🍫 Nestlé Toll House Death by Chocolate Cake
A rich, intensely chocolatey layer cake loaded with chocolate flavor, chocolate chips, and a silky chocolate frosting. It’s an indulgent dessert for birthdays, holidays, or any serious chocolate craving.
Ingredients
For the Chocolate Cake
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 cups granulated sugar
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1½ teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup buttermilk
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½ cup vegetable oil
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2 large eggs
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2 teaspoons vanilla extract
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1 cup hot coffee or hot water
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1½ cups semi-sweet chocolate chips
For the Chocolate Frosting
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1 cup unsalted butter, softened
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4 cups powdered sugar
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¾ cup unsweetened cocoa powder
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½ cup heavy cream or milk
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2 teaspoons vanilla extract
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¼ teaspoon salt
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1 cup semi-sweet chocolate chips, melted and cooled slightly
For Decoration
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½ cup mini chocolate chips
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Chocolate curls or chocolate shavings, optional
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Additional melted chocolate, optional
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Combine the Dry Ingredients
In a large bowl, whisk together:
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Flour
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Cocoa powder
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Sugar
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Baking soda
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Baking powder
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Salt
Make sure the cocoa is evenly distributed and there are no large lumps.
3. Add the Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla.
Beat until the batter is smooth and well combined.
4. Add the Hot Coffee
Slowly pour in the hot coffee while mixing on low speed.
The batter will become quite thin. Don’t worry—this is normal. The hot liquid helps create a moist, intensely chocolatey cake.
5. Add the Chocolate Chips
Fold in the semi-sweet chocolate chips.
Divide the batter evenly between the prepared cake pans.
6. Bake
Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Don’t overbake—the cake should remain moist.
Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack.
Cool completely before frosting.
🍫 Make the Chocolate Frosting
7. Beat the Butter
Place the softened butter in a large bowl.
Beat for 2–3 minutes until light and creamy.
8. Add Cocoa and Sugar
Gradually add the powdered sugar and cocoa powder.
Add the cream or milk a little at a time while mixing.
Add vanilla and salt.
Beat until the frosting is smooth and fluffy.
9. Add Melted Chocolate
Melt the chocolate chips gently in the microwave in short intervals, stirring between each interval.
Allow the chocolate to cool slightly, then slowly beat it into the frosting.
Continue beating for another 2–3 minutes until the frosting is rich and creamy.
🎂 Assemble the Cake
10. First Layer
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of chocolate frosting over the top.
Sprinkle some mini chocolate chips over the frosting.
11. Add the Second Layer
Place the second cake layer on top.
Spread frosting over the top and then cover the sides.
Use an offset spatula to create either a smooth finish or decorative swirls.
12. Add More Chocolate
Press mini chocolate chips around the sides and sprinkle additional chips over the top.
For an extra-decadent finish, drizzle melted chocolate over the cake.
Add chocolate curls or shavings if desired.
🍰 Serving
For the best texture, allow the finished cake to sit at room temperature for about 20–30 minutes before serving.
Cut into slices and serve with:
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Vanilla ice cream
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Whipped cream
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Fresh strawberries
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Chocolate sauce
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A drizzle of caramel sauce
⭐ Tips for the Ultimate Chocolate Cake
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Use hot coffee: It intensifies the chocolate flavor without making the cake taste strongly of coffee.
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Don’t overmix: Once the flour is incorporated, mix just until combined.
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Cool completely before frosting: Warm cake will melt the frosting.
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Use good-quality chocolate chips: They make a noticeable difference in the final flavor.
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For extra chocolate: Add a thin layer of chocolate ganache between the cake layers.
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For a dramatic finish: Cover the entire cake with mini chocolate chips.
🍫 Extra-Decadent Ganache
For an even richer “death by chocolate” version, heat ½ cup heavy cream until steaming and pour it over 1 cup chopped semi-sweet chocolate. Let it sit for 2 minutes, then stir until smooth.
Cool until slightly thickened and spread it between the cake layers or pour it over the finished cake for a glossy chocolate topping.
