If you’re a serious chocolate lover, this Death by Chocolate Cake is the dessert for you. It’s rich, moist, and packed with chocolate chips, then finished with a warm, buttery chocolate-pecan topping that makes every bite extra indulgent.
Served warm with a scoop of vanilla ice cream, this cake is an irresistible dessert for birthdays, holidays, family gatherings, or simply satisfying a serious chocolate craving.
🛒 Ingredients
For the Cake
- 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 brewed coffee, cooled slightly
- 2 cups Nestlé Toll House chocolate chips
For the Chocolate-Pecan Topping
- 1 stick (½ cup) salted butter
- 2 tablespoons cocoa powder
- ½ box powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- ½ cup chopped pecans
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Generously grease a Bundt pan, making sure to coat the center tube and all the grooves well.
2. Prepare the Cake Batter
In a large bowl, combine the Devil’s Food cake mix and instant chocolate pudding mix.
In a separate bowl, whisk together the eggs, vanilla, oil, sour cream or buttermilk, and brewed coffee until smooth.
Gradually combine the wet ingredients with the dry ingredients, mixing until the batter is smooth and well combined.
3. Add the Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the batter.
4. Bake
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for approximately 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
5. Cool and Release
Let the cake cool in the pan for about 10 minutes. Carefully invert it onto a cake plate or large serving platter.
🍫 Make the Chocolate-Pecan Topping
While the cake is cooling, prepare the topping.
Melt the salted butter in a saucepan over low heat. Stir in the cocoa powder, powdered sugar, vanilla extract, and milk until smooth and glossy.
Fold in the chopped pecans and immediately pour the warm chocolate topping over the cake, allowing it to drip naturally down the sides.
🍨 How to Serve
For the ultimate chocolate dessert, serve the cake warm with a scoop of vanilla ice cream. The contrast between the warm, rich cake and cool, creamy ice cream is absolutely delicious.
If the cake has cooled completely, individual slices can be gently warmed in the microwave before serving.
⭐ Tips for the Best Chocolate Cake
- Grease the Bundt pan generously to make releasing the cake easier.
- Let the coffee cool slightly before adding it to the batter.
- Don’t overmix once the ingredients are combined.
- Allow the cake to cool for about 10 minutes before turning it out of the pan.
- Pour the topping over the cake while it’s still warm for the best finish.
- For extra chocolate flavor, use high-quality chocolate chips.
📋 Recipe Information
Prep Time: 15 minutes
Bake Time: 45 minutes
Cooling Time: 10 minutes
Total Time: About 1 hour 10 minutes
Yield: 12–16 servings
Category: Dessert
Method: Baking
❤️ Final Thoughts
This Death by Chocolate Bundt Cake is rich, moist, and loaded with chocolate in every bite. The chocolate pudding keeps the cake incredibly tender, while the chocolate chips add pockets of melted chocolate throughout.
Finish it with the warm chocolate-pecan topping and a scoop of vanilla ice cream, and you have a decadent dessert that’s hard to resist.