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The Ultimate Nestl ® Toll House® Chocolatier Chocolate Cake recipe

The Ultimate Nestle Toll House Chocolatier Chocolate Cake.

Passionate about chocolate? If so, you’resure to savor this sinfully moist, fudgy cake covered in an indulgentlyrich chocolate frosting. It might just be the ultimate dark chocolatelayer cake.

Recipe: The Ultimate Nestl ®Toll House®
Chocolatier Chocolate Cake

1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup strong coffee
6 ounces NESTL ® TOLL HOUSE® CHOCOLATIER DarkChocolate Baking Bar, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2/3 cup heavy whipping cream
5 tablespoons unsalted butter, cut into 1/2-inch pieces
3 tablespoons granulated sugar
3 tablespoons water
1/8 teaspoon salt
10 ounces NESTL ® TOLL HOUSE® Dark Chocolate BakingBar, finely chopped
1/2 teaspoon vanilla extract

  • For Cake: Preheat oven to 325°F (160°C).Grease two 8-inch-round cake pans. Line bottoms with wax paper.
  • Combine sugar, flour, baking soda andsalt in large bowl. Bring coffee to simmer in small, heavy-dutysaucepan. Remove from heat. Add chocolate; whisk until chocolateis melted and smooth. Cool slightly.
  • Whisk vegetable oil, sour cream, eggsand vanilla extract in another large bowl to blend. Add chocolate-coffeemixture; whisk to blend well. Add one-third of chocolate-sourcream mixture to dry ingredients; whisk to blend well. Add remainingchocolate-sour cream mixture in 2 more additions, whisking wellafter each addition. Divide batter equally between prepared pans.(Batter will be thin.)
  • Bake for 33 to 35 minutes or until woodenpick inserted in centers comes out clean. Cool in pans on wireracks for 10 minutes. Run knife around edges of cakes. Invertonto wire racks; remove wax paper. Cool completely. Spread frostingbetween layers and over top and sides of cake. Store any leftovercake in refrigerator. Bring to room temperature before serving.
  • For Frosting: Bring cream, butter, sugar,water and salt to simmer in medium, heavy-duty saucepan overmedium heat, stirring frequently. Remove from heat. Immediatelyadd chocolate; let stand for 2 minutes. Whisk until melted andsmooth. Add vanilla extract. Pour into medium bowl. Refrigerate,stirring occasionally, for about 1 1/2 hours or until thick enoughto spread.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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    Chocolatier Chocolate Cake recipe was useful and interesting, you can share it with your friends or leave a comment.

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