Of course! The “Death by Chocolate Cake” is a legendary dessert, and while Nestlé is famous for its Toll House chocolate chips, they don’t have an official recipe by that exact name. However, the name implies an intensely rich, multi-layered chocolate experience.
This recipe is a classic rendition that uses Toll House semi-sweet chocolate chips to create an unforgettable “Death by Chocolate” cake, perfect for any chocoholic.
Nestlé Toll House-Style Death by Chocolate Cake
This recipe features a supremely moist chocolate cake, a rich chocolate ganache, and a crunchy chocolate chip garnish, all using the famous Toll House chips.
Yields: One 9-inch layer cake (12-16 servings)
Prep time: 45 minutes
Bake time: 30-35 minutes
Cooling/Assembly time: 2 hours
Ingredients
For the Chocolate Cake:
· 2 cups (400g) granulated sugar
· 1 ¾ cups (220g) all-purpose flour
· ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons baking soda
· 1 teaspoon salt
· 2 large eggs, at room temperature
· 1 cup (240ml) whole milk, at room temperature
· ½ cup (120ml) vegetable or canola oil
· 2 teaspoons vanilla extract
· 1 cup (240ml) boiling water
For the Chocolate Ganache Frosting:
· 2 cups (12 oz bag) Nestlé Toll House Semi-Sweet Chocolate Morsels
· 1 ½ cups (360ml) heavy whipping cream
· Pinch of salt
For Assembly & Garnish:
· 1 cup (6 oz bag) Nestlé Toll House Semi-Sweet Chocolate Morsels, slightly chopped
· Chocolate shavings (optional)
Instructions
Part 1: Make the Chocolate Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is well combined. The batter will be thick.
- Add Boiling Water: Carefully reduce the mixer speed to low and slowly pour in the boiling water. Mix until just combined. The batter will now be very thin – this is correct and will result in a moist cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.
Part 2: Make the Chocolate Ganache Frosting
- Place Chocolate: Place the 2 cups of chocolate chips and the pinch of salt in a heatproof bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edges). Do not let it boil vigorously.
- Make Ganache: Immediately pour the hot cream over the chocolate chips. Let it sit for 3-4 minutes to melt the chocolate.
- Whisk: Starting in the center, slowly whisk the mixture until it becomes smooth, glossy, and uniform in color.
- Cool: Let the ganache cool at room temperature for about 1 hour, whisking occasionally, until it thickens to a spreadable, frosting-like consistency. You can speed this up by placing it in the refrigerator, but whisk it every 10-15 minutes to ensure it sets evenly.
Part 3: Assemble the “Death by Chocolate” Cake
- Level Cakes (optional): If your cake layers have domed tops, use a serrated knife to carefully slice them off to create a flat surface.
- First Layer: Place one cake layer on your serving plate. Spread a generous amount of the chocolate ganache over the top.
- Second Layer: Carefully place the second cake layer on top.
- Frost the Cake: Use the remaining ganache to frost the top and sides of the entire cake. For a “naked” or semi-naked look, use an offset spatula to spread it thinly.
- The Final “Death Blow”: Press the remaining 1 cup of slightly chopped Toll House chocolate morsels onto the sides of the cake and sprinkle them over the top. Add chocolate shavings for extra elegance.
- Set: Allow the cake to set for at least 30-60 minutes before slicing. This allows the ganache to firm up.
Tips for the Ultimate Chocolate Experience
· Coffee Substitute: For a deeper chocolate flavor, replace the 1 cup of boiling water with 1 cup of hot, strong brewed coffee. You will not taste the coffee; it simply enhances the chocolate.
· Don’t Overbake: Start checking the cakes at the 30-minute mark. An overbaked cake will be dry.
· Room Temperature is Key: Using room temperature eggs and milk helps create an emulsion that traps air, leading to a lighter cake texture.
· Chocolate Chip Quality: Using high-quality chocolate chips like Toll House ensures a rich, non-waxy ganache.
This cake is the real deal—incredibly rich, moist, and packed with multiple layers of chocolate texture and flavor. Enjoy your slice of chocolate heaven