Nestlé Toll House Death by Chocolate Cake

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Cooling Time: About 1 hour
Servings: 12–14 slices

The photo shows a dark chocolate Bundt cake covered with a thick, dripping chocolate glaze and chocolate chips. This homemade version is designed to give you that same rich look and moist texture. It’s especially good served slightly warm with vanilla ice cream.

Ingredients

Chocolate Cake

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee or hot water
• 1 cup Nestlé Toll House semi-sweet chocolate chips

Chocolate Glaze

• 1 cup Nestlé Toll House semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon butter
• ⅓ cup additional chocolate chips, for topping

Instructions

1. Prepare the pan. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat every groove.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the wet ingredients. Add the eggs, sour cream, oil, and vanilla. Mix until combined. Slowly stir in the hot coffee or water. The batter will be fairly thin.
4. Add the chocolate chips. Fold 1 cup of chocolate chips into the batter. Pour the batter into the prepared Bundt pan.
5. Bake. Bake for 50–60 minutes, until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. A toothpick that hits a melted chocolate chip may look wet, so check another spot if needed.
6. Cool and release. Let the cake cool in the pan for 15–20 minutes. Carefully loosen the edges, then turn it onto a wire rack. Allow it to cool before glazing.
7. Make the glaze. Heat the heavy cream until steaming, then pour it over 1 cup of chocolate chips. Let stand for 2 minutes. Add the butter and stir until smooth and glossy. Let the glaze sit for a few minutes if it is too thin to coat the cake.
8. Decorate. Spoon the glaze over the top of the cake, allowing it to drip down the sides. Scatter the remaining chocolate chips over the glaze. Slice and serve.

Tips

• Grease the Bundt pan carefully; the deep grooves are the spots most likely to stick.
• Hot coffee deepens the chocolate flavor, but hot water also works.
• Let the cake cool before glazing so the chocolate stays thick and glossy.
• For a warm slice, microwave it briefly and add a scoop of vanilla ice cream.

Storage

Keep the covered cake at room temperature for up to 2 days or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature or warm them gently before serving.