524 cocka recipes

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.

Classic Canadian Nanaimo bars with a chocolate-coconut-nut base, creamy custard powder buttercream middle, and a glossy semi-sweet chocolate top. No-bake and freezer-ready.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Moist, sweet, chocolaty chocolate casseroles are great dessert at any occasion.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Mocha brownies with cocoa and instant coffee topped with a boiled coffee icing and marbled melted chocolate drizzle. Fudgy, shiny, and intensely caffeinated.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Tender sliced pears baked beneath a rich cocoa batter with dark brown sugar and golden syrup. This British-style chocolate pear pudding serves 8 and comes together in about an hour.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

No-bake chocolate fingers made with powdered milk, cocoa, powdered sugar, raisins, cherries, and candied peel. A fudgy, fruit-studded candy that firms up in the fridge.

A rich and delicious cheesecake that's simple to make and easy to enjoy!

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.