Cocoa

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

This chocolaty bundt is brimming with rich flavor from a combo of cocoa and chocolate-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

You don't need mystical powers to conjure the magical swirl in this spooky cake that's perfect for a Halloween party.

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking—there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

Chocolate cake absolutely has to be two things: dark and moist. To make sure it is sticky and dense I use buttermilk. Adding coffee to chocolate cakes really brings out the flavor in the cocoa.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.

Use this easy, no-cooking-necessary glaze to ice doughnuts and cupcakes, or drizzle over anything else you want.

Our upgrade on the slumber party classic gets earthy sweetness from maple syrup and a black-as-night look from a cocoa powder coating.

Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

This cookie gets a double hit of raw sugars: sticky dark muscovado in the dough and a roll through turbinado sugar that adds crunch and a naturally glittering finish around a puddle of bittersweet chocolate ganache.

These cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.