1,680 coco coco recipes

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Chocolate sandwich cookies with a pastel mint wafer hidden inside each one. Thin cocoa dough rounds sealed with a fork, sugared on top, and baked until set. A fun surprise cookie.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Chocolatetown special cake is a rich cocoa buttermilk layer cake with tender crumb and deep chocolate flavor, frosted with buttercream. A Hershey's classic.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

This cake is moist and tastes fantastic. It is also one of the easiest cakes to make.

Crazy cake, also known as wacky cake, is an egg-free and dairy-free chocolate sheet cake made with vinegar and oil. Depression-era one-pan recipe that bakes in 35 minutes.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

No bake chocolate peanut butter oatmeal cookies that drop straight from the saucepan onto waxed paper. The classic stovetop cookie that sets into fudgy, chewy rounds in under 30 minutes with no oven required.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Homemade chocolate cream pie with a stovetop cocoa custard filling poured into a baked shell. Old-fashioned, no-bake-friendly, ready for meringue or whipped cream on top.

Sugar-free chocolate spread made with cocoa, butter, reduced-fat cream cheese, and artificial sweetener. A diabetic-friendly Nutella alternative that keeps for days in the fridge.

Classic cocoa brownies made by beating eggs and sugar for 5 minutes until fluffy, then folding in cocoa, flour, melted margarine, and chopped pecans. Simple pantry ingredients, rich results.