3,717 cocolate cake recipes

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Savory bread machine olive bread studded with briny olives for Mediterranean-inspired sandwiches and appetizer boards

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Chocolate apple crisp bars with an oat-brown sugar base layered with chopped apples, mini chocolate chips, and pecans. Buttery, crunchy, and cut into squares for easy serving.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

Chocadamia coconut delights pack cocoa, buttery macadamia nuts, and shredded coconut into tender chocolate drop cookies. A tropical spin on a bakery-case chocolate cookie.

Soft, sugar-coated cookie drops studded with mint chocolate chips. Made with oil instead of butter for a tender crumb that stays chewy for days.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

A sugar-free dirt cake made with devil's food cake mix, chocolate pudding, cream cheese, and crushed cookies on top. All the fun of a classic dirt cake without the added sugar.

Chocolate zucchini bread is a moist, cocoa-rich quick bread that hides shredded zucchini in a tender chocolate crumb. The summer garden trick that turns oversized squash into dessert.

Beatles cookies are soft, cake-like drop cookies made with sour cream, chocolate chips, and a cinnamon-sugar topping. The tangy batter and warm spice finish make these an addictive cookie jar staple.

Chocolate teacake loaf with cocoa, buttermilk, plumped currants, and chopped pecans. A not-too-sweet British-style cake baked in a loaf pan.

Cotton Cake: a vintage chocolate layer cake where mashed potato keeps the crumb cloud-tender, layered with marshmallow filling and a cloud of foaming icing on top.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

This egg-free, dairy-free chocolate cake mixes right in the pan. Cocoa, coffee, and vinegar create a rich, moist crumb topped with cinnamon sugar. No bowls to wash, no excuses not to bake.

Layered caramel brownies with German sweet chocolate, a gooey melted caramel center, chocolate chips, and walnuts. Fudgy, chewy, and utterly over the top. Makes 25.