227 chocolate wafer recipes

A four-layer chocolate butter cake with ganache filling, whipped cream frosting, and a glossy dark chocolate glaze poured over the top. Bakery-level elegance made at home.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Fudgy chocolate tube cake studded with chocolate chips, walnuts, and fresh raspberries, finished with a glossy cocoa glaze. Chocolate and raspberry in every dense, moist bite.

Four-layer no-bake candy bar dessert with chocolate-butterscotch, peanut butter nougat, salted peanuts, and gooey caramel. Homemade Snickers bars in a 13x9 pan.

Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

A rich, moist double-chocolate layer cake with sour cream, cocoa powder, and a full bag of chocolate chips folded into the batter. Dom DeLuise's famous recipe that lives up to its outrageous name.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Lemon cinnamon cookies are crisp rolled shortbread-style cutouts scented with fresh lemon zest and warm cinnamon, glazed with egg wash and sparkling sugar. Old-world cookies leavened with baking ammonia for a shatter-crisp snap.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Chocolate peanut pie with melted semi-sweet chocolate, corn syrup, and unsalted peanuts in a from-scratch butter crust. Like a pecan pie but with chocolate and peanuts.