Here’s a recipe for Nestlé’s Toll House “Death by Chocolate” Cake (a very rich, indulgent chocolate bundt‑style cake with chocolate chips and a ganache glaze) — adapted from several sources.
Ingredients
For the Cake
- 1 box Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 5 large eggs
- 1 tsp vanilla extract
- ¾ cup vegetable oil
- 1 cup sour cream (or buttermilk)
- ¾ cup brewed coffee (cooled)
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Icing / Glaze
- 1 stick (½ cup) salted butter
- 2 tbsp cocoa powder
- ½ box (or appropriate amount) powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- ½ cup pecan pieces (optional)
Instructions
- Preheat & Prepare Pan
Preheat oven to 350 °F (≈175 °C). Grease a bundt cake pan well. - Mix Dry Ingredients
In a large bowl, combine the cake mix and instant chocolate pudding mix. - Mix Wet Ingredients
In another bowl, whisk the eggs, vanilla, oil, sour cream (or buttermilk), and brewed coffee until smooth. - Combine & Fold
Add the wet mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips. - Bake
Pour the batter into the prepared bundt pan. Bake for ~45 minutes (or until a toothpick inserted near the center comes out clean).
Let it cool in the pan for about 10 minutes before inverting onto a cake plate or platter. - Make Ganache Icing
Over low heat, melt the butter in a saucepan. Stir in the cocoa powder, powdered sugar, vanilla extract, and milk, mixing until smooth. If using, fold in pecan pieces. - Finish & Serve
Pour the warm ganache over the cooled cake, letting it drip over the sides. Serve warm if possible (some suggest reheating slices slightly before serving).
If you like, I can convert this recipe into metric units (grams, milliliters) or adapt it for the ingredients you have. Do you want me to do that for you?