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A tall homemade Death by Chocolate cake made with rich Devil’s Food cake, chocolate pudding, and Nestlé Toll House chocolate chips, topped with a glossy warm chocolate ganache and chopped walnuts. One slice is cut to reveal the ultra-moist, chocolate-packed interior with melted chocolate chips throughout. Served on a rustic cake stand in warm natural light for a decadent bakery-style dessert presentatio

Death by Chocolate Cake

Ultra-moist Death by Chocolate Cake made with devil’s food cake mix, instant chocolate pudding, coffee, sour cream, and two cups of chocolate chips. Intense chocolate flavor and a tender, fudgy crumb with minimal effort.
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Prep Time 10 minutes
Cook Time 50 minutes
15 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box devil’s food cake mix
  • 1 box 3.9 oz instant chocolate pudding mix
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup vegetable oil
  • 1 cup sour cream or buttermilk
  • ¾ cup strong coffee cooled
  • 2 cups Nestlé Toll House chocolate chips

Equipment

  • Large mixing bowl, 9×13-inch pan or two 9-inch rounds, whisk or spoon

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch pan (or two 9-inch rounds).
  2. In a large bowl, combine cake mix and pudding mix.
  3. Add eggs, vanilla, oil, sour cream (or buttermilk), and coffee. Mix until smooth.
  4. Fold in chocolate chips.
  5. Pour into prepared pan and bake 40–50 minutes, until a toothpick comes out with moist crumbs.
  6. Cool 10–15 minutes before serving or frosting. Optional: top with simple chocolate frosting or ganache.

Notes

Coffee deepens chocolate flavor without tasting like coffee. Do not overbake—the cake should stay moist. Sour cream keeps it tender for days. Excellent made a day ahead. Freezes well unfrosted. Serve slightly warm for melty chips or at room temperature.