Nestlé Toll House Death by Chocolate Cake: The Ultimate Melt-In-Your-Mouth Dessert
This Nestlé Toll House Death by Chocolate Cake is deeply fudgy, incredibly moist, and packed with rich chocolate flavor. With chocolate pudding, brewed coffee, and melty chocolate chips, this cake dissolves on your tongue with every bite.
Equipment
- Bundt Pan or 9×13 Pan
- Mixing bowls
Ingredients
Cake Batter
- 1 box Devil's Food Cake Mix Any premium chocolate cake mix works
- 1 box instant chocolate pudding mix 3.9 oz box; adds moisture and density
- 5 eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup vegetable oil melted butter works as a substitute
- 1 cup sour cream or buttermilk Greek yogurt works as a substitute
- 3/4 cup brewed coffee enhances chocolate flavor; hot water works
- 2 cups Nestlé Toll House chocolate chips semi-sweet; dark or milk also work
Optional Toppings
- additional melted chocolate chips for drizzling
- flaky sea salt optional finishing touch
Instructions
- Heat oven to 350°F (175°C). Grease a bundt pan or 9×13 baking dish. Dust with cocoa powder for darker flavor and no white residue.
- Whisk together the devil’s food cake mix and instant chocolate pudding to remove clumps.
- Add eggs, vegetable oil, sour cream or buttermilk, brewed coffee, and vanilla extract. Mix until smooth and glossy. Do not overmix.
- Gently fold in the Nestlé Toll House chocolate chips to maintain air in the batter.
- Pour the batter into the prepared pan and smooth the top. Tap lightly to remove air pockets.
- Bake for 45–50 minutes. A toothpick should come out with moist crumbs, not clean.
- Cool for 15 minutes in the pan, then loosen edges with a silicone spatula and flip out if using a bundt pan.
- Optional: Melt extra chocolate chips and drizzle on top. Add flaky sea salt for elevated flavor.
Notes
This recipe produces a deeply moist, intensely chocolatey cake. Feel free to add mix-ins like chopped walnuts, espresso powder, or swirls of ganache.