1,130 chocolate wafer recipes

Chocolate buttercream icing made with melted bittersweet chocolate, butter, shortening, meringue powder, and powdered sugar. A stable, pipeable frosting for decorating cakes.

Passover-friendly chocolate sponge cake made with matzo meal, grated sweet chocolate, orange juice, and 12 separated eggs. Light, airy, and kosher for Pesach.

Rich chocolate fudge layer cake made with cocoa cooked into a thick paste before mixing into the batter. Includes a from-scratch Chocolate Frosting Royale recipe.

Flourless chocolate roulade filled with vanilla whipped cream and dusted with cocoa. Eight eggs, two kinds of chocolate, and zero flour make this roll intensely rich and tender.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

A tri-colored Neapolitan bundt cake with vanilla, strawberry, and chocolate layers from one box of cake mix, finished with a drizzly chocolate glaze. A showstopper that's surprisingly easy.

Intensely chocolatey bundt cake using boxed mix, instant pudding, and chocolate chips. Rich, moist crumb ready in an hour with chocolate glaze drizzle.

Dark chocolate pecan torte with a fudgy, barely-set center, chopped pecans running through every bite and a glossy chocolate glaze poured over top. Flourless-style richness with just enough flour to hold it together.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.

Double chocolate bundt cake made with devil's food cake mix, chocolate pudding, sour cream, and a full bag of chocolate chips. Dense, fudgy, and finished with powdered sugar.

Nondairy chocolate rum mousse melts chocolate chips with water and rum, then folds in beaten egg whites for an airy four-ingredient dairy-free dessert. Keeps a week in the fridge.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Oversized peanut butter pizza cookies topped with chocolate frosting, cashews, candy pieces, coconut, gumdrops, and a white chocolate drizzle. A fun decorating project for kids.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.