Dessert Recipes

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Mississippi Pecan Mud Cake with Chocolate Frosting recipe

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Cocoa mocha bundt cake: a dark, deeply chocolatey bundt with a full cup of cocoa, brewed coffee, and buttermilk. Drizzle with caramel or chocolate sauce. From-scratch, no cake mix.

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.

Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.

Lighter cocoa brownies sweetened with liquid sweetener and applesauce instead of excess sugar, delivering chocolate satisfaction with a tender cake-like crumb.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

7-layer brownie ice cream cake with thin homemade brownie rounds stacked with vanilla ice cream and frozen in a springform pan. A make-ahead frozen dessert that slices like a dream.

Died and went to heaven chocolate cake is a deeply chocolate bundt that's secretly low-fat: buttermilk and hot coffee make it rich and moist with just a quarter cup of oil. Bittersweet, tender, and crowd-worthy.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Chocolate sponge roll cake filled with vanilla whipped cream and dusted in powdered sugar. A classic Swiss-roll method built on separated eggs for a light, flexible crumb that spirals without cracking.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Mocha spice roll cake is a warmly spiced sponge rolled around billowy coffee-cocoa whipped cream, then frosted and fork-scored to look like a bark log. A holiday-ready bûche de Noël with cinnamon, clove, and allspice woven through.