Nestles House Toll Death by Chocolate Cake Recipe

Nestlé Toll House “Death by Chocolate” Cake – A Rich & Moist Chocolate Dream
If you’re a chocolate lover, this cake is a must-try. Rich, moist, and deeply indulgent, this Nestlé-inspired dessert is perfect for birthdays, holidays, or anytime you’re craving a decadent treat. Don’t let the dramatic name fool you—this cake is all about chocolate bliss!

Ingredients (Cake):

1 box of Devil’s Food Cake Mix

1 package (3.9–4.2 oz) of instant chocolate pudding mix

5 large eggs

1 teaspoon vanilla extract

¾ cup vegetable oil (about 180 ml)

1 cup sour cream (or substitute with full-fat Greek yogurt)

¾ cup hot brewed coffee (strong and fresh)

2 cups (about 340 g) Nestlé Toll House semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F (175°C).
Grease and lightly flour a Bundt pan (or any 10-inch tube pan).

Prepare the batter:
In a large mixing bowl, combine the dry cake mix and chocolate pudding mix.
Add eggs, oil, sour cream, vanilla, and hot coffee.
Mix with an electric mixer on medium speed for 2–3 minutes, or until smooth and well-combined.

Fold in the chocolate chips using a spatula.

Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

Cool:
Let the cake rest in the pan for 10 minutes, then carefully turn it out onto a wire rack or serving plate to cool completely.

Optional Chocolate Glaze with Pecans:

Ingredients:

½ cup (115 g) salted butter

2 tablespoons cocoa powder

1½ cups powdered sugar

3–4 tablespoons milk

1 teaspoon vanilla extract

½ cup chopped pecans (or walnuts)

Instructions:

In a small saucepan, melt the butter over low heat.

Stir in cocoa powder, powdered sugar, and milk. Mix until smooth.

Add vanilla and chopped nuts. Stir well.

Pour the warm glaze over the cooled cake, letting it drip naturally down the sides.

Serving Tips:

Best served slightly warm, with vanilla ice cream or whipped cream on the side.

Can be made a day ahead—flavors intensify over time.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.