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.
Here’s how to make it:
Ingredients:
- 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 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.
In a large bowl, combine the cake mix and instant chocolate pudding.
In a separate bowl, whisk together the eggs, vanilla, oil, sour cream (or buttermilk), and brewed coffee until smooth.
Gradually mix the wet ingredients into the dry ingredients until well combined.
Gently fold in the chocolate chips.
Pour the batter into the greased bundt cake pan. Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool for 10 minutes in the pan, then transfer it to a cake plate or serving platter.
While the cake cools, make the ganache icing. In a small saucepan, melt the butter over low heat. Stir in the cocoa powder, powdered sugar, vanilla, and milk until smooth. Add the pecan pieces.
Pour the warm ganache over the cake. For the best flavor, serve the cake warm. If serving later, warm individual slices in the microwave.
Enjoy every bite!
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!
Ingredients
- 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 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 oven to 350°F (175°C) and grease a bundt cake pan.
- Combine dry ingredients: In a large bowl, mix together the cake mix and instant chocolate pudding.
- Prepare wet ingredients: In a separate bowl, whisk the eggs, vanilla, oil, sour cream (or buttermilk), and brewed coffee until smooth.
- Mix batter: Gradually add the wet mixture to the dry ingredients, stirring until fully combined.
- Add chocolate chips: Gently fold in the chocolate chips.
- Bake: Pour the batter into the greased bundt pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool for 10 minutes in the pan, then invert onto a plate or platter.
- Make ganache icing: While the cake cools, melt the butter in a small saucepan over low heat. Stir in the cocoa powder, powdered sugar, vanilla, and milk until smooth. Add pecan pieces and mix well.
- Serve: Drizzle the warm ganache icing over the cake. For best results, serve warm. If serving later, warm the cake in the microwave before serving.
