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 about to become your new obsession. Rich, deeply dark, impossibly moist, and crowned with a glossy chocolate ganache and a generous shower of Nestlé Toll House chocolate chips — this Death by Chocolate Bundt Cake is the kind of dessert that stops conversation the moment it hits the table.

Served warm with a scoop of creamy vanilla ice cream, it transforms into something truly magical. The contrast of the warm, fudgy cake against the cold, melting ice cream is an experience every chocolate lover deserves at least once. Here is the full recipe so you can make it yourself at home.

Ingredients for the Cake

• 1 box (15.25 oz) chocolate fudge cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 3/4 cup vegetable oil
• 4 large eggs
• 1/2 cup warm water
• 1 teaspoon pure vanilla extract
• 2 cups Nestlé Toll House semi-sweet chocolate chips, divided

Ingredients for the Chocolate Ganache

• 1 cup Nestlé Toll House semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon unsalted butter
• Extra chocolate chips for topping

Method

Preparing the Cake

1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10 to 12-cup Bundt pan, making sure every crevice is coated to prevent sticking.
2. In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, warm water, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes until the batter is thick, smooth, and well combined.
3. Fold in 1 and 1/2 cups of the Nestlé Toll House chocolate chips using a rubber spatula, reserving the rest for topping.
4. Pour the batter evenly into the prepared Bundt pan and smooth the top with your spatula.
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 — not wet batter.
6. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack or a serving plate. Let it cool for an additional 20 minutes before adding the ganache.

Making the Chocolate Ganache

1. In a small saucepan over medium-low heat, warm the heavy whipping cream until it just begins to simmer. Do not let it boil.
2. Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Add the tablespoon of butter.
3. Let the mixture sit undisturbed for 2 to 3 minutes, then stir slowly from the center outward until the ganache is completely smooth, glossy, and silky.
4. Allow the ganache to cool for about 5 minutes so it thickens slightly before pouring.

Finishing and Serving

1. Place the cooled Bundt cake on your serving plate or cake stand.
2. Slowly pour the warm ganache over the top of the cake, letting it drip naturally down the sides and into the center for a gorgeous, dramatic effect.
3. Immediately scatter the remaining chocolate chips generously over the ganache before it sets.
4. Serve warm for the ultimate experience, or gently warm individual slices in the microwave for 15 to 20 seconds before plating.
5. For the best possible serving suggestion, add a scoop of good quality vanilla ice cream alongside each warm slice and watch it disappear.

Tips for Success

• Do not skip the pudding mix — it is the secret weapon that keeps this cake extraordinarily moist for days.
• Make sure your Bundt pan is very well greased. Use baking spray with flour for the most reliable results.
• If you prefer an even more intense chocolate flavor, use dark chocolate chips in place of semi-sweet.
• This cake keeps well at room temperature covered for up to 3 days, or refrigerated for up to 5 days.
• You can freeze individual slices tightly wrapped for up to 2 months. Thaw and warm before serving.