Rich, decadent, and utterly indulgent—Nestle’s House Toll Death by Chocolate Cake is a dessert that lives up to its dramatic name. Every slice delivers a triple hit of chocolate: a moist cocoa-infused base, a velvety ganache glaze, and a generous crown of chunky Nestlé Toll House chocolate pieces. This is not just any cake—it’s the ultimate chocolate lover’s fantasy. Whether you’re celebrating something special or just need a little extra sweetness in your day, this cake makes a bold, beautiful statement on the table.

The texture is a dream—moist and fluffy on the inside, yet sturdy enough to carry a luscious waterfall of chocolate ganache that drips elegantly over the edges. The contrast between the silky glaze and the firm chocolate chunks creates a delightful bite, making every mouthful an experience of pure bliss. Serve it slightly warm for the full effect, with the ganache melting ever so slightly under the weight of those rich chocolate bricks.

Ingredients for Nestle’s House Toll Death by Chocolate Cake

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 cup hot brewed coffee (enhances chocolate flavor!)
1 cup semi-sweet chocolate chips (Nestlé Toll House recommended)

For the Ganache Glaze:

1 cup heavy cream
8 oz semi-sweet chocolate, chopped

Topping:

1 to 1½ cups Nestlé Toll House chocolate chunks (or chopped chocolate bars)

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch square cake pan and line the bottom with parchment paper for easy release. Set aside.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream together the butter and sugar until light and fluffy—about 3-4 minutes using a hand or stand mixer. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures even distribution of dry ingredients for a consistent texture.

Step 4: Create the Batter

With the mixer on low speed, alternate adding the dry mixture and the buttermilk to the butter-egg mixture. Begin and end with the dry ingredients. Once incorporated, slowly mix in the hot brewed coffee—this deepens the chocolate flavor and adds moisture. Gently fold in the chocolate chips.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay!). Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Make the Ganache

While the cake cools, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heat-safe bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.

Step 7: Assemble the Masterpiece

Place the cooled cake on a serving plate. Pour the ganache over the top, allowing it to drip naturally over the sides. While the ganache is still soft, generously top the cake with Nestlé Toll House chocolate chunks, pressing slightly so they stay in place.

Step 8: Set and Serve

Let the cake sit at room temperature until the ganache is set—or refrigerate for 20–30 minutes if you’re in a hurry. Slice, serve, and prepare for chocolate overload in the best way possible.

Storage Instructions

To keep your Nestle’s House Toll Death by Chocolate Cake fresh and irresistible:

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Make sure it’s in a cool spot away from direct sunlight.
Refrigerator: For longer freshness, refrigerate it for up to 5 days. Allow it to come to room temperature before serving for best texture and flavor.
Freezing: Yes, you can freeze it! Wrap slices (or the whole cake) tightly in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before serving.

Estimated Nutrition (Per slice, based on 12 servings)

Calories: 480
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 58g
Sugar: 40g
Protein: 5g
Fiber: 3g

Note: Nutritional values may vary slightly depending on exact ingredient brands and portion sizes.

Frequently Asked Questions

1. Can I use milk chocolate instead of semi-sweet chocolate?

Absolutely! The flavor will be sweeter and creamier, which some people prefer.

2. What can I use instead of buttermilk?

You can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes to create a quick buttermilk substitute.

3. Do I have to use coffee in the batter?

Not necessarily. The coffee simply enhances the chocolate flavor. You can replace it with hot water if you prefer.

4. How do I make the cake more moist?

Make sure not to overbake it! Also, using room temperature ingredients and adding a touch more buttermilk can help boost moisture.

5. Can I make this cake in a round pan or bundt pan?

Yes, but adjust baking times accordingly. A bundt pan may need 5–10 more minutes, while round pans may cook a bit faster.

6. Can I skip the ganache and just use frosting?

Of course! Chocolate buttercream or whipped ganache work beautifully as well.

7. How do I prevent the chocolate chunks from falling off?

Press them gently into the ganache while it’s still slightly warm, so they stick better as it cools.

8. Is this cake suitable for kids?

Yes, though it is very rich. If you’re concerned about the coffee, you can swap it out for hot water without affecting the taste too much.