This chocolate marble pound cake is a sweet way to say hello to spring by pairing the flavor of raspberries with the chocolate. The hint of raspberry is a wonderful complement to the chocolate.
This cake gets its raspberry flavor from raspberry jam. You add some to the vanilla batter and brush the finished cake with a thin layer of the jam before glazing it with a chocolate ganache.
These chocolate covered sandwich cookies with dulce de leche have roots in Argentina, where soft sandwich cookies filled with dulce de leche are a popular sweet treat.
These cookies are similar to my orange-scented alfajores, but with a chocolate ganache coating. In addition, these cookies include a lot of whole wheat flour and are only lightly sweet to counteract the dulce de leche and the ganache.
These chocolate mint whoopie pies, with fluffy peppermint buttercream sandwiched between two rounded layers of soft dark chocolate cake, are the perfect combination of flavors.
With the deep chocolate flavor of the cake and the cool peppermint flavor of the buttercream, there's a good chance that these whoopie pies will become one of your family's favorite desserts.
These Mini Chocolate Bundt Cakes will totally satisfy a chocolate cake lover's cravings.
You'll love these tiny cupcake-sized individual cakes. They are super moist and rich and they are a fun way to get your daily dose of rich chocolate cake. They are made with a decadent chocolate cake and are also topped with a rich chocolate ganache.
These dark chocolate skull cakes are a scary fun dessert to serve at a Halloween party or just to have in the kitchen to celebrate the coming holiday.
With pomegranate arils for eyes and vanilla sprinkles for teeth, these little two-bite dark chocolate cakelets are a great way to have a decadent dessert without over indulging. Unless you are like me and secretly grab one every time you pass through the kitchen.
This tofu chocolate mousse is rich, creamy, and so easy to make. With only about 15 minutes of prep time you can make this decadent tasting dessert.
This tofu chocolate mousse is a no cook, no bake dessert with a rich chocolatey taste. With just a few ingredients and a food processor, you can assemble and this dessert in just a few minutes. Everyone will love it and have no idea that it is made with tofu.
This double chocolate zucchini bread contains both cocoa powder and half of a pound of chocolate chunks.... and two medium zucchinis. It's the perfect recipe for hiding your extra zucchini.
Yes, it's zucchini season, that time of year when everyone has an overabundance. This is a great and tasty way to use some of that zucchini. If you look very closely, you can see evidence of the zucchini, but just don't tell the kids.
This Milk Chocolate Ice Cream is dense and creamy and has a super chocolate flavor that is both intense but still captures the essence of milk chocolate.
The texture of this ice cream is almost like a cold, creamy candy bar, if you can imagine.
These homemade Chocolate Crunch Bars capture the nostalgic flavors of the milk chocolate and puffed rice cereal candy bar we all love.
With just three ingredients, you can recreate the flavor of one America's favorite chocolate candy bars.
This No Bake S'mores Pie is a wonderful way to use the flavors of your favorite campfire treat to create a showstopping dessert.
You don't need a campfire or metal skewers (or as my Girls Scout troop used to use, untwisted metal hangers) to make this dessert!
Chocolate sables are a lovely French shortbread cookie that has a "sandy" crumbly texture.
These are wonderful, pop-able chocolate cookies. These cookies are rustic in appearance and sophisticated in flavor. With two kinds of chocolate, both cocoa flour and grated bittersweet chocolate, these cookies will satisfy your cravings.
These hot chocolate cookies are a tasty treat made with packets of hot cocoa mix. How fun is that?
They're topped with a marshmallow part way through baking and then topped with melted chocolate after baking.
Crushed peppermint candy gives these Chocolate Peppermint and Chocolate Chip Cookies an extra festive look.
If you need a cookie recipe for Christmas gifts, make these chocolate and peppermint cookies. You'll get a yield of about 45 cookies, and they will last up to 10 days at room temperature and at least 30 days in the freezer.
This simple and easy chocolate cake is so moist and light, and is topped with an amazing chocolate and cream cheese frosting.
If you need to quickly whip up a wonderful chocolate cake, try this one. You only need one bowl for the cake.... and you don't need an electric mixer. In fact, everything, including the frosting, is mixed by hand.
These sourdough chocolate brownies are rich, fudgy, gooey, and completely chocolate-y.
If you are looking for recipes for using your sourdough starter, add these brownies to your list.
These sourdough chocolate muffins, loaded with chocolate chips, are a tasty way to use your extra sourdough starter.
These sourdough chocolate muffins are deeply chocolate-y. The batter is loaded with cocoa along with semi-sweet chocolate chips. Double chocolate.
These chocolate peppermint brownies are wonderful fudgy bites that will remind you of one of your favorite Girl Scout cookies, Thin Mints... only much fudgier.
These brownies are super fudgy and are glazed with a deep chocolate ganache that is decorated with a white chocolate drizzle.
Chocolate brigadeiros are the unofficial national candies of Brazil. They combine the elegance of truffles with the chewiness of chocolate fudge. Evidently, in Brazil, you can't have a birthday party or a wedding with out serving brigadeiros.
In Brazil, they are sold both in fancy candy stores and also as a street food. Typically, they are rolled in chocolate sprinkles after shaping, but you can coat them in colorful sprinkles, finely chopped nuts, or even cocoa powder like truffles.
These chocolate almond muffins are moist and exceptionally and deeply chocolatey.
There's a bakery and café in Santa Monica California called Huckleberry Café. In 2014, Zoe Nathan wrote a cookbook, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen. It's a gorgeous book filled with amazing photos and recipes. It's also a great read.
These amazing little chocolate-espresso cakes are filled with a mocha French butter cream and topped with a fabulous burnt caramel sauce.
These little cakelets are moist, chocolate-y, and have a hint of espresso flavor that's there mostly to enhance the flavor of the chocolate. I have to admit, this is probably the best chocolate cake I have ever made or tasted. Seriously.
