I know many of you are meticulous about your diet. But let's be real: who doesn't love a good dessert every now and then? And ...

There are chocolate cakes, and then there’s this Chocolate Espresso Cake — a moist, decadent, flavor-packed showstopper that ...

Lightly grease the bottom of a microwave-safe mug with cooking spray or oil. Combine flour, sugar, cocoa powder, baking ...

Made of three distinct cake layers, one tinted with freeze-dried strawberries, one with cocoa powder, and one left plain, the layers create a kaleidoscope of flavors reminiscent of Neapolitan ice ...

do not substitute natural cocoa powder. The cake tastes best the day it's baked, but it holds up well for two days in the refrigerator (unsliced and covered). Sprinkle the finished cake with a ...

orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared ...

Using melted chocolate as opposed to cocoa powder in this cake batter gives the sponge a wonderfully fudgy texture. Fill and top with a glossy chocolate ganache for a decadent finish. Preheat the ...