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Toll House Death by Chocolate Cake

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A decadent, rich chocolate cake made with a blend of devil’s food cake mix, chocolate pudding, and brewed coffee, topped with a luscious ganache icing. Perfect when served warm with vanilla ice cream for an indulgent treat!

Ingredients

Scale

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 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

  1. Preheat the oven to 350°F (175°C).
  2. Grease a bundt cake pan.
  3. In a large bowl, mix together all the dry ingredients (cake mix and chocolate pudding).
  4. In a separate bowl, whisk together all the liquid ingredients (eggs, vanilla, oil, sour cream or buttermilk, and brewed coffee).
  5. Combine the dry and liquid mixtures and blend well.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared bundt cake pan and bake for 45 minutes, or until a toothpick comes out clean.
  8. Let the cake cool for 10 minutes before turning it over onto a cake plate or large round platter.

For the Ganache Icing:

  1. In a saucepan over low heat, melt the butter.
  2. Add the cocoa powder, powdered sugar, vanilla extract, milk, and pecan pieces. Stir until smooth.
  3. Pour the warm ganache over the cooled cake.
  4. Serve warm, preferably with vanilla ice cream. If necessary, reheat in the microwave before serving.

Notes

  • Serve this cake warm for the best experience, especially with a scoop of vanilla ice cream.
  • If you prefer, substitute buttermilk for a tangier flavor.

Nutrition

Find it online: https://deliceflash.com/toll-house-death-by-chocolate-cake/