3,717 cocolate cake recipes

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Kahlua brownies with unsweetened chocolate, coffee liqueur, and instant coffee, topped with a boiled chocolate icing and scattered semi-sweet chocolate chips.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

Italian gocci di cioccolata, chocolate drop cookies spiced with cinnamon, nutmeg, and cloves, baked soft and finished with a glaze. Old-world Italian drop cookie with warm holiday flavor.

Pudding brownies made with chocolate pudding mix for an extra fudgy, moist texture. A simple one-bowl brownie recipe with melted butter, eggs, and chopped nuts baked in an 8-inch pan.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

A chocolate cherry upside-down cake made without eggs or butter. Cherry pie filling bakes under a rich cocoa batter, then gets flipped for a stunning glossy cherry top.

Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.

Mrs Fields-style crispy cookies with chopped chocolate rice crispy bars baked into a buttery brown sugar cookie dough. Chewy center, crunchy edges, chunks of chocolate in every bite.

Chocolate crinkle cookies made with real melted unsweetened chocolate, rolled in powdered sugar, and baked until crackled. Deep, fudgy centers with a snowy sugar shell.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.

Mistletoe mint cookies are rich chocolate drop cookies topped with swirled mint candy pieces while still warm. A festive holiday cookie with a candy cane finish.