464 cocoa recipes

Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.

Fudgy chocolate sheet cake with a hint of cinnamon, topped with a buttery cocoa-pecan frosting made with sweetened condensed milk. Ready in 45 minutes flat.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Three epic layers in one bar: a fudgy cocoa brownie base, a blanket of marshmallow creme, and a crunchy peanut butter-chocolate chip-rice cereal topping. Think Scotcheroos meet brownies in the best possible way.

This delectable cake is sure to impress your relatives at the next family gathering. Just make sure you make an extra one for yourself!

A spiced chocolate apple bundt cake with diced green apples, currants, cinnamon, nutmeg, and allspice, finished with a brandy-cinnamon glaze. Moist, warmly spiced, and perfect for fall baking.

Seven-layer cookie bars with a chocolate graham crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts. Makes 36 bars with just 10 minutes of hands-on work.

Moist chocolate applesauce cake topped with semi-sweet chocolate chips and walnuts. No frosting needed, the applesauce keeps it rich and fudgy.

Eggless chocolate amaretto cheesecake: a rich, dense chocolate cheesecake made with egg substitute instead of whole eggs, spiked with amaretto and topped with whipped cream and sliced almonds. A nutty, chocolaty twist on the classic.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.