Nestle Toll House Death by Chocolate Cake
Ingredients:
For the Cake:
1 box Devil's Food cake mix
1 box (3.9 oz) instant chocolate pudding mix
5 large eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup sour cream or buttermilk
3/4 cup brewed coffee (cooled slightly)
2 cups Nestle Toll House chocolate chips
For the Ganache Icing:
1 stick (1/2 cup) unsalted butter
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1/2 cup chopped pecans (optional)
Instructions:
For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together the Devil's Food cake mix and instant chocolate pudding mix.
In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and cooled coffee.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix.
Gently fold in the chocolate chips using a spatula.
Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
For the Ganache Icing:
In a saucepan over low heat, melt the butter.
Remove from heat and whisk in the cocoa powder until smooth.
Stir in the powdered sugar, vanilla extract, and milk.
If using, stir in the chopped pecans.
Pour the warm ganache over the cooled cake.
Prep Time: 15 minutes