851 cocolate cake recipes

Pumpkin bread loaded with semisweet chocolate chips, warm cinnamon, and nutmeg. A brown-sugar dusting in the pans bakes into a sweet, slightly crisp crust around a moist, tender crumb. The holiday quick bread that vanishes fast.

No-bake chocolate cookies with melted chocolate chips, crushed graham crackers, coconut, and chopped nuts. Three steps, 15 minutes, zero oven time needed.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

An Italian chocolate hazelnut cake from Turin with homemade gianduja paste, whipped chocolate cream filling, apricot jam, and a brandy-liqueur soak. A show-stopping patisserie-level dessert.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Flourless chocolate espresso torte with a pound of semi-sweet chocolate, Kahlua, and 8 eggs baked in a water bath. Dense, fudgy, and intensely rich.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.

No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.

Hazelnut melting moments with ground filberts, lemon zest, and a pool of melted chocolate in the center. A delicate thumbprint cookie dusted with powdered sugar.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.