Chocolate Cake Recipes

Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.

This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.

This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.

Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting or Chocolate Ganache Glaze.

The decorative nuts are dipped in caramelized sugar and hung in bat fashion—upside down—so the sugar streams and hardens into the best candy on the block.

You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake's full-bodied, not-too-sweet flavor. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer—manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.

Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.

Indulge in a slice of rich chocolate cake made with buttermilk, butter, and plenty of cocoa powder. It's topped with a super easy buttercream recipe that uses marshmallow cream for the base, plus two kinds of chocolate—cocoa powder and semisweet chocolate chips.

A light chocolate cake is not a contradiction in terms; it's a splendid anytime snack. Here, some of the flour in our basic recipe is replaced with a half-cup of cocoa powder for a deep chocolate flavor. Sour cream creates a tender crumb, and buttercream frosting gets whipped until airy with an electric mixer. Last but by no means least: Sprinkles make everything joyous. 

A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian cream filling to the milk chocolate curls on top—it's a delicious dessert.

This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.