Introduction
Prepare to surrender to chocolate heaven with this Nestlé Toll House Death by Chocolate Cake—a decadent, moist masterpiece that layers rich chocolate cake with velvety ganache and chocolate chips in every bite. Perfect for birthdays, celebrations, or when only the most indulgent dessert will do, this recipe delivers professional-quality results with home-baking simplicity. One forkful of this fudgy, chocolate-packed wonder will explain the name!
The Science of Chocolate Bliss
- Cocoa Power: Dutch-process cocoa (alkalized) gives deeper color and smoother flavor than natural cocoa.
- Butter vs. Oil: Oil keeps the cake moist longer, while butter adds richness (this recipe uses both!).
- Hot Coffee Hack: The acidity enhances chocolate flavor without adding coffee taste.
- Proper Creaming: Beating butter and sugar until light/fluffy creates air pockets for lift.
Ingredients & Substitutions
(Two 9-inch rounds or 9×13-inch pan)
Chocolate Cake
- 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
- 1¾ cups (350g) granulated sugar
- ¾ cup (75g) Dutch-process cocoa powder (or natural cocoa + ½ tsp baking soda)
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temp (or flax eggs: 2 tbsp ground flax + 5 tbsp water)
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 mins)
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or water(boosts chocolate flavor!)
- 1 cup (170g) Nestlé Toll House semi-sweet chocolate chips
Chocolate Ganache
- 1½ cups (270g) Nestlé Toll House semi-sweet chocolate chips
- ¾ cup (180ml) heavy cream (or coconut cream for dairy-free)
- 1 tbsp butter (optional, for shine)
Step-by-Step Instructions
1. Prep & Mix Dry Ingredients
- Preheat oven to 350°F (175°C). Grease pans and line with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
2. Combine Wet Ingredients
- In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth.
Pro Tip: Warm eggs in a bowl of hot water for 5 mins if cold—they incorporate better!
3. Create the Batter
- Gradually mix wet ingredients into dry ingredients.
- Stir in hot coffee until just combined (batter will be thin).
- Fold in chocolate chips.
4. Bake to Perfection
- Pour into prepared pans. Bake 30–35 mins (rounds) or 35–40 mins (9×13″) until a toothpick comes out clean.
- Cool 10 mins in pans, then transfer to a rack.
5. Make the Ganache
- Heat cream until steaming (not boiling). Pour over chocolate chips in a bowl.
- Let sit 2 mins, then stir until smooth. Add butter if using.
- Cool slightly until thickened but pourable.
6. Assemble & Decorate
- Spread ganache over cooled cake layers or drizzle over sheet cake.
- Optional: Top with chocolate shavings, berries, or sea salt.
Troubleshooting Tips
- Dry Cake? Overbaking or too much flour (spoon flour into measuring cup, don’t pack).
- Dense Texture? Overmixed batter or expired leaveners (test baking powder with hot water—it should bubble).
- Ganache Too Thick? Add warm cream 1 tsp at a time. Too thin? Chill 10 mins.
- Cracked Top? Normal for rich cakes! Hide it with ganache.
Creative Variations
Mocha Madness: Add 1 tbsp instant espresso powder to the dry ingredients.
Peanut Butter Swirl: Swirl ½ cup warmed peanut butter into the batter before baking.
Mint Chocolate: Add 1 tsp peppermint extract to the ganache.
Raspberry Bliss: Layer fresh raspberries between cake layers with ganache.
Serving Suggestions
- Pair With: Vanilla ice cream, whipped cream, or a cold glass of milk.
- Garnish Ideas: Gold leaf, edible flowers, or caramel drizzle.
- Storage: Keep covered at room temp for 3 days or refrigerate for 5 days.
Conclusion
This Nestlé Toll House Death by Chocolate Cake isn’t just a dessert—it’s an experience. With its fudgy crumb, molten chocolate chips, and glossy ganache, it’s guaranteed to make any occasion unforgettable. Whether you’re a baking novice or a seasoned pro, this recipe promises decadent results every time. So preheat that oven and prepare for applause!