Nestlé Toll House Death by Chocolate Cake: A Rich, Decadent Chocolate Dessert

Few desserts are as unapologetically chocolatey as a Nestlé Toll House Death by Chocolate Cake. This indulgent layer cake combines a moist chocolate crumb with melted dark chocolate, strong coffee, and a silky chocolate frosting. The result is a dessert that feels luxurious without requiring complicated pastry techniques.

What makes this cake especially interesting is that chocolate isn’t limited to one component. Chocolate morsels are incorporated directly into the cake batter and are also used to create the frosting. Strong coffee intensifies the chocolate flavor, while sour cream contributes richness and helps keep the cake tender.

Ingredients

For the Cake

• 1½ cups granulated sugar
• 1½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup strong brewed coffee
• 1 cup Nestlé Toll House dark chocolate morsels
• ½ cup vegetable oil
• ½ cup sour cream, preferably at room temperature
• 2 large eggs
• 1½ teaspoons vanilla extract

For the Chocolate Frosting

• ⅔ cup heavy whipping cream
• 5 tablespoons unsalted butter, cut into pieces
• 3 tablespoons granulated sugar
• 3 tablespoons water
• ⅛ teaspoon salt
• 1⅔ cups Nestlé Toll House dark chocolate morsels
• ½ teaspoon vanilla extract

The ingredient quantities above follow the official Nestlé Toll House version, which makes approximately 16 servings.

Equipment

You’ll need:

• Two 8-inch round cake pans
• Parchment or wax paper
• Two large mixing bowls
• A small heavy saucepan
• A medium saucepan
• A whisk
• A rubber spatula
• Wire cooling racks
• An offset spatula or cake spatula

Step 1: Prepare the Cake Pans

Begin by preheating the oven to 325°F (165°C).

Grease two 8-inch round cake pans thoroughly. Place a circle of parchment or wax paper on the bottom of each pan and grease the paper as well.

This preparation is important because chocolate cakes can be more difficult to remove cleanly than lighter cakes. The parchment gives the baked layers an easier release.

Step 2: Combine the Dry Ingredients

Place the sugar, flour, baking soda, and salt in a large mixing bowl.

Whisk everything together until the ingredients are evenly distributed.

At this point, don’t add the chocolate or liquid ingredients yet. Keeping the dry mixture separate makes it easier to combine everything evenly later.

Step 3: Melt the Chocolate With Coffee

Pour the strong brewed coffee into a small heavy saucepan and bring it just to a simmer.

Remove the saucepan from the heat.

Add 1 cup of the dark chocolate morsels to the hot coffee. Whisk until the chocolate has completely melted and the mixture becomes smooth.

Let the mixture cool slightly.

The coffee serves an important purpose here. Rather than making the finished cake taste strongly of coffee, it helps emphasize the depth of the chocolate flavor.

Step 4: Prepare the Wet Mixture

In another large bowl, whisk together:

• Vegetable oil
• Sour cream
• Eggs
• 1½ teaspoons vanilla extract

Continue whisking until the mixture is smooth.

Pour in the slightly cooled chocolate-and-coffee mixture and whisk again until everything is well incorporated.

The combination of sour cream and oil gives the cake a particularly moist texture.

Step 5: Combine the Wet and Dry Ingredients

Now gradually incorporate the chocolate mixture into the bowl containing the dry ingredients.

The official method recommends adding the wet mixture in three additions, whisking well after each addition.

Don’t be alarmed when you see the consistency of the batter. It is relatively thin compared with many traditional cake batters.

Once the ingredients are combined and there are no obvious pockets of dry flour, stop mixing.

Step 6: Divide and Bake

Divide the batter evenly between the two prepared cake pans.

Place both pans in the preheated 325°F (165°C) oven.

Bake for approximately 33–35 minutes.

Begin checking toward the end of the baking time. A wooden pick inserted into the center should come out clean or with only a few moist crumbs.

Avoid unnecessarily extending the baking time. A chocolate cake can lose its desirable moist texture when overbaked.

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