458 cocka recipes

Simple but irresistible, this cake is great for dessert after dinner.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Crazy chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda create the lift in this one-bowl Depression-era recipe that bakes up surprisingly moist and rich.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

This egg-free, dairy-free chocolate cake mixes right in the pan. Cocoa, coffee, and vinegar create a rich, moist crumb topped with cinnamon sugar. No bowls to wash, no excuses not to bake.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Slice-and-bake chocolate icebox cookies rolled in chopped pecans and topped with melted milk chocolate. Make the dough ahead, chill overnight, and bake 8 dozen in minutes.

Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.