Get ready for a chocolate overload in the best way possible. Nestlé’s House Toll Death by Chocolate Cake is every chocolate lover’s dream come true. With incredibly moist cocoa cake layers, whipped chocolate buttercream, a glossy ganache glaze, and a final touch of chopped Nestlé chocolate, this dessert is downright luxurious. It’s the kind of cake that looks impressive but comes together with everyday ingredients—perfect for birthdays, celebrations, potlucks, or just when you want to treat yourself. Every bite delivers deep chocolate flavor, soft texture, and just the right touch of sweetness. Trust us, this one’s going straight into your favorite recipes folder.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water or hot coffee (for deeper flavor)
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the Ganache:
1 cup Nestlé Toll House semi-sweet chocolate chips
½ cup heavy cream
Optional Toppings:
Chopped chocolate chunks or curls
White chocolate chips
Extra buttercream for piping swirls or borders
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the buttermilk, oil, eggs, and vanilla extract. Mix just until everything comes together—don’t overmix. Slowly stir in the hot water or coffee; the batter will be thin but smooth.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
To make the buttercream, beat softened butter on medium-high speed until creamy and smooth. Gradually sift in the powdered sugar and cocoa powder, beating between additions. Add vanilla, salt, and cream, and beat for several minutes until fluffy and spreadable.
If your cake layers domed while baking, level them with a serrated knife. Spread a generous amount of chocolate buttercream between the cooled cake layers and cover the top and sides. Smooth it out as best you can—it doesn’t have to be perfect, the ganache will cover it!
To make the ganache, heat the cream in a saucepan or microwave until just beginning to simmer. Pour it over the chocolate chips in a heat-safe bowl. Let it sit for 1 minute, then stir slowly until silky and smooth. Allow to cool slightly before pouring.
Drizzle the ganache over the frosted cake, letting it naturally drip over the edges. Top with your favorite chocolate garnishes—Nestlé chocolate chunks, curls, white chocolate chips, or piped buttercream swirls.
Refrigerate for 20–30 minutes before slicing to help everything set beautifully. Serve at room temperature for the best texture and flavor.
Notes
- Use coffee instead of hot water for a richer, deeper chocolate flavor—it won’t taste like coffee, but it enhances the cocoa
- The cake layers can be made a day ahead and stored wrapped at room temperature
- Leftover buttercream can be piped as decoration or frozen for future use
- Chill the cake slightly before slicing for cleaner cuts
Nestlé’s House Toll Death by Chocolate Cake
Get ready for a chocolate overload in the best way possible. Nestlé’s House Toll Death by Chocolate Cake is every chocolate lover’s dream come true. With incredibly moist cocoa cake layers, whipped chocolate buttercream, a glossy ganache glaze, and a final touch of chopped Nestlé chocolate, this dessert is downright luxurious. It’s the kind of cake that looks impressive but comes together with everyday ingredients—perfect for birthdays, celebrations, potlucks, or just when you want to treat yourself.
- Total Time: 1 hour
- Yield: 12 slices
Ingredients
or the Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water or hot coffee (for deeper flavor)
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the Ganache:
1 cup Nestlé Toll House semi-sweet chocolate chips
½ cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the buttermilk, oil, eggs, and vanilla extract. Mix just until everything comes together—don’t overmix. Slowly stir in the hot water or coffee; the batter will be thin but smooth.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
To make the buttercream, beat softened butter on medium-high speed until creamy and smooth. Gradually sift in the powdered sugar and cocoa powder, beating between additions. Add vanilla, salt, and cream, and beat for several minutes until fluffy and spreadable.
If your cake layers domed while baking, level them with a serrated knife. Spread a generous amount of chocolate buttercream between the cooled cake layers and cover the top and sides. Smooth it out as best you can—it doesn’t have to be perfect, the ganache will cover it!
To make the ganache, heat the cream in a saucepan or microwave until just beginning to simmer. Pour it over the chocolate chips in a heat-safe bowl. Let it sit for 1 minute, then stir slowly until silky and smooth. Allow to cool slightly before pouring.
Drizzle the ganache over the frosted cake, letting it naturally drip over the edges. Top with your favorite chocolate garnishes—Nestlé chocolate chunks, curls, white chocolate chips, or piped buttercream swirls.
Refrigerate for 20–30 minutes before slicing to help everything set beautifully. Serve at room temperature for the best texture and flavor.
Notes
Use coffee instead of hot water for a richer, deeper chocolate flavor—it won’t taste like coffee, but it enhances the cocoa
The cake layers can be made a day ahead and stored wrapped at room temperature
Leftover buttercream can be piped as decoration or frozen for future use
Chill the cake slightly before slicing for cleaner cuts
FAQs
Can I use a different type of chocolate for the ganache?
Yes! Milk or dark chocolate chips work too—just adjust the sweetness level of your buttercream to balance it out.
What if I don’t have buttermilk?
No problem! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’ve got a great homemade substitute.
Can I make this cake in a 9×13 pan instead?
Absolutely. Bake at the same temperature for about 35–40 minutes. You’ll have a single-layer sheet cake that’s easier to transport and slice.
Does this cake need to be refrigerated?
Only if you plan to keep it for more than a day or two. Otherwise, it’s fine at room temperature (covered) for up to 48 hours.
Can I freeze it?
Yes! You can freeze the layers before frosting, or freeze leftover slices. Wrap tightly and store in the freezer for up to 2 months