Pro Tips and Variations
Greasing the bundt pan very well is the key to getting this ultra‑moist cake out in one gorgeous piece. Many bakers swear by a thin coat of shortening plus flour, or a baking spray that includes flour, especially for rich pudding bundts.
If using sour cream, the cake will be slightly tangier and a bit richer; with buttermilk, you’ll get a slightly looser batter and a similar tender crumb. Both options keep the cake moist and give a more complex flavor than water or plain milk.
Easy variations:
- Use mini chocolate chips if you want more even chocolate distribution throughout the crumb.
- Swap pecans for walnuts or leave the nuts out entirely if serving nut‑free; the icing still sets beautifully without them.
- Add a pinch of espresso powder to the batter for even deeper chocolate flavor without turning it into a “coffee cake.”
- Dust the cooled cake with powdered sugar in addition to or instead of the glaze for a simpler finish.
Storage and Make‑Ahead
This cake is ideal for making ahead because the sour cream/pudding base keeps it moist for days.
- Room temperature: Once completely cool and glazed, store the cake in an airtight container or cover tightly with plastic wrap. It stays moist at room temperature for up to 3 days.
- Refrigerator: If your kitchen is warm, you can refrigerate the cake well‑wrapped; bring slices to room temperature or warm briefly before serving for the best texture.
- Freezer: For longer storage, cool the cake fully (preferably before glazing), wrap tightly in plastic wrap and then in foil, and freeze for up to about 2–3 months. Thaw overnight in the refrigerator and glaze before serving, or freeze individual slices for single‑serve desserts.
FAQ
Can I use a different chocolate cake mix?
Yes. Any standard Devil’s Food or rich chocolate cake mix of similar size will work, though flavor and sweetness can vary slightly by brand. The pudding, sour cream/buttermilk, and coffee do most of the “doctoring” work.
What if I don’t want to use coffee?
You can substitute hot water or milk for the brewed coffee. The cake will still be moist and chocolatey; coffee simply boosts the chocolate flavor and adds depth.
Do I have to use Nestle Toll House chips?
Nestle Toll House is classic for this recipe, but any good‑quality semi‑sweet or dark chocolate chips will work. Using a brand you like snacking on guarantees you’ll love the flavor in the cake.
How do I prevent the cake from sticking to the pan?
Grease every groove of the bundt pan thoroughly, dust with flour if not using a baking spray with flour, and let the cake cool about 10 minutes before inverting. Over‑cooling in the pan can sometimes make it stick more, especially with lots of chocolate chips.
Can I reduce the sweetness or chocolate intensity?
You can reduce the chocolate chips to 1 1/2 cups and/or drizzle only part of the icing on top. Serving with lightly sweetened whipped cream instead of ice cream also balances the richness.
Conclusion and Call to Action
Nestle Toll House Death by Chocolate Cake turns a simple cake mix into a deeply fudgy, ultra‑moist bundt loaded with chocolate chips and finished with a warm cocoa‑pecan glaze. It’s the kind of dessert that anchors a celebration table, travels well, and guarantees every chocolate lover at the party goes back for seconds.