Nestlé Toll House Death by Chocolate Bundt Cake

Nestlé Toll House Death by Chocolate Bundt Cake

If you are a true chocolate lover, this cake is going to become your new obsession. Rich, dense, and dripping with a glossy chocolate ganache, this Nestlé Toll House Death by Chocolate Cake is the kind of dessert that silences a room the moment it hits the table. The bundt shape makes it look impressively elegant, but the real magic is in how incredibly moist and fudgy it is on the inside — especially when served warm alongside a generous scoop of vanilla ice cream.

This recipe uses simple pantry staples elevated by the unmistakable quality of Nestlé Toll House chocolate chips, which play double duty here — baked right into the batter and scattered generously over the top. Whether you are bringing this to a potluck, a birthday gathering, or just treating yourself on a cozy weekend, this cake never fails to impress.

Ingredients

• 1 box (15.25 oz) chocolate fudge cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups Nestlé Toll House semi-sweet chocolate chips, divided
• 1/2 cup heavy whipping cream (for ganache)
• 1 cup Nestlé Toll House semi-sweet chocolate chips (for ganache)
• Vanilla ice cream, for serving (highly recommended)

Method

1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, making sure to get into all the grooves so the cake releases cleanly.
2. In a large mixing bowl, combine the chocolate fudge cake mix, instant chocolate pudding mix, eggs, sour cream, warm water, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth, thick, and well combined.
3. Fold in 1 and 1/2 cups of the Nestlé Toll House semi-sweet chocolate chips using a spatula, distributing them evenly throughout the batter.
4. Pour the batter into the prepared bundt pan, smoothing out the top with your spatula. Give the pan a gentle tap on the counter to release any air bubbles.
5. Bake for 50 to 60 minutes, or until a toothpick inserted into the thickest part of the cake comes out with just a few moist crumbs. Do not overbake — you want this cake to stay gloriously fudgy.
6. Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack or cake stand to cool further.
7. While the cake is cooling, make the ganache. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the remaining 1 cup of Nestlé Toll House chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth, silky, and glossy.
8. Drizzle the warm ganache generously over the top of the bundt cake, allowing it to drip naturally down the sides.
9. Immediately scatter the reserved 1/2 cup of chocolate chips over the ganache before it sets, so they stick beautifully to the surface.
10. Serve warm with a big scoop of vanilla ice cream for the ultimate chocolate experience, or allow to cool completely and enjoy at room temperature.

Tips for the Best Results

Make sure your eggs and sour cream are at room temperature before mixing — this helps everything incorporate smoothly and gives the cake a more even, tender crumb. If you want an even richer chocolate flavor, swap the warm water for warm brewed coffee. You won't taste the coffee, but it deepens the chocolate intensity beautifully.

Leftover cake stores well at room temperature covered tightly for up to three days, or in the refrigerator for up to five days. To reheat individual slices, pop them in the microwave for 20 to 30 seconds and top with ice cream for that fresh-from-the-oven experience all over again.