Nestlé Toll House Death by Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1½ cups buttermilk
- 1½ cups Nestlé Toll House semi-sweet chocolate chips
Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup Nestlé Toll House semi-sweet chocolate chips, melted and cooled slightly
Optional Decoration
- ½ cup chocolate chips
- Chocolate shavings or curls
Instructions
1. Prepare the Pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Make the Batter
Beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Add the dry ingredients in three additions, alternating with the buttermilk. Begin and finish with the dry ingredients. Mix just until combined.
Fold in the chocolate chips.
4. Bake
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for approximately 28–33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cakes cool in their pans for about 10 minutes, then turn them onto a wire rack and allow them to cool completely.
5. Make the Chocolate Frosting
Beat the softened butter until creamy.
Add the powdered sugar and cocoa powder gradually, mixing on low speed so they don’t fly everywhere. Add the cream, vanilla, and salt.
Beat on medium-high speed for 2–3 minutes, until fluffy.
Slowly pour in the melted, slightly cooled chocolate and beat until smooth and creamy. If the frosting is too thick, add another tablespoon of cream. If it’s too soft, add a little more powdered sugar.
6. Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of chocolate frosting over the top. Place the second cake layer on top.
Cover the top and sides with the remaining frosting.
7. Finish With More Chocolate
Sprinkle chocolate chips over the top and add chocolate shavings or curls if desired.
Refrigerate the cake for about 30 minutes before slicing to help the frosting set.
Storage
Keep the finished cake covered in the refrigerator for up to 4 days. Let individual slices sit at room temperature for about 15–20 minutes before serving for the best texture.
