264 cocoa cake recipes

Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Family tree cookies are giant chocolate cookies shaped like trees with branches for piping family names. A fun baking project with kids using cocoa dough, chocolate chips, and royal icing.

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

Cola chocolate cake with marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts. A true Southern classic.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

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

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

A boozy chocolate sheet cake laced with peppermint schnapps and sweetened condensed milk, topped with a minty schnapps frosting. Big batch, bold flavor, and ready in an hour.

Brownie pecan pie bars combine a fudgy cocoa brownie base with a buttery pecan pie topping baked in layers. Two textures in one bar: dense chocolate on the bottom, gooey caramelized pecans on top.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.