish if desired
For Preparing the Pan:
- Butter or Non-Stick Baking Spray: For greasing
- All-Purpose Flour or Cocoa Powder: For dusting
Step-by-Step Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour (or dust with cocoa powder for an even darker cake) a 12-cup Bundt pan, or two 9-inch round cake pans. Ensure every crevice of a Bundt pan is well-coated to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, empty the contents of the Devil’s Food cake mix and the instant chocolate pudding mix. Whisk them together briefly to ensure they are well combined.
- Add Wet Ingredients: To the dry ingredients, add the 5 large eggs, 1 teaspoon of vanilla extract, 3/4 cup vegetable oil, 1 cup sour cream (or buttermilk), and 3/4 cup of cooled brewed coffee.
- Mix the Batter: Using an electric mixer (handheld or stand mixer with paddle attachment), start on low speed to combine the ingredients, then increase to medium speed and beat for 2-3 minutes until the batter is completely smooth and well combined. Scrape down the sides of the bowl as needed.
- Fold in Chocolate Chips: Remove the bowl from the mixer. Gently fold in the 2 cups of Nestlé Toll House chocolate chips using a spatula. Be careful not to overmix, just enough to distribute them evenly throughout the batter.
- Pour & Bake: Pour the decadent chocolate batter evenly into your prepared Bundt pan or divided between the two round cake pans.
- For Bundt Pan: Bake for 50-60 minutes.
- For Two 9-inch Round Pans: Bake for 30-35 minutes.
- Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay, but no wet batter).
- Cool Completely: Once baked, remove the cake from the oven. Let the cake cool in the pan on a wire rack for exactly 10-15 minutes (for round cakes) or 15-20 minutes (for a Bundt cake). This allows the cake to firm up slightly. After this initial cooling, carefully invert the cake(s) onto the wire rack to cool completely. Do not rush this step, as the cake is very moist and can break if flipped too soon.
- Serve & Enjoy: Once completely cool (or slightly warm if serving immediately), slice and serve. For an extra indulgent treat, top with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of chocolate fudge sauce.
Tips, Variations, and Storage
- Coffee Substitute: If you prefer not to use coffee, you can substitute it with hot water, milk, or even a chocolate liqueur for an adult twist. However, coffee genuinely enhances the chocolate flavor without making the cake taste like coffee.
- Chocolate Chips: While semi-sweet is classic, feel free to use milk chocolate chips or dark chocolate chips for different levels of sweetness. You can also mix them!
- Bundt vs. Round: A Bundt pan creates a beautiful presentation with minimal effort. Round cakes are great for layering with frosting if you wish to add one (though this cake is rich enough without!).
- Frosting/Glaze: While incredible on its own, you could drizzle a simple chocolate ganache or a chocolate glaze over the cooled cake for extra decadence.
- Make Ahead: This cake is wonderfully moist and actually tastes even better the next day!
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature.
Pairings
- Beverages: A strong cup of coffee or espresso, a glass of cold milk, or a rich glass of Cabernet Sauvignon or Port wine (for adults) would beautifully complement the intense chocolate.
- Ice Cream: Vanilla bean, coffee, or even mint chocolate chip ice cream.
- Fresh Fruit: A side of fresh raspberries or strawberries can provide a lovely tart contrast to the rich chocolate.
- Whipped Cream: Simple, unsweetened whipped cream cuts through the richness and adds a lightness.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 30-60 minutes (depending on pan type)
- Total Time: Approximately 45 minutes to 1 hour 15 minutes (plus cooling)
- Servings: 12-16 slices
- Cuisine: American / Dessert
