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If you’re a chocolate lover, this Death by Chocolate Cake will hit the spot! It’s loaded with layers of rich, chocolatey goodness and is surprisingly easy to make. You’ll be using Devil’s Food cake mix, instant chocolate pudding, and Nestlé Toll House chocolate chips to create a super moist, flavorful cake. Serve it warm with vanilla ice cream for an extra indulgent dessert that’ll have everyone asking for seconds!
Double Chocolate Cake with Black Velvet Icing
Course: DessertCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
15
minutesCooking time
45
minutesCalories
625
kcalIngredients
- For the cake:
1 box Devil’s Food cake mix
1 box (3.9 oz) instant chocolate pudding mix
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 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 (optional)
Directions
- Preheat the Oven
- Set your oven to 350°F and grease a bundt cake pan to keep the cake from sticking.
- Mix Dry and Wet Ingredients Separately
- In a large bowl, stir together the cake mix and pudding mix. In a separate bowl, whisk together the eggs, vanilla, oil, sour cream (or buttermilk), and coffee until smooth.
- Combine and Fold in Chocolate Chips
- Gradually add the wet mixture to the dry ingredients, stirring until well combined. Then, fold in the chocolate chips.
- Bake the Cake
- Pour the batter into the greased bundt pan. Bake for 45 minutes or until a toothpick comes out clean when inserted in the center.
- Cool and Flip the Cake
- Once baked, let the cake cool in the pan for 10 minutes. Then, turn it over onto a cake plate or platter and let it cool completely.
- Ganache Icing Instructions:
- Melt Butter
- In a small saucepan, melt the butter over low heat.
- Add Cocoa Powder, Sugar, and Milk
- Stir in the cocoa powder, powdered sugar, vanilla, and milk until the mixture is smooth.
- Add Pecans (Optional)
- If you like, mix in the pecan pieces for extra crunch.
- Drizzle Ganache Over Cake
- Once the cake has cooled, pour the warm ganache over it, letting it drip down the sides.
- Serving Suggestions:
- Serve Warm: For the best experience, serve the cake warm with a scoop of vanilla ice cream. The melted chocolate chips inside will be gooey and delicious.
- Garnish Ideas: Top with fresh berries, whipped cream, or even a dusting of powdered sugar.
- Accompaniments: Pair with a hot coffee, espresso, or a glass of cold milk.
- Storing the Cake:
- Room Temperature: Store in an airtight container or covered with plastic wrap for 1-2 days.
- Refrigeration: Keep it in the fridge for up to 5 days. Reheat slices in the microwave for 10-15 seconds before serving.
- Freezing: You can freeze the cake for up to 3 months. Just wrap it tightly in plastic and then foil before freezing. Thaw overnight in the fridge before serving.
- Reheating: Warm the whole cake in the oven at 300°F for about 10 minutes, or individual slices in the microwave for 15 seconds.
Fun Variations:
- Fun Variations:
Mint Chocolate: Add 1/2 tsp of mint extract and use mint chocolate chips for a refreshing twist.
Peanut Butter: Swirl in 1/2 cup of peanut butter to the batter before baking.
Double Chocolate: Add 1/2 cup of cocoa powder to the dry mix for extra chocolate flavor.
Raspberry Chocolate: Fold in 1 cup of raspberries for a fruity touch.
Caramel Drizzle: Swirl caramel into the batter before baking or drizzle over the ganache. - For a warm, gooey chocolate experience, serve the cake right away with vanilla ice cream.
- You can store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
Conclusion:
Enjoy making this incredibly delicious Nestlé Toll House Death by Chocolate Cake! It’s sure to be a hit whether you’re making it for a party or just indulging your chocolate cravings.
