911 recipes
Coffee-spiked red devil's food cake with cocoa, hot coffee, buttermilk, and a hit of red food coloring. Deep chocolate flavor with a striking red-tinted crumb.
Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.
Cookie dough brownies layered three ways: a fudgy cocoa brownie base, a thick egg-free cookie dough filling, and a glossy chocolate glaze finished with chopped walnuts. Bakery-style bars done at home.
Hot fudge pudding cake that bakes into chocolate cake on top with a gooey fudge sauce on the bottom. Pour hot water over the batter before baking and the oven does the magic of separating cake from sauce.
Chocolate Bundt cake hides a cream cheese, coconut, and chocolate chip tunnel inside. Hot coffee in the batter deepens the cocoa, and buttermilk keeps the crumb tender under a glossy glaze.
Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.
Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.
Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.
Italian tiramisu cake with layers of sponge cake, mascarpone-Tia Maria filling stabilized with gelatin, and an espresso-amaretto topping dusted with cocoa. A make-ahead party dessert.
Chocolate spritz cookies made with cocoa and real butter, pressed into shapes and drizzled with melted semi-sweet chocolate. A holiday cookie press classic.
Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.
Old-fashioned chocolate cream pie with a silky stovetop cocoa custard thickened with cornstarch, finished with butter and vanilla and poured into a baked crust. Classic chocolate pie, no meringue mix required.
Spiced cocoa doughnuts: cake-style chocolate rings fried until light, then dusted warm with cinnamon-spiked powdered sugar. Mace and cinnamon in the dough add a soft, bakery-style aroma.
Fat-free cocoa squares with applesauce instead of butter or oil. A hot cocoa-brown sugar sauce poured over the batter before baking creates a gooey, self-saucing chocolate dessert.
Chocolate melting moments are buttery, cocoa-rich shortbread cookies that crumble and melt the second they hit your tongue. Cornflour is the trick behind that delicate, sandy texture. Just a handful of pantry ingredients, no eggs needed.
Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.