740 cocolate cake recipes

Every time I follow every step of this recipe, and the brownies are really good, I have never changed one thing. So nice.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Mocha frosting: cocoa, instant coffee, butter, and powdered sugar whipped into a silky chocolate-coffee glaze. Pipes, spreads, and stays put on cakes, brownies, and cupcakes.

Chocolate butter icing melts unsweetened chocolate with butter, then whisks in hot water, vanilla, and powdered sugar. Glossy, spreadable, and ready for cakes or brownies.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Self-saucing chocolate puddle pudding: a cocoa cake batter with boiling chocolate sauce poured over before baking. Vegan-friendly, egg-free, and magically creates its own gooey sauce.

A fast, easy chocolate frosting made from cocoa powder, sugar, and a splash of boiling water beaten with margarine until creamy. A quick, dairy-free way to frost any cake with real chocolate flavor.

Chocolate sour cream frosting with melted unsweetened chocolate, powdered sugar, and vanilla. A tangy, fudgy no-butter frosting that spreads smoothly over sheet cakes and layer cakes.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.

Cookies and cream angel food cake made with just two ingredients: angel food cake mix and crushed Oreo cookies folded into the batter. Light, airy, and speckled with chocolate cookie crumbs.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Chocolate leaves made by brushing melted chocolate onto real leaves and peeling away once set. An elegant no-bake garnish for cakes, tarts, and plated desserts.

Three-ingredient chocolate almond filling for cakes, pastries, and tortes: melted chocolate, butter, and toasted almonds blended into a spreadable ganache-like filling.

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.