2,872 chocolate desert recipes

Toll House chocolate oat bars made in the microwave in under 10 minutes. Oats, brown sugar, walnuts, and chocolate chips with a melted chocolate top layer.

No-bake chocolate cookies with melted chocolate chips, crushed graham crackers, coconut, and chopped nuts. Three steps, 15 minutes, zero oven time needed.

Strawberry brownie torte with fudgy brownie layers, strawberry-studded vanilla ice cream filling, and a homemade chocolate sauce. A frozen layered dessert that's easier to make than it looks.

Summer celebration chocolate cake swaps some oil for applesauce in a buttermilk-cocoa sheet cake, topped with quick chocolate frosting. A potluck-ready eggless crowd-pleaser.

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.

No-bake fruit and nut energy balls with dates, raisins, walnuts, sunflower seeds, and cocoa powder. A naturally sweetened snack with no added sugar, ready in 10 minutes.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.

Ultra chocolate cheesecake with cocoa in both the mocha cookie crust and the creamy sour cream filling. Double the chocolate, intensely rich, and baked until silky smooth for serious chocolate lovers.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Chocolate bar Easter cake made by melting real milk chocolate bars into the batter with sour cream, brown sugar, and vanilla. Rich, moist, and ready for your favorite frosting.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.