455 coco recipes

Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Moist chocolate zucchini cake packed with wheat germ, cocoa, warm spices, and semi-sweet chocolate chunks. The sneakiest way to use up garden zucchini in a rich bundt cake.

Sugar-free chocolate Bundt cake leavened with both yeast and baking powder, made with cocoa powder and liquid sweetener. A unique yeast-risen cake with a bread-like crumb and deep chocolate flavor.

Pumpernickel bread for the bread machine with rye and whole wheat flour, molasses, cocoa powder, caraway seeds, and golden raisins. Dark, dense, and deeply flavored.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

Three-layer German chocolate cake with mashed potatoes in the batter for a tender crumb, German milk chocolate, and a cooked pecan-coconut frosting that's stirred for 12 minutes until golden.

No-egg applesauce cake with cocoa, warm spices, raisins, and nuts. Three cups of hot applesauce replace the eggs and most of the fat for an incredibly moist, spiced sheet cake.