Cocoa

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

MSG brings a burst of umami into these five-spice nougat brownies.

Tart cherries meet rich chocolate in this easy snacking cake recipe that can be dressed up however you like.

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

A festive tumble of blue and red berries top this summer holiday layer cake.

Fill your malted chocolate cake layers with this super-silky chocolate cream.

This is a wonderfully forgiving recipe to scale up and down—you can halve it to make a dozen cupcakes, or double it to make four 6-inch loaves.

If you’re looking for the ultimate chocolate chip muffin recipe, this version—with a cocoa-enriched batter and big chocolate chunks—is absolutely perfect.

This tender chocolate cake has a secret ingredient, and its name is Guinness.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

These fudgy rye-flour olive oil brownies are sweetened with dates.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

For this easy summer dessert, you’ll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like.