Recipe Sifter

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.

Double-chocolate oatmeal cookies built on cocoa-laced dough with rolled oats, semi-sweet chocolate chips, and a touch of whole wheat flour. Chewy, hearty, and twice the chocolate of a classic.

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.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

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.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Mrs Fields' black and white cookies: chewy chocolate cookies studded with chunks of both semi-sweet and white chocolate. The famous mall-cookie chain copycat with bakery-sized presence.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.