Attention, chocolate lovers! Get ready for a treat that will excite your taste buds and warm your heart. I’m excited to introduce you to the recipe for my “Nestlé Toll House Chocolate Cake.”
This decadent dessert is rich, moist, and utterly irresistible—especially when served warm with a scoop of creamy vanilla ice cream. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake is guaranteed to impress.
Why You’ll Love This Recipe
This decadent chocolate cake delivers everything chocolate enthusiasts crave—luxurious, tender, and bursting with intense chocolate notes.
The perfect blend of Devil’s Food Cake mix, instant chocolate pudding mix, and freshly brewed coffee yields an exceptionally soft texture, while the smooth ganache topping elevates it further.
Best of all, this bakery-quality dessert comes together easily using basic pantry ingredients!
Cooking Tips
- Boost the Flavor: Include a dash of sea salt or espresso powder in the mixture to intensify the chocolate taste.
- Keep Chocolate Chips Suspended: Coat them with a tablespoon of flour before incorporating into the batter.
- Ensure Moistness: Replace half the vegetable oil with unsweetened applesauce for a lighter version that retains its moisture.
Nestles Toll House Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12 slices
Equipment Needed
- Bundt cake pan
- Mixing bowls
- Electric mixer (optional)
- Whisk
- Spatula
- Saucepan
Ingredients:
For the Cake:
- 1 box Devil’s Food Cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 eggs
- 1 tsp vanilla extract
- 3/4 cup vegetable oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Icing:
- 1 stick (1/2 cup) salted butter
- 2 tbsp cocoa powder
- 1/2 box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces
Instructions:
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan generously with butter or non-stick spray.
- In a large mixing bowl, combine the cake mix and instant chocolate pudding.
- In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee until smooth.
- Gradually incorporate the wet ingredients into the dry mixture, stirring until fully combined and smooth.
- Fold in the chocolate chips gently to ensure they’re evenly distributed.
- Pour the batter into the greased bundt pan and spread it evenly.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a serving platter.
Making the Ganache Icing:
- In a small saucepan over low heat, melt the butter.
- Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until the mixture is smooth and glossy.
- Add the pecan pieces and mix well.
- Drizzle the warm ganache over the cake while it’s still slightly warm for the best consistency.
What to Serve with This Recipe
- A generous portion of vanilla or coffee ice cream for traditional enjoyment.
- Seasonal berries such as raspberries or strawberries to cut through the decadence.
- A freshly brewed espresso or chilled glass of milk.
Recipe Variations to Try
- Crunchy Addition: Swap pecans for toasted almonds or walnuts to vary the crunch factor.
- White Chocolate Accent: Pour melted white chocolate over the ganache for visual appeal.
- Mocha Enhancement: Incorporate mocha chocolate chips or substitute coffee with espresso for intense coffee notes.
- Caramel Touch: Add warm caramel sauce atop the ganache for ultimate indulgence.
Final Thoughts
This Nestlé Toll House Chocolate Cake consistently impresses at birthdays, festivities, or casual evenings at home. The rich chocolate elements combined with silky ganache create memorable bites. With multiple variation options, you can adapt it for any celebration. Happy baking and relish each luxurious piece!
Print Nestles Toll House Chocolate Cake
Indulge in this luscious cake, and let the deep, rich chocolate flavors take you on a journey of pure sweet bliss. Enjoy!
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Ingredients
For the Cake:
- 1 box Devil’s Food Cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 eggs
- 1 tsp vanilla extract
- 3/4 cup vegetable oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestlé Toll House chocolate chips
For the Ganache Icing:
- 1 stick (1/2 cup) salted butter
- 2 tbsp cocoa powder
- 1/2 box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan generously with butter or non-stick spray.
- In a large mixing bowl, combine the cake mix and instant chocolate pudding.
- In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee until smooth.
- Gradually incorporate the wet ingredients into the dry mixture, stirring until fully combined and smooth.
- Fold in the chocolate chips gently to ensure they’re evenly distributed.
- Pour the batter into the greased bundt pan and spread it evenly.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a serving platter.
Making the Ganache Icing:
- In a small saucepan over low heat, melt the butter.
- Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until the mixture is smooth and glossy.
- Add the pecan pieces and mix well.
- Drizzle the warm ganache over the cake while it’s still slightly warm for the best consistency.
Notes
- Chocolate Chips: Feel free to use your favorite chocolate chips! You can also try higher quality ones or even chopped dark chocolate for a richer taste.
- Pecans in Ganache: If you’re not a fan of pecans or have allergies, no worries! You can swap them for other nuts like almonds or walnuts, or just leave them out.
- Vegetable Oil: For a lighter cake that’s still super moist, you can try replacing half of the vegetable oil with unsweetened applesauce. See which way you like best! Happy baking!
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 45 minutes
