Devil’s Food Snacking Cake
At NYC's Mah-Ze-Dahr Bakery, Umber Ahmad and Shelly Acuna Barbera make one of the most perfect chocolate cakes ever: It's rich, moist and not too sweet, with a deeply chocolaty whipped ganache frosting.
Triple-Layer Sour Cream Chocolate Cake
This magnificent cake has three layers of moist, tender chocolate with a hint of cinnamon and a silky chocolate ganache.
Chocolate Blackout Cake
Pastry star Gale Gand layers her phenomenal, high-rising cake with an intensely chocolaty custard and coats it with cake crumbs.
Milk-Chocolate-Frosted Layer Cake
This cake from Karina Gowing is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.
Mom's Chocolate Cake
This is a real old-fashioned American chocolate layer cake. It’s very moist, very chocolatey, a snap to make and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother.
Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the preserves three ways: for moistening the cake layers, as a thick filling between the layers and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it’s also delicious served the traditional way, with unsweetened whipped cream.
Chocolate-Red Wine Cake
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Applesauce-Chocolate Chip Bundt Cake
Kristin Donnelly is devoted to her mother’s one-bowl Bundt cake because of its clove and cinnamon spices and its simplicity. As an exchange student in France, she even paid top dollar for chocolate chips and applesauce at an American market to make it for her host family. Today she adds a kick of black pepper to the batter and serves each slice with a cool-sour dollop of crème fraîche.
Chocolate S'mores Cake
San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
Deep Dark Chocolate Coconut Cake
Feeling blue? Have a slice of this cake. The chocolate and yogurt it's made with can supposedly boost levels of the feel-good brain chemical tyrosine.
Bittersweet Mocha-Pecan Roll
This amazing cake from author Alice Medrich is rich and chocolaty but also ethereal and soufflé-like.
Molten Chocolate Cake with Marshmallow Filling
Fudgy Chocolate Layer Cake
Andrew Shotts Shotts is known for making his chocolates in small batches, creating appealing flavor combinations like mango pâte de fruit (jellied fruit paste) with passion fruit ganache. Here, he applies his talents to chocolate cake, mixing lots of buttermilk and coffee into the batter to create an incredibly moist, rich and fudgy dessert.
Double-Chocolate Bundt Cake with Ganache Glaze
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.
Toffee Almond Crunch Cake
With its layers of tender chocolate cake and chocolaty sour cream frosting, this dessert on its own is completely spectacular. But Patti Dellamonica-Bauler takes it one step further by covering it in toasted almonds and crushed toffee candy.
Mini Chocolate-Hazelnut Cheesecakes
Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a supercrunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.
Triple-Layer Chocolate Macaroon Cake
François Payard layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.
German Chocolate Cake
Sam German created the mild, dark baking chocolate called Baker’s German’s Sweet Chocolate in 1852; in the late 1950s, a Dallas newspaper published a recipe for German’s Chocolate Cake. The dessert took the South by storm and has been a staple ever since.
Warm Double-Chocolate Brownie Cakes
Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and pastry chef. She bakes the batter in muffin cups so the edges turn crispy and chewy like a brownie, but the inside becomes soft and fluffy like a cake.
Double-Chocolate Layer Cake
“This is the most fabulous chocolate cake that I’ve ever made,” says Ina Garten, host of Food Network’s Barefoot Contessa. “It’s so easy and so moist and light. There's buttermilk and a cup of coffee in the batter! The frosting is just buttercream and a little coffee.”
Chocolate Soufflés with Crème Anglaise
“I love the simple elegance of chocolate soufflés,” Grace Parisi says. She uses top-quality chocolate from brands like Valrhona or Callebaut, which lends a deep, almost smoky flavor to the airy dessert. Tahitian vanilla beans—some of the world's best—add a floral sweetness to the crème anglaise.
Marble Cake with Chocolate Frosting
This layer cake recipe combines moist, spongy cake and frosting that’s a perfect balance between sweet and buttery.
Chocolate Cream Squares
This super-rich dessert contains chocolate whipped cream between layers of bittersweet chocolate cake topped with a fudgy chocolate glaze. It's best made one day ahead and refrigerated overnight.
Red Wine Chocolate Snack Cake
We all cook with red wine, adding a glug or two to enrich pan sauces and stews. Here, our culinary director Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this chocolate cake, which is great for a midday snack or casual dessert.