Of course! The Nestlé Toll House Death by Chocolate Cake is a legendary, ultra-rich chocolate cake that lives up to its name. It’s famously made with Nestlé Toll House semi-sweet chocolate morsels and cocoa, resulting in an intensely chocolatey, moist, and decadent dessert.
Here’s the classic recipe, often associated with the name.
Nestlé Toll House Death by Chocolate Cake
This recipe makes a rich, dense Bundt cake that is perfect for chocolate lovers.
Ingredients
For the Cake:
· 1 package (约 15.25 oz) devil’s food chocolate cake mix
· 1 package (3.9 oz) instant chocolate pudding mix
· 4 large eggs
· 1 cup sour cream
· ½ cup warm water
· ½ cup vegetable oil
· 1 cup semi-sweet chocolate morsels (Nestlé Toll House)
· ½ cup chopped nuts (optional)
For the Chocolate Glaze:
· 1 cup semi-sweet chocolate morsels (Nestlé Toll House)
· ½ cup heavy cream
· 1 tablespoon light corn syrup (optional, for shine)
· ½ teaspoon vanilla extract
Instructions
Part 1: Make the Cake
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan.
- Combine Ingredients: In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, water, and oil. Beat with an electric mixer on medium speed for 2-3 minutes, until the batter is smooth and thick.
- Fold in Add-Ins: Stir in the chocolate morsels and nuts (if using) by hand.
- Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50 to 55 minutes, or until a long wooden skewer inserted into the center comes out with a few moist crumbs (but no wet batter).
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely.
Part 2: Make the Glaze & Finish
- Heat Cream: Place the chocolate morsels in a heatproof bowl. In a small saucepan, heat the heavy cream (and corn syrup, if using) over medium heat until it just begins to simmer.
- Make Ganache: Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes, then add the vanilla and whisk until the chocolate is completely melted and the glaze is smooth.
- Glaze the Cake: Once the cake is completely cool, place it on a serving plate. Pour the warm chocolate glaze over the top, allowing it to drip down the sides.
- Set: Let the glaze set for at least 30 minutes before slicing.
From-Scratch “Death by Chocolate” Version
If you prefer to avoid cake mixes, here’s a highly-rated from-scratch alternative for true chocolate indulgence.
Ingredients (Cake Only)
· 2 cups all-purpose flour
· 2 cups granulated sugar
· ¾ cup unsweetened cocoa powder (Dutch-process preferred)
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· 1 teaspoon salt
· 2 large eggs
· 1 cup strong brewed coffee, cooled (enhances chocolate flavor)
· 1 cup buttermilk
· ½ cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup semi-sweet chocolate morsels
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan or Bundt pan.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, beat eggs, then add coffee, buttermilk, oil, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate morsels.
- Pour into prepared pan. Bake for 35-45 minutes (for 9×13″) or 45-55 minutes (for Bundt), until a tester comes out clean.
- Cool completely before glazing with the chocolate glaze above.
Why It’s Called “Death by Chocolate”
· Double Chocolate: The recipe uses both chocolate cake mix and chocolate pudding mix.
· Chocolate Chips: A full cup of chocolate morsels is mixed into the batter.
· Rich Glaze: The cake is drowned in a luxurious chocolate ganache glaze.
· Dense & Moist: The addition of sour cream and pudding mix creates an incredibly rich, moist, and dense crumb.
Tips for Success
· Don’t Overbake: The cake is meant to be very moist. Start checking for doneness a few minutes early.
· Cool Completely: This is a moist cake. If you try to glaze it while it’s warm, the glaze will melt and slide off.
· Bundt Pan Tip: Be very thorough when greasing and flouring the Bundt pan to ensure the cake releases cleanly.
· Storage: Cover and store at room temperature for up to 3 days. The flavor often improves the next day.
This cake is the ultimate chocolate fix. Enjoy your decadent, homemade “Death by Chocolate” experience