If you’re craving a rich, chocolate-filled dessert without making a cake completely from scratch, this Nestle Toll House Death by Chocolate Cake is an easy shortcut.

A boxed Devil’s Food cake mix gets upgraded with instant chocolate pudding, sour cream, brewed coffee, and plenty of semi-sweet chocolate chips. The finished cake is moist, dense, and packed with chocolate flavor.

A warm cocoa glaze with chopped walnuts is poured over the cake while it’s still warm, creating a rich topping that makes every slice feel extra special.

 

Ingredients

For the Cake
1 box (about 15.25 oz) Devil’s Food cake mix
1 box (3.9 oz) instant chocolate pudding mix
5 large eggs
1 teaspoon vanilla extract
¾ cup vegetable oil
1 cup sour cream or buttermilk
¾ cup brewed coffee, cooled slightly
2 cups Nestle Toll House semi-sweet chocolate chips

For the Warm Ganache Frosting
¼ cup (½ stick) salted butter
2 tablespoons cocoa powder
½ bag (about 16 oz or 3½ cups) powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
½ cup chopped walnuts

 

How to Make It

1. Prepare the oven: Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch pan or Bundt pan.
2. Mix the dry ingredients: In a large bowl, whisk together the Devil’s Food cake mix and instant chocolate pudding mix.
3. Mix the wet ingredients: In another bowl, combine the eggs, vanilla, vegetable oil, sour cream, and cooled coffee.
4. Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Avoid overmixing.
5. Add the chocolate chips: Gently fold in the 2 cups of semi-sweet chocolate chips.
6. Bake: Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool in the pan for about 10 minutes.
7. Make the frosting: Melt the butter in a saucepan over low heat. Whisk in the cocoa powder, powdered sugar, vanilla, and milk until smooth. Stir in the chopped walnuts.
8. Glaze the cake: Pour the warm frosting over the warm cake. Serve while slightly warm for the softest, gooey texture.

 

Tips for Success

• Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing can make the cake heavier.
• Use slightly cooled coffee: The coffee should not be extremely hot when added to the batter.
• Watch the baking time: Because this cake is dense, check the center with a toothpick before removing it from the oven.
• Keep the frosting warm: The glaze thickens as it cools. If necessary, gently reheat it over low heat and stir until pourable again.

 

Easy Variations

• You can use buttermilk or plain unsweetened Greek yogurt instead of sour cream.
• For a stronger chocolate flavor, replace the semi-sweet chips with dark chocolate chips or chunks.
• If you need a nut-free version, simply leave out the walnuts.
• For a coffee-free cake, use warm water with a small amount of instant espresso powder, or use water instead.

 

Storage

• Store the cooled cake tightly covered at room temperature for up to 3 days.
• For longer storage, refrigerate it in an airtight container for up to 5 days.
• Individual slices can also be wrapped well and frozen for up to 2 months. Let them thaw and gently warm them before serving.

 

Frequently Asked Questions

Can I bake this in a Bundt pan?

Yes. A well-greased and floured Bundt pan can be used. Because the cake is dense, check the center carefully for doneness.

Why did my cake sink in the middle?

A sunken center can happen if the cake is underbaked or the oven door is opened too early. Make sure the center is properly baked before removing the cake.

Can I leave out the walnuts?

Absolutely. The walnuts are part of the warm topping, but the cake will still work without them.

Can I use another type of chocolate chip?

Yes. Semi-sweet, dark, or milk chocolate chips can be used depending on how sweet and rich you want the cake to taste.

 

Final Thoughts

This doctored-up chocolate cake is an easy way to turn a boxed mix into a rich homemade-style dessert. With chocolate pudding, sour cream, coffee, chocolate chips, and a warm cocoa-walnut topping, it’s a simple recipe for anyone who wants a seriously chocolatey cake without starting completely from scratch.