Elaborate layer cakes, triple-chocolate cheesecakes, devil’s food cupcakes, moist Bundt cakes, easy no-bake cakes, and so much more: browse our collection to find the perfect chocolate cake for any occasion.

 

This chocolate-buttermilk cake is luscious enough for a special occasion but easy enough for everyday desserts. You can also use this recipe to make two dozen cupcakes: fill lined tins two-thirds full and bake for 20 minutes, rotating once.

For those who can never have too much chocolate, this cheesecake is a dream come true: A chocolate wafer crust supports creamy semisweet chocolate filling, crowned with chocolate ganache.

Rich salted caramel oozes between layers of chocolate buttermilk cake. Use a candy thermometer to ensure that the caramel turns out perfectly.

These fun cupcakes take their inspiration from s’mores. Chocolate cupcakes are baked with layers of graham cracker crust and bittersweet chocolate on top and bottom, and then topped with fluffy marshmallow frosting. Use a kitchen torch to give the marshmallow a toasty finish.

These mini chocolate cakes have a gooey, pudding-like center. Serve them warm with vanilla ice cream for the perfect ending to a special meal.

These mini chocolate cupcakes are a delightful twist on the usual zucchini bread. If you like, substitute pecans or sliced almonds for the walnuts.

What looks like a simple chocolate cake hides a surprise: ooey-gooey coconut pecan filling. Bittersweet chocolate in the cake batter and ganache glaze balances the sweetness of the filling.

This quick and easy chocolate cake is mixed right in the baking pan. Enjoy it with a dusting of confectioners' sugar or whip up a batch of Simple Buttercream.

This spectacular creation begins by layering creamy hazelnut filling between nearly three dozen chocolate crepes. Cover the stack with glistening chocolate glaze and garnish with caramel-coated hazelnuts.

Almost one pound of semisweet chocolate enriches this cake’s ricotta-and-cream filling. This quick and easy no-bake dessert takes just 30 minutes to prepare and can be made up to two days ahead.

Not your usual chocolate Bundt cake, this one gains depth from full-bodied red wine plus a secret ingredient -- black cherry gelatin. The recipe calls for a special fleur de lis-shaped pan, available from Nordic Ware, but any 10-cup Bundt pan will work.

Buttermilk, egg white, and light cream cheese reduce the calorie count (but not the deliciousness) of these chocolate cupcakes. Ladle the batter into the cupcake tins using an ice cream scoop for easy, mess-free portioning.

A classic English dessert, sticky toffee pudding is enriched here with brandy and bittersweet chocolate. Serve the cake warm with vanilla ice cream.

Strong brewed coffee enhances the chocolate flavor of this cake frosted with chocolate buttercream. For the richest flavor, use high-quality cocoa powder, such as Valrhona.

Reduced-fat cream cheese and sour cream lighten up these rich and creamy handheld cheesecake squares. A chocolate cookie crust and chocolate chip topping make these a cocoa lover's dream.

A bottom layer of dark chocolate cake is topped with silky bittersweet and milk chocolate mousses. Use a vegetable peeler to form the decorative dark chocolate curls that garnish these spectacular little cakes.

Bittersweet or semisweet chocolate, butter, sugar, and eggs are all you need for this easy cake. As it bakes, a delicately crisp crust forms on top while the center retains a fudgy, moist texture.

This moist three-layer chocolate cake will wow the crowd for any occasion. Finish it with dark chocolate ganache frosting.

Both fresh and ground ginger, plus a rich bourbon sauce, gives this Bundt cake a lively bite. Molasses adds a hint of gingerbread flavor.

A simple filling of lightly sweetened whipped cream is rolled up in chocolate sponge cake to make this classic dessert. Serve the cake with raspberry or strawberry sauce if you like.