cocoa powder

Chocolate Cake

vegetable oil

all-purpose white flour

sugar

baking soda

salt

egg, lightly beaten

vanilla extract

lemon juice

skim milk

water

Position rack in center of oven and preheat to 325 degrees.

Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.

Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After “the incident,” I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.

Lisbon Chocolate Cake

unsalted butter

30 grams unsweetened cocoa powder

cornstarch

baking powder

fine sea salt

granulated sugar

eggs,

heavy cream

Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.

Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.

Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.

Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.

Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.

Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)

Whip the remaining 1/2 cup cream until it holds medium peaks.

Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.

To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

best dark chocolate

plain flour

white chocolate

milk chocolate

eggs

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

This recipe looks hard, but it’s not. Promise. A very easy chocolate cake is transformed into a version of <a href="https://cooking.nytimes.com/recipes/1019181-tres-leches-cake">tres leches cake</a>, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe — the cake, the tres leches and the whipped cream — are all adapted from “Simple Cake: All You Need to Keep Your Friends and Family in Cake” by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams’s recipe doesn’t call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.

Chocolate Tres Leches Cake

all-purpose flour

unsweetened Dutch-processed cocoa powder

240 milliliters whole milk

oil oil

(12-ounce) can/355 milliliters evaporated milk

(14-ounce)

vanilla bean

240 milliliters heavy cream, chilled

cinnamon (optional)

Chocolate shavings (optional)

Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.

Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.

Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don’t worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.

Tiny, Salty, Chocolaty Cookies

unsalted butter (3/4 stick)

confectioners’ sugar

cocoa

bittersweet chocolate (at least 67 percent cacao), chopped

hazelnuts, almonds, pistachios, pecans or walnuts (optional)

Flaky sea salt,

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.

Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)

Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.

Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they’re done.

Bittersweet Brownie Shortbread

unsalted butter (2 1/4 sticks)

unsweetened chocolate, chopped

265 grams light brown sugar

slivered almonds, chopped walnuts or pecans (optional)

Flaky sea salt

Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)

Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.

As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.

In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.

Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

Looking for an impressive dessert to serve family and friends? Check out this show-stopping chocolate and hazelnut profiterole stack. With creamy Nutella filling and crunchy hazelnut brittle, this stunning recipe is the perfect end to a dinner party

Profiteroles

plain flour 140

golden caster sugar 1 tsp

unsalted butter 115 grams,

light brown sugar 75 grams

cocoa powder 40

golden syrup 75 grams

Green & Black's Velvet Edition 70% dark chocolate 150 grams, roughly chopped

ready-chopped hazelnuts 2 tbsp

white caster sugar 150 grams

Frangelico 150 milliliters

icing sugar 24

double cream 600 milliliters

These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.

Ice Cream Sandwiches

unsalted butter,

vanilla ice cream

Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.

In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)

Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.

When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.

Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.

Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte’s denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Pumpkin Fudge Torte

unsalted butter (1 1/2 sticks),

dark brown sugar

unsweetened cocoa powder, preferably Dutch-process

pumpkin

Pumpkin pie spice or cinnamon

Heat oven to 325 degrees. Butter an 8-inch springform pan.

Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.

In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.

Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.

Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn’t wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.

Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners’ sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.

Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners’ sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.

Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

Make your own hot cocoa mix to keep on hand all winter long.

Homemade Hot Chocolate Mix Recipe

moderately toasted sugar (about 1 cup minus 2 tablespoons; 170 grams)

Cacao Barry Extra Brute (about 1 cup; 85 grams)

malted milk powder,

instant espresso powder, not ground coffee,

vanilla bean powder,

In the bowl of a food processor, combine toasted sugar, white chocolate, dark chocolate, Dutch cocoa, malted milk powder, instant espresso, salt, and vanilla powder (if using). Pulse until chocolate is fully ground and mixture looks powdery and dry. Transfer to airtight container and add the leftover vanilla bean pod (if using). Store at cool room temperature up until the date stamped on the package of white chocolate.

To use, stir about 1 ounce (2 tablespoons; 28g) of the mix into 6 ounces hot milk. Season to taste with additional salt or vanilla, and serve hot.

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Devil’s-Food Cake With Toasted-Marshmallow Frosting

(340 grams/3 sticks) butter

(354 milliliters) black coffee

(85 grams) Dutch-processed cocoa powder

(170 grams) finely chopped dark chocolate (about 72 percent)

packed cups plus 1 tablespoon (453 grams) light-brown sugar

Diamond Crystal kosher salt

(255 grams) all-purpose flour

(340 grams) sugar

cream of tartar

Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.

Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).

Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.

Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.

Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.

Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.

Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).

Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.

The Best Homemade Hot Chocolate Mix

dry nonfat or whole milk powder (see note)

cocoa powder, dutch-process or natural unsweetened (see note)

chocolate

Whisk together all ingredients in a large bowl....

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months. (If your food processor is large enough, ditch using an extra bowl and throw all the ingredients in the food processor at once.)

To make hot cocoa, put 1/3 cup of...

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn't as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.

Chocolate Frosted Swig-Style Cookies

(20 ounces) all-purpose flour

(4 ounces) dutch-process

(2 sticks, 8 ounces) butter, softened to room temperature

(9.25 ounces) granulated sugar

(3 ounces) powdered sugar

neutral-flavored oil (canola, vegetable, grapeseed, etc)

sugar,

(1 stick, 4 ounces) butter, softened

(8 ounces) powdered sugar

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line several large, rimmed baking sheets with parchment paper.

For the cookies, in a medium bowl, whisk...

For the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.

In a large bowl with a handheld electric...

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar until light and creamy, 2-3 minutes. Add the oil and eggs and mix until well-combined.

Add the dry ingredients and mix until the...

Add the dry ingredients and mix until the dough comes together. It should be stiff, but not dry (and definitely not overly wet or sticky).

Form the dough into balls about the size...

Form the dough into balls about the size of a golf ball or thereabouts. I use my #20 cookie scoop (about 3 tablespoons of dough per ball). You can definitely make them smaller, too, if you'd like.

Place the cookies several inches apart on the...

Place the cookies several inches apart on the prepared baking sheet(s).

Top 40 cocoa powder recipes from across the web

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Profiteroles

The most viewed cocoa powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine