950 cake chocolate recipes

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

Mocha marble cake made with tofu, tahini, honey, and coffee substitute swirled with chocolate glaze on a graham cracker crust. Creamy, dairy-free, and egg-free.

A four-layer sponge cake with three different pudding fillings: cherry-almond, crushed pineapple, and chocolate-pecan, all wrapped in fresh whipped cream. A showstopping no-bake dessert that chills overnight.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

Creamy, nutty and chocolaty cake, everyone loves it!

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

Chocolate shortcakes made with cocoa powder, cold butter, and buttermilk. A biscuit-style base for strawberry shortcake with chocolate, cream, and a chocolate drizzle.

Chocolate cupcakes stuffed with maraschino cherry and pecan cream cheese filling, topped with lush frosting, a whole cherry, and a pecan half. Holiday dessert with retro charm.

Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.