Cocoa
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Makes you wonder why you would ever serve cold pudding again.
4.0
(4)
Cold minty-chocolate-y goodness in every slice.
4.5
(4.5)
Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. Get the recipe for vanilla cream cheese frosting here.
4.0
(4.15)
Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.
4.5
(4.5)
One of those dreamy cookies that elicits a silent reverence in every chocolate lover who tastes it.
5.0
(5)
The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).
4.0
(3.82)
Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
3.0
(2.85)
Vegan
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
5.0
(5)
You know what never, ever goes out of style? Chocolate mousse.
4.0
(4.21)
For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.
3.0
(3.12)
Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.
5.0
(5)
If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.
4.0
(4.1)
These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.
3.0
(3.13)
This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.
3.6
(3.63)
Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.
3.7
(3.65)
The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.
3.7
(3.65)
For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
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If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.
3.6
(3.63)
Just when you finally figured out the coffee scene, hot chocolate gets the single-origin treatment too.
Belle Cushing
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.
4.0
(3.79)
Vegan
This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.
3.6
(3.6)
Quick
It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.
4.0
(4.11)
Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for these waffles.
4.0
(3.83)
The only chocolate sheet cake you need is a Texas chocolate sheet cake. This recipe is from one of our readers.
4.0
(4.03)