There are chocolate cakes, and then there’s this chocolate cake. Nestlé’s Toll House Death by Chocolate Cake has been my go-to dessert for birthdays, potlucks, dinner parties—you name it—for years now. Every time I bring it out, it gets the same reaction: silence (because everyone’s too busy eating), then someone inevitably asks for the recipe. It’s rich, gooey, and full of deep, dark chocolate flavor. And that glossy ganache glaze dripping down the sides? That’s what pushes it over the top.
What makes this cake a knockout isn’t just one thing—it’s the combination. You start with a boxed cake mix, but then you take it into overdrive with pudding, sour cream, strong brewed coffee, and an avalanche of chocolate chips. It’s like a chocolate lava cake and a fudge brownie had a baby. And the best part? It’s easier than it looks.
Let me show you why I love this cake so much and exactly how I make it every time.
Why This Cake Works Every Time
I’ve made this cake more times than I can count, and here’s why I keep coming back to it:
- Boxed mix shortcut, bakery-quality results: Starting with a Devil’s Food cake mix keeps it easy, but the mix-ins make it taste 100% homemade.
- Coffee brings out the chocolate: You don’t really taste the coffee, but it deepens the chocolate flavor like nothing else.
- Pudding = moisture magic: The instant pudding gives this cake an incredibly moist and tender crumb.
- Toll House chips melt just right: They get gooey but still hold their shape, giving little chocolate pockets in every bite.
- Ganache glaze seals the deal: It’s rich, silky, and drips just the right amount down the sides of the bundt.
Ingredients You’ll Need
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 5 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil
- 1 cup sour cream or buttermilk (I use sour cream for extra richness)
- 3/4 cup brewed coffee, cooled
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Frosting:
- 1 stick (1/2 cup) salted butter
- 2 tablespoons cocoa powder
- About 2 cups powdered sugar (half a box)
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 cup chopped pecans (optional)
How I Make the Cake (Step-by-Step)
1. Preheat and Prep the Pan
I always start by preheating my oven to 350°F (175°C). While that’s heating, I grease a bundt pan with cooking spray, then dust it with flour to make sure nothing sticks. This cake is dense and chocolatey, so don’t skip this step.
2. Mix the Dry and Wet Ingredients Separately
In one large mixing bowl, I combine the cake mix and the pudding mix. In another bowl, I whisk together the eggs, vanilla, oil, sour cream, and brewed coffee. Once the wet ingredients are smooth, I pour them into the dry mixture and stir until I’ve got a thick, glossy batter.
3. Fold in the Chocolate Chips
Once everything is smooth, I fold in the chocolate chips. I use Nestlé Toll House semi-sweet chips because they hold up during baking and melt just enough to give those gooey bites everyone loves.
4. Bake It Up
I pour the batter into the prepared bundt pan and tap it gently on the counter to release any air bubbles. Then I bake it for 45 to 50 minutes. I start checking around 45—what I want is a toothpick that comes out with moist crumbs, not totally clean. That’s the sweet spot for a fudgy cake.
5. Cool Before Flipping
Once the cake is out of the oven, I let it cool in the pan for 10 minutes (set a timer—trust me). Then I carefully flip it onto a cake plate and let it cool completely before adding the ganache.
How I Make the Ganache Frosting
This frosting is simple, but it pulls the whole cake together.
In a small saucepan over low heat, I melt the butter completely. Then I stir in the cocoa powder until it’s smooth. From there, I whisk in the powdered sugar gradually, alternating with milk until the consistency is pourable but thick. Once it’s silky, I stir in the vanilla—and if I’m using them, the chopped pecans go in last for texture and crunch.
While the ganache is still warm, I pour it over the cooled cake, letting it drip naturally down the sides. It sets into a rich, glossy shell that makes the cake look as good as it tastes.
Pro Tips for the Best Death by Chocolate Cake
- Use full-fat sour cream: It keeps the cake moist and dense. Buttermilk works too, but I find sour cream gives a richer texture.
- Don’t overbake: The edges can dry out if you leave it in too long. Aim for that perfect gooey center by checking a few minutes early.
- Customize it: Add a handful of mini chocolate chips on top before baking or drizzle melted white chocolate over the ganache for contrast.
- Serve warm: If you’re serving it later, pop individual slices in the microwave for 10-15 seconds. It brings the chocolate chips back to life.
What I Serve It With
This cake is rich enough to stand alone, but I like to pair it with:
- A scoop of vanilla bean ice cream
- Fresh raspberries or sliced strawberries for a fruity pop
- A glass of cold milk or a cup of strong coffee
FAQs from My Kitchen
Q: Can I use milk instead of coffee?
A: You can, but coffee really brings out the chocolate flavor. If you’re sensitive to caffeine, use decaf brewed coffee—it still works beautifully.
Q: How do I store it?
A: I keep it covered at room temperature for up to 3 days. You can also refrigerate it, but let it come to room temp before serving.
Q: Can I make this in a regular cake pan?
A: Yes! A 9×13 pan works fine, just reduce the baking time slightly—start checking around 35 minutes.
Q: Can I leave out the nuts?
A: Definitely. The pecans are totally optional and the ganache is just as good without them.
Why This Cake Belongs in Your Rotation
I’ve made a lot of chocolate cakes over the years, but none have earned repeat requests quite like this one. The texture, the flavor, the over-the-top ganache—it all comes together in a way that’s both crowd-pleasing and comforting. Plus, it’s easy enough to make on a weeknight but impressive enough for a holiday table.
Give it a shot and let me know how it turns out. And if you try a new twist—like stuffing it with peanut butter chips or swirling in raspberry jam—I want to hear all about it.
Rich, Moist, and Overflowing with Chocolate Chips—This Cake Always Steals the Show
Ingredients
- 1 teaspoon vanilla extract
- 4 cups vegetable oil
- 1 cup sour cream or buttermilk (I use sour cream for extra richness)
- 4 cups brewed coffee
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup chocolate chips
- 2 cups chopped pecans (optional)
- 1 cup cocoa powder
- 1 teaspoon salt
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the flour, cocoa powder, baking soda, and salt together.
- In another bowl, whisk together the sugar, eggs, vanilla extract, vegetable oil, sour cream, and brewed coffee until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and pecans (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost with your favorite chocolate ganache or frosting.
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