Death by Chocolate Cake
An indulgent dessert for chocolate lovers featuring moist sponge and velvety ganache, perfect for parties or special occasions.
Ingredients
Cake Ingredients
- 1 box Devil's Food cake mix A base for the cake
- 1 box (3.9 oz) instant chocolate pudding Adds richness and moisture
- 5 large eggs Large eggs are preferred
- 1 tsp vanilla extract For flavoring
- 3/4 cup vegetable oil Keeps the cake moist
- 1 cup sour cream or buttermilk Adds moisture
- 3/4 cup brewed coffee Enhances chocolate flavor
- 2 cups Nestlé Toll House chocolate chips Fold into the batter
Ganache Topping
- 1 stick salted butter Melted for ganache
- 2 tbsp cocoa powder For chocolate flavor in ganache
- 1/2 box powdered sugar Sweetens the ganache
- 1 tsp vanilla extract For flavoring the ganache
- 3 tbsp milk To thin out the ganache
- 1/2 cup pecan pieces For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
- In a large bowl, combine the Devil's Food cake mix and the instant chocolate pudding.
- Add the eggs, vanilla extract, vegetable oil, sour cream (or buttermilk), and brewed coffee. Mix until smooth.
- Gently fold in the Nestlé Toll House chocolate chips.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Allow the cake to cool.
Ganache Preparation
- Melt the salted butter in a saucepan over medium heat.
- Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until smooth.
- Drizzle ganache over the cooled cake and sprinkle with chopped pecans.
- Allow the ganache to set for 10-15 minutes before serving.
Notes
For added flavor, serve warm with vanilla ice cream. Store leftovers in an airtight container; can refrigerate for up to a week or freeze for longer storage.