Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.
Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.
Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.
City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.
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.
Chocolate tofu cake that bakes up silky like cheesecake but lighter, blending firm tofu with ricotta, cream cheese and cocoa, spiked with Irish cream and coffee liqueur. A water bath keeps it custardy smooth.
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