396 coco recipes

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Eggless chocolate banana snack cake with mashed ripe banana, cocoa, brown sugar, and a vinegar-baking soda lift. Topped with melted chocolate chips. A no-egg, no-dairy 8-inch square cake.

A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Double-chocolate shortbread cookies dipped on each end in white and semisweet chocolate. Rich, buttery, and elegant with a tender snap and triple chocolate flavor.

A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.

Easy to make and turns out moist and fluffy using pistachio pudding mix.

Nanaimo bars revisionist with a peppermint twist on the Canadian classic. A chocolate-graham cracker base, vanilla pudding buttercream middle, and melted chocolate top layer. No-bake and ready in an hour.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

These are extremely low in fat, and the taste is more slightly bitter dark chocolate than the milk-chocolate sweet of most brownies, however if you love chocolate, they're a great treat!

Chocolate crossword cookies: thick, chewy chocolate bar cookies loaded with chocolate chips, baked in a pan and cut into squares. A bake-sale favorite with a brownie-cookie hybrid texture.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Cocoa branana muffins blend bran flakes, ripe bananas, and unsweetened cocoa for high-fiber chocolate muffins. Egg whites and skim milk keep them lighter than typical bakery banana bread.