New recipes

Look: A Delicious, 4,000-Year History of Chocolate

Look: A Delicious, 4,000-Year History of Chocolate

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The first Reese’s Peanut Butter Cup was created in 1922, by the way

Get to know the 4,000 years of history it took to create what’s inside your Easter basket.

Just in time for Easter, Giraffe Childcare & Early Learning, a childcare program based in Dublin, Ireland, has created a neat and informative guide to the history of chocolate, starting at 2,000 B.C.

To begin with, there is the first known harvest of the cacao bean, by the Olmec Indians in Central America.

Some time later, Hernán Cortés introduces cane sugar as a sweetening agent for “xocolatl,” and in 1615, Princess Anne of Austria gives a chest of chocolate as a wedding gift to her new husband, Louis XIII. By 1635, chocolate reaches Belgium, which leads to the creation of the praline.

In 1687, botanist Hans Sloane discovers that mixing milk with chocolate is “far more appealing,” as Giraffe puts it — but that’s debatable.

The full timeline, which provides greater depth and goes all the way to the present day, is worth a read for history buffs and chocolate fans alike.

A Delicious History of Chocolate by Giraffe Childcare

Nickel for your thoughts? As part of a 1989 promotion, each PAYDAY Peanut Caramel Bar came with a free nickel (individually wrapped, of course).

All aboard! This American twist on licorice pastilles was advertised with an engineer named Choo Choo Charlie, whose train ran on GOOD & PLENTY Candies.

The mysterious ZERO Candy Bar gets its name from the temperature zero degrees – that’s to say, it’s very cool! Polar bears on the original packaging highlighted this frosty connection.

Ancient World 

c. 2400 B.C.
Pickling—preserving foods in vinegar, brine or a similar solution—is one of the oldest methods of food preservation. Though the exact origins of the process are unknown, archaeologists believe ancient Mesopotamians pickled food as far back as 2400 B.C., according to the New York Food Museum. Several centuries later, cucumbers native to India were being pickled in the Tigris Valley.

c. 50 B.C.
Queen Cleopatra of Egypt credited the pickles in her diet with contributing to her health and legendary beauty. Meanwhile, Cleopatra’s lover Julius Caesar and other Roman emperors gave pickles to their troops to eat in the belief that they would make them strong.

A.D. 900
Dill, one of the most important herbs used in pickling cucumbers and other vegetables, arrived in Western Europe from its native Sumatra around A.D. 900, although ancient Greeks and Romans used it extensively centuries earlier.

Dill and other seasonings are an important part in pickling cucumbers.

9 of the oldest food recipes from history still in use today

Image Source: The Great Courses

Food is so much more than just a source of nourishment and subsistence. Its richness colors culture, history, and even literature. Its coalescing prowess brings people together into communities by creating a sense of familiarity and brotherhood. Some might go so far as to say that food is one of the major forces forging a national identity. It gives individuals a feeling of belonging that is at the core of nationalism. It serves as a hobby, a passion, a profession and sometimes even as a refuge.

It is interesting to see how food preparation has evolved through history, from the Paleolithic man’s roast meat cooked over the open fire in shallow pits to the modern art of molecular gastronomy. Some ancient recipes, however, have miraculously stood the test of time and continue to be in wide use even to this day. Below are ten of the oldest food recipes (still surviving in their ‘modern’ entities) known to historians:

Note: The list focuses on the oldest enduring recipes that are more intricate than just bread, rice, meat roasted over the fire or dried in the sun, noodles or for that matter soups. Most of us know that bread was one of the first foods prepared by man, some 30,000 years ago. Although there are many recipes of flatbread, leavened bread and others that are more complicated than just toasting a flattened gruel mixture over the fire, they largely belong to the category of staples much like rice, kebab, and noodles. Here, we are more concerned with specific recipes or at least family of recipes that use spices and herbs to enhance flavor and have slowly evolved over time thanks to advancements in cooking technologies.

1) Stew, circa 6000 BC –

Much like curry, the stew is a beautiful mess of vegetables, meat, poultry and a myriad of other ingredients, cooked slowly over gentle heat. The resultant food concoction is a riot of color, flavors, and aromas that are much more sophisticated than the plain old soup. Although water is the most common stew-cooking liquid used, some recipes call for wine and even beer. While curry focuses more on building a depth of flavor by adding different spices, stew recipes are generally simple and rely on only basic seasoning. The practice of simmering meat in liquids over the fire until tender dates back 7,000 to 8,000 years – which makes it one of the world’s oldest food recipes. Archaeological findings indicate that many Amazonian tribes used the hard exterior shells of large mollusks as utensils for making stew in. To prepare a similar Scythian dish (approx. 8 th to 4 th centuries BC), wrote ancient Greek philosopher Herodotus, one has to:

… put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.

The Old Testament is rich with references to this type of food preparation. In Genesis, for instance, Esau and his brother Jacob paid off the dowry that Isaac incurred when he married Rebecca by offering a pot of meat stew. There are also several mentions of lentil and grain-based stews. Apicius: De Re Coquinaria, the extant 4 th century BC Roman cookbook, contains a number of detailed recipes about fish as well as lamb stews. The earliest mention of ragout, a French stew, lies in the 14th-century book by chef Taillevent called Le Viandier.

In the 16th century, the Aztecs partook in a gruesome practice of preparing stews with actual human meat and chillis, also known as tlacatlaolli – though if the concoction was actually consumed is up for debate. An important written record of this practice can be seen in a 1629 treatise by Hernando Ruiz de Alarcón. Pottage, sometimes referred to as a thick stew made with a variety of things like vegetables, meats, grains, and fish, has been continuously consumed all over Europe from the Neolithic Age. It was widely known as the poor man’s food, thanks to the easy availability of its ingredients.

2) Tamales, circa 5000 BC –

Soft parcels made from masa (a type of dough) and filled with fruits, meats, vegetables among other things, tamales are a popular Mesoamerican dish that has a long, enduring history. First prepared somewhere between circa 8,000 and 5,000 BC – thus boasting their legacy as one of the oldest food items, tamales were later widely consumed by Olmecs, Toltecs, Aztecs and later Mayas. Steamed gently inside corn husks or banana leaves, they were commonly used as portable edibles by travelers and soldiers back when preserving food for long duration was difficult.

Historically, the dough-based food was served at festivals and feasts, and usually contained a variety of fillings, including minced rabbit, turkey, frog, fish, flamingo, eggs, fruits, beans and so on. Many pottery fragments dating back to circa 200 – 1000 AD have been discovered in the region bearing the Classic Maya hieroglyph for tamales. Today, tamales are eaten all across Mexico, Central America, South America, the Caribbean, the United States and the even Philippines.

3) Pancakes, circa 3300 BC –

Around the world, pancakes are a quintessential breakfast food, often consumed with fruits, chocolate, syrup and a variety of other toppings. It refers to any flat, thin cake made from a starchy batter and cooked in a frying pan or griddle. Depending on the place of origin, pancakes can be very thin and crêpe-like (as in France, South Africa, Belgium among others), made from banana or plantain (like kabalagala in Uganda) and even fermented rice (such as dosa in South India). Tracing the history of pancakes, however, leads us back to Otzi the Iceman, who was alive sometime during circa 3,300 BC. His naturally-mummified corpse, the oldest in all of Europe, was discovered in 1991 in the Italian Alps.

Analysis of the body, according to historians, has uncovered a wealth of information about the Neolithic diet. At the 7 th meeting of the World Congress on Mummy Studies, researchers revealed that Otzi’s last meal likely consisted of alpine ibex and red deer meat, along with einkorn wheat pancakes. They argued that the traces of charcoal found in the 5,300-year-old man’s stomach, in turn, suggest that the food was cooked over open fire. In essence, the seemingly ubiquitous pancakes are one of the oldest food items known to us.

Pancakes were widely consumed by ancient Greeks, who called them tagenias or teganites derived from the word tagenon (meaning ‘frying pan’). They were cooked on clay griddle over the open fire. In works of 5th-century BC poets Magnes and Cratinus, we find the earliest mention of these pancakes, which were made using wheat flour and olive oil and served with curdled milk or honey. Much like the modern version, tagenites were commonly eaten for breakfast.

The 3rd-century philosopher Athenaeus talked in his book Deipnosophistae of a similar food (known as statitites), featuring spelled flour and adorned with sesame, cheese or just honey. Ancient Romans enjoyed similar creations, which they called alia dulcia (meaning “other sweets” in Latin). Interestingly, the 4th-century Roman cookbook Apicius actually contains a detailed recipe for a pancake-like griddle cake, prepared from a mixture of egg, flour, and milk and drizzled with honey. The first use of the English word “pancake” quite possibly took place sometime during the 15th century.

4) Curry, circa 2600 – 2200 BC –

Image Source: Shahid Hussain Raja

Nothing is more quintessentially Indian than curry. Originating in the Indian subcontinent, this aromatic food is a medley of colors, spices, and herbs. Spices commonly used in curry include cumin, turmeric, pepper, coriander, garam masala and so on. Interestingly, curry powder is primarily a product of the West, first prepared in the 18 th century for officials of the British colonial government in India. They can be vegetarian (using lentils, rice or vegetables) or fish, poultry or meat-based. Ever since the recipe was brought to the United Kingdom some 200 years ago, curry has become one of the most recognized icons of British culture. According to the National Curry Week, such is the popularity of this dish that it is consumed regularly by over 23 million people across the globe.

Etymologists believe that “curry” originally came from kari, a word in Tamil that means sauce or gravy. The history of this preparation goes back more than 4,000 years to the Indus Valley civilization, where people often used stone mortar and pestle to finely grind spices such as fennel, mustard, cumin and others. In fact, excavations at Harappa and Mohenjodaro have unearthed pottery fragments with traces of turmeric and ginger, belonging to the period between 2600 – 2200 BC, thus making curry (or at least the predecessor to curry) one of the oldest food items in the world. As pointed out by historians, the curry was often eaten with rice, which was already being cultivated in the area.

Sumerian tablets that have survived also talk of a similar food recipe for meat in some kind of spicy gravy and served with bread, as early as 1700 BC. The Apicius cookbook of the 4 th century AD contains many meat recipes that were cooked in a similar fashion, with the use of ingredients like coriander, vinegar, mint, cumin and so on. Authored in the 1390s, The Forme of Cury is significant for possessing the earliest reference to the word “cury”, though it was taken from the French term “cuire” for cooking. With the arrival of the Portuguese in Goa in the 15th century as well as the Mughals in India in the early 16th century, the curry recipe underwent multiple revisions.

In a way, the dish’s evolution represents the many cultural influences that have colored the history of the Indian subcontinent. In case you are wondering, the oldest surviving curry recipe in English can be found in the 1747 book by Hannah Glasse called The Art of Cookery.

5) Cheesecake, circa 2000 BC –

Dessert lovers like us often find themselves dreaming about the rich and decadent cheesecake. This creamy and delicious food recipe usually features a thick, luscious layer of sweetened cheese and a buttery biscuit base or crust. While the all too famous American version requires cream cheese, which was invented only in 1872 by dairyman William Lawrence, cheesecakes were originally the brainchild of ancient Greeks, who used a simple mixture of honey, flour, and soft cheese to make a light, subtly-flavored cake often served at weddings and other festivities.

Archaeological excavations in the last century have uncovered broken pieces of cheese molds dating as far back as 2000 BC, thus making cheesecake one of the oldest food recipes. Some historians believe that the very first “cheesecakes” might have been prepared in the Samos, a Greek island that has been continuously inhabited for more than 5,000 years. In fact, the dessert was offered to the athletes participating in the first Olympic games of 776 BC. The earliest written mention of this recipe can be found in a 230 AD book by the ancient Greek author Athenaeus.

Following the Roman conquest of Greece in 146 BC the cheesecake recipe was adopted by the Romans and, turned into something even more delectable by the addition of eggs as well as crushed cheese. The baked food item, called savillum, was often flavored with lemon or orange zest, something that continues to be done even to this day. Historical records show that the oldest extant cheesecake recipe can be found in the pages of Marcus Cato’s De Agri Cultura. Later on, it made its way to Europe and, is rumored to have been one of Henry VIII’s favorite desserts.

6) Pilaf, circa 1000 – 500 BC –

Although the bread was one of the oldest food items man prepared nearly 30,000 years ago, the more complicated varieties like stuffed bread or pastry started appearing much later. By comparison, rice has a long history of being used in rich, flavorsome and more intricate preparations. Pilaf, for instance, is an ancient food recipe made by cooking rice, vegetables, and meat in a broth seasoned with a number of different spices and herbs. Common ingredients include chicken, pork, lamb, fish, seafood, carrots and so on. Called by different names, depending on the country of origin, pilaf is widely consumed across the Middle East, Central and South Asia, the Indian subcontinent, East Africa, the Balkans and so on.

Etymologically, “pilaf” comes from the Persian polow, while the term pulao (Indian version) has its roots in the Sanskrit word pulaka (meaning “ball of rice”). While the rice was first domesticated in China over 13,000 years ago and later in India, people of ancient Persia started cultivating it as a crop between 1,000 and 500 BC. This paved the way for the first pilaf recipe, which soon spread over other parts of the Middle East as well as Central Asia. In 328 BC, when Alexander the Great conquered the Sogdian city of Samarkand (now in Uzbekistan and Tajikistan), he actually feasted on pilaf. Soon, the recipe was taken over to Macedonia and then to different parts of Europe.

Around the same time, a similar rice preparation called pulao sprung in India. In fact, some of the earliest mentions of this dish can be traced back to the epic text of Mahabharata (as early as 400 BC) as well as certain ancient Sanskrit scriptures like Yajnavalkya Smriti (3rd to 5th century AD). The arrival of Muslims in India (as early as 7th century AD) further enriched one of the world’s oldest food recipe, with the addition of saffron and other aromatic spices. This is basically what is called biryani, a type of Mughlai preparation in which the rice, meat, and vegetables form distinct layers. The Spanish paella is believed to have descended from the original pilaf recipe, as well.

7) Kheer, circa 400 BC –

For the uninitiated, kheer is a wonderfully rich and creamy milk-based dessert belonging to the Indian cuisine. Often served at festivals, wedding ceremonies and even temples, it is believed to be the predecessor of European rice pudding. In the Indian subcontinent, it is known by many names, including payasam, payesh, phirni, and fereni among others. In fact, payasam actually comes from payasa meaning milk. Similarly, the word “kheer” is a modified form of the Sanskrit word ksheer for milk or kshirika (meaning a dish prepared with milk). Coming to its recipe, kheer is prepared by cooking rice, vermicelli or broken wheat in sweetened milk enriched with ghee and aromatic spices like cardamom and sometimes even saffron. For special occasions, it is sometimes garnished with cashews, almonds, and pistachios.

Some historians believe that kheer is one the world’s oldest food items, and was possibly one of the concoctions of ancient Ayurveda. The earliest mentions of this food recipe date as far back as 400 BC in the epic texts of Ramayana and Mahabharata. Firni (or fereni) is a close variant of kheer that was created by the people of ancient Persia. Unlike kheer, firni is made from roughly ground rice, which is then boiled in milk until completely mushy. Served cold, this dish is usually infused with cardamom, saffron, and rosewater. In fact, the Persians were the first to add rosewater into rice pudding something that was later adopted by Indians. In the 1999 book Oxford Companion to Food, Alan Davidson writes:

The Persian version of the food, sheer birinj, according to Kekmat…was originally the food of angels, first made in heaven when the Prophet Muhammad ascended to the 7th floor of Heaven to meet God and he was served this dish.

During the reign of the Cholas in Southern India (between 300 BC and 1279 AD), kheer was commonly offered as food to the gods at any kind of religious ceremony. Historical records show that payas, a version of kheer first made in the Indian state of Orissa has been a popular sweet dish in the city of Puri for the last 2,000 years or so. According to some experts, the Bengali payesh is an equally old recipe. In fact, it is believed that spiritual leader Chaitanya actually took with him a pot of gurer payesh (jaggery-sweetened payesh) on his trip to Puri in the 16th century.

Shola (or sholleh) is a similar rice pudding that first appeared in the Middle East, Afghanistan and Iran, and was later taken to Persia by Mongolians in approximately the 13 th century AD. Although rice as a grain was known to Greeks as well as Romans and was often imported from Egypt, western Asia, and other places, the birth of modern-day rice pudding occurred only after rice was introduced as a cultivable crop in Europe sometime between the 8 th and the 10 th centuries. Baked rice pudding, flavored with nutmeg, was first made in the 16 th century and quickly began a popular sweet treat. The 1596 book The Good Huswifes Jewell by Thomas Dawson features one of the oldest food recipes of baked rice pudding and it goes as follows:

To make a Tart of Ryse… boil your rice, and put in the yolks of two or three Egges into the Rice, and when it is boiled put it into a dish and season it with sugar, cinnamon, ginger, butter, and the juice of two or three Oranges, and set it on the fire again.

8) Garum, circa 4th century BC –

Fish sauce is synonymous with East and Southeast Asian cuisines, especially places like Thailand, Vietnam, Laos, Myanmar, Cambodia, Korea and even Japan. As its name suggests, fish sauce is prepared by fermenting fresh or dried fish with large amounts of sea salt. Anchovies are one of the most common types of fish used to makes Asian fish sauces. There is a multitude of regional varieties, each featuring different sets of ingredients as well as distinctly-unique tastes. In addition to being used as a condiment, fish sauce is often mixed with herbs and spices and turned into dipping sauces. In fact, written records confirm that sauces made from fermented fish have been in use in certain parts of China for the last 2,000 years or so.

One thing that has long puzzled historians is that the origins of fish sauce took root not in Asia, but actually in Europe. Between the 3 rd and 4 th century BC, ancient Greeks started to make a fish sauce preparation known as garum, which was later adopted by Romans and even Byzantines. Named after an ancient type of fish garos by Roman naturalist Pliny the Elder, this condiment was made by combining fish innards and blood with salt and letting it ferment until it releases a pungent smelling liquid. Like modern-day soy sauce or ketchup, this curiously concocted food item was added to dishes at the end of cooking.

With the arrival of Romans, a slightly different version of the garum, called liquamen, came into use. According to some historians, it differs from garum in that it was made by fermenting an entire fish and not just the insides. In that respect, it can be considered a predecessor of present-day Southeast Asian fish sauce. By 4th century AD, liquamen became extremely popular across the ancient Roman Empire, often taking the place of salt in recipes. The Apicius cookbook, for instance, contains several food recipes that require liquamen or garum for enhancing the flavor. Claudio Giardino, an archaeologist from Italy, stated:

According [to] the Roman writers, a good bottle of garum could cost something like $500 of today. But you can also have garum for slaves that is extremely cheap. So it is exactly like wine.

Archaeologists have discovered remnants of huge garum factories along coastal regions in Spain, Portugal and even the northern parts of Africa. In fact, jars containing garum remains in few of these factories actually helped researchers determine the date of the eruption of Mount Vesuvius and the consequent destruction of Pompeii. A modern version of garum, made from anchovies and currently in use in Italy, is Colatura di alic.

9) Isicia Omentata, circa 4th century AD –

Burgers are emblematic of the modern fast food phenomenon. Sandwiched between two soft slices of the bun and embellished with cheese, bacon, lettuce, tomato, onion, mayonnaise and even pickles, this sumptuous meat patty is loved unanimously across the globe, ever since it was introduced in the United States in the 1900s. It was widely popularized by street vendors and was one of the first American fast food items. Although the origins of this iconic recipe remain murky to this day, some historians believe that it can be traced back to isicia omentata, an ancient Roman beef preparation that dates back to the circa early 4th century AD – thus potentially being one of the oldest food items in the world.

The 1,500-year-old food recipe, which has survived in the extant ancient Roman cookbook Apicius: De Re Coquinaria, involved mixing the minced meat, condiments, pine nuts, white wine, and the famous Garum fish sauce, and cooking the resultant patties over an open fire. Speaking about the dish, UK-based food historian Dr. Annie Gray said:

We all know that the Romans left a huge mark on Britain, fundamentally altering the British diet forever. Street food became available en masse, and many of our favorite foods were introduced, including Isicia Omentata, what can be seen as the Roman forefather to today’s burger. This ‘burger’ was decidedly more upmarket than many of today’s offerings and is richer and more complex than the plain beef version most common today.

And in case we have not attributed or misattributed any image, artwork or photograph, we apologize in advance. Please let us know via the ‘Contact Us’ link, provided both above the top bar and at the bottom bar of the page.

World's Best Lasagna

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

50 Chocolate Cake Recipes that are Simply Amazing

Baking blogs, cookbooks, and social media abound with chocolate cake recipes, drawing us in with their photographs and videos of astounding cakes so beautiful we want to eat them right up. Whether it’s a birthday, anniversary, baby shower, or retirement, chocolate cake is the dessert we crave for our celebrations. But we also love chocolate cake any time, just because we are in the mood for something satisfying and sweet. So to save you time, we found the most absolutely amazing recipes that will satisfy your lust for chocolate.

50 Cake Recipes for Serious Chocolate Lovers

From traditional favorites to newfangled creations, from classics to cakes with a twist, there is something for everyone. Even those with food allergies or the health-conscious will find great tasting recipes here. Countless variations, innovations, and important tips for baking top-notch chocolate cakes are at your fingertips. From secret ingredients to key techniques, these recipes will fill you with inspiration and allow you to get busy with what you love best–baking delicious chocolate cakes.

1) Nanny’s Chocolate Fudge Cake

This chocolate recipe is big on rich, fudgy flavor, but short on prep time, making the perfect combination for those who want their chocolate cake cravings satisfied in a hurry. A chocolate cake mix and a fudge brownie mix partner up to give it depth of flavor, and they whisk together quickly with just a few other simple ingredients. This recipe calls for canned frosting, making the final assembly a breeze. A great party cake, it can be frozen for later, if you can keep yourself from gobbling it down warm from the oven!

2) Moist Chocolate Cake

This versatile cocoa-based recipe will fill your kitchen with the smell of homemade, chocolatey goodness that will make your mouth water. Simple to make, it contains straightforward ingredients that are combined quickly in one bowl. A cup of hot coffee enhances the chocolate flavor and creates a smooth batter that bakes evenly into a moist, delicious cake. The batter can be used to make a layer cake as directed by the recipe, or it can be used to make a sheet cake or even cupcakes. Both vanilla and chocolate frosting recipes are included, so choose a combination that works well for you.

3) Old-Fashioned Chocolate Buttermilk Cake

This old-fashioned chocolate buttermilk cake will take you back to a simpler time. Creamy squares of unsweetened chocolate, soft cake flour, and rich buttermilk add to the homemade appeal of this old-fashioned chocolate cake, making it one of the best cake recipes you will find. Created with premium ingredients, gorgeous ribbons of lush chocolate frosting adorn this moist, dreamy cake. For even more appeal, chocolate sprinkles can be dropped on top. When it comes to deep chocolate flavor and smooth, moist texture, this cake has it all.

4) Intense Chocolate Cake With Cream Cheese Frosting

Adapted from a recipe on the back of the Hershey’s cocoa box, this easy and reliable cake recipe will become one of your favorites. The intense chocolate flavor comes from the addition of hot coffee to the batter which helps completely incorporate the ingredients and deepens the chocolate taste. Simple, inexpensive ingredients make this chocolate cake recipe easy to whip up on the spur of the moment. Sweet cream cheese frosting oozing between four layers of chocolatey goodness make this a memorable dessert you will come back to again and again.

5) Chocolate Oreo Cake

Who doesn’t love the chocolatey crunch of Oreo cookies with their sweet, creamy filling? This cake idea is an Oreo lover’s dream, with an entire package of cookies in the frosting. With three layers, this cake has room for plenty of Oreo goodness in every bite! The cake recipe uses simple ingredients that you are likely to have on hand, and is mixed in one bowl, making it no fuss. It comes out moist and delicious every time, and the Oreo flavor in every bite is sure to please. This gorgeous cake is great for your next celebration or for anytime you are in the mood for an incredible-tasting chocolate cake.

6) Famous Brick Street Chocolate Cake

Dripping with luscious chocolate ganache, this rich, moist cake gets its name from the Brick Street Cafe in Greenville, South Carolina. Baked in a tube pan, it is serious chocolate! Not only is there amazing, warm chocolate ganache cascading down the sides and puddling around the edge of the cake, but the cake is made with chocolate pudding, chocolate chips, and cocoa. How’s that for appeasing your chocolate cravings? And don’t forget the buttermilk and vanilla extract. This is one of the finest chocolate cake recipes you will come across, so be sure and give it a try. And stop in and say hi if you’re ever in Greenville.

7) Chocolate Turtle Poke Cake

Ooey, gooey goodness makes this chocolate cake a winner. Effortless to prepare, it begins with a chocolate boxed cake mix. Poking holes in the cooled cake, and filling them with caramel-flavored sweetened condensed milk, not only give this cake its name, but also add moist delicious flavor as the liquidy goodness seeps deep into the cake. Sweet chocolate frosting is slathered on top and then sprinkled with crunchy pecans and mini chocolate chips to remind you of the taste of turtle candy. Super sweet, and dripping with caramel flavor, poke cake made from this chocolate cake recipe is a nice treat for the holidays, but no matter when you bake it, you’ll be glad you did.

8) Homemade Chocolate Cake

When it comes to chocolate cakes, you can’t beat the quality you get by creating one from scratch. Made with creamy butter, cocoa powder, and vanilla extract, this cake has a wonderful texture and rich chocolate flavor. The cake is only lightly sweetened, but the homemade frosting is delectably sweet, making a combination that’s just right. Light and airy on the inside, and creamy and smooth on the outside, each bite will delight your senses. And the nicest part is knowing that this satisfying cake was made by you right in your own kitchen. It will quickly become a family favorite.

9) Samoa Bundt Cake

Remember Samoa Girl Scout cookies? This innovative cake idea comes from that beloved cookie. The coconut, caramel, and chocolate combination found in this chocolate recipe make it unique and tasty. Sour cream and chocolate chips give the cake a moist and tender texture. The frosting contains a dab of caramel sauce along with butter, heavy cream, and powdered sugar for rich, homemade flavor. Topped with toasted coconut and drizzled with caramel and hot fudge sauce, this bundt cake will remind you of samoa cookies. The unbelievable part is it tastes even better after being refrigerated a few days. Tasting is believing!

10) The Best Chocolate Cake Recipe Ever

Though it couldn’t be easier to make, this cake is a crowd-pleaser that will have your guests requesting the recipe. Based on the Old-Fashioned Hershey’s recipe, it is moist, delicious, and bursting with chocolate sweetness. The secret ingredient is espresso powder in both the cake and the buttercream frosting which takes the chocolate flavor to a whole new level. Fresh ingredients include cocoa powder and vanilla extract. Whether you make it as a layer cake, sheet cake, or cupcakes, the deep chocolate flavor comes through and doesn’t disappoint.

11) Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

Have you ever been obsessed with a cake? Adapted from Hershey’s, this beautiful chocolate cake is piled high with buttercream frosting and has three scrumptious layers for holding the ultimate amount of sweet and fluffy cream cheese filling. Simple ingredients such as butter, cocoa powder, and cream cheese as well as a little time are all that are required to prepare this chocolate recipe. The homemade goodness makes it an outstanding choice for celebrations or whenever you have a compulsion for a really good chocolate cake.

12) Heavenly Chocolate Cake

Appearing in 1927, this recipe from Good Housekeeping magazine is close to 90 years old. Made countless times by bakers who love their chocolate cakes, this one is timeless. Made with good, old-fashioned ingredients such as buttermilk, brown sugar, and cocoa powder, this cake is moist and delicious. The frosting contains 12 ounces of melted semi-sweet chocolate along with cocoa powder, for additional creamy chocolate flavor. Made-from-scratch goodness will fill your kitchen as you create the best chocolate cake you’ll ever have. Try it and see if you don’t agree.

13) Unforgettable Chocolate Cake

If you’re looking for something special, this pretty little cake is it! Made from scratch, it bakes quickly to fill your kitchen with the sweet, warm aroma of chocolate. The combination of cocoa powder and black coffee creates a rich chocolate flavor that you will want to taste again and again. Whipping cream and chocolate chips combine to form a decadent, creamy filling and frosting that’s hard to resist. Topped off with a layer of melted chocolate chips, this cake can be decorated with your favorite candies or sprinkles to suit your fancy. Not only will it taste scrumptious, but it will add beauty to your table.

14) One Bowl Chocolate Cake

This from-scratch chocolate cake is super moist, delicate, and delicious. It is consistently good, and your kitchen is kept clean with the use of only one bowl. The versatility of this recipe shines as you use it for a layer cake, sheet cake, or cupcakes, and the recipe can easily be doubled. Based on the Hershey’s “Perfectly Chocolate” chocolate cake recipe, it can be made fancy with Brownie Batter Frosting, ganache, brownie cubes, and whipped cream. Get ready, because this recipe will make you want to bake!

15) Whipped Chocolate Buttercream Frosting

Although this recipe is for frosting, there is a link provided to the recipe for the beautiful Rose Cake that is pictured. This rich, chocolate buttercream frosting is perfect for piping, making it easy to create breathtaking cakes, and you can watch a video of a cake being piped in the gorgeous rosette style. The frosting gets its fluffiness from whipping cream and butter and its delicious chocolate flavor from cocoa powder. Smooth and creamy, it tastes wonderful and makes every cake a work of art.

16) Best Nutella Cheesecake

Creamy cheesecake filled with the chocolatey goodness of Nutella and baked in a graham cracker crust is a combination dreams are made of! Bittersweet or semi-sweet chocolate provides the amount of sweetness you prefer. Sour cream, heavy cream, and an ample amount of Nutella along with cream cheese combine to form a smooth, creamy texture. Topped with toasted hazelnuts for added flavor and a little crunch, this cheesecake is truly unique. Step-by-step directions are clear and easy to follow, making this homemade confection an encore presentation in your kitchen, as guests will request it again and again.

17) Slutty Brownie Cake

Calling all chocolate lovers! If you have a difficult time deciding which chocolate dessert is your favorite, then this is the cake for you. Each luscious layer is a different flavor. There’s chocolate chip cookie, Oreo cookie, and brownie. Swiss buttercream frosting sits sweetly in between. To add to the decadence, cookies and brownies sit atop a smooth ganache that drips generously over the whole thing. Cake flour, molasses, buttermilk, and Dutch processed cocoa powder are just some of the fine ingredients used in this cake. Your guests’ eyes will pop when you present them with this showstopper. You only live once, right?

18) Simply Perfect Chocolate Cake

This classic chocolate layer cake truly is simply perfect. The thick, mousse-like batter only dirties up one bowl and contains Greek yogurt or sour cream for ultimate richness. The deep chocolate flavor comes from cocoa powder, and the fluffy sweetness of chocolate Swiss buttercream pressed between moist layers of tender cake will take your breath away. The secret to the moistness of this cake is a simple cocoa syrup that is brushed onto the cake and allowed to soak in before the cake is frosted. Classy, elegant, and oh, so chocolatey, this impressive cake is perfection on a plate.

19) Irish Chocolate Cake With Bailey’s Buttercream Frosting

Lots of real Irish butter and a few tablespoons of Bailey’s Irish Cream make this cake special. Melted chocolate in the batter along with a topping of shaved dark chocolate give this cake the gift of deep chocolate flavor. Clear and simple directions and a video are included for making the chocolate shavings. With only 20 minutes of prep time, this professional-looking cake can be made with a minimum of time and fuss. Don’t wait until St. Patrick’s Day to serve this delicious confection.

20) Ding Dong Cake

Ding Dong Cake is a rich devil’s food cake with vanilla cream filling, smothered in chocolate ganache. You may remember the snack cake version from your childhood, but this version is all grown up. This easy, two-layer cake is made with simple ingredients. It is a “sloppy,” finger-licking good kind of cake with moist, rich flavor and a filling that is a cross between buttercream and whipped cream sealed with an amazing chocolate ganache. Brewed coffee is added to the batter for generous chocolate flavor. It can be made into cupcakes and tastes better chilled if you can wait that long!

21) Chocolate Cake With Cherries and Chocolate Cream

This festive chocolate cake is given a gourmet touch with a filling made from chocolate, cherry jam, and Kirsch, a cherry-flavored brandy. Three freshly-baked layers of moist cake made with melted chocolate and buttermilk, are pricked to allow cherry juice and Kirsch to soak in. Once it is cooled, the cake is assembled with chocolate cherry filling spooned between each luscious layer. Chocolate filling without the cherries is placed on top. Finally, cherries, chopped white chocolate, and chocolate curls are piled onto the chocolate filling for an elegant presentation. This is one of the most unique and best cake recipes you will find. Impress your guests for the holidays or any time.

22) Gluten-Free Flourless Chocolate Cake

This gluten-free cake is perfect for those who can’t have wheat or don’t want it, but who still have a craving for a delicious chocolate dessert. This dense, unfrosted cake delivers ample, dark chocolate flavor and is surprisingly quick and easy to make. The lack of flour increases the intensity of the chocolate flavor found in the cocoa powder and dark chocolate, and gives it a satisfying richness. Caster sugar, a superfine sugar, incorporates into the batter quickly and adds volume. This is an innovative chocolate recipe for those with allergies, the health-conscious, or those who simply like to try something new.

23) Chocolate Cake With Raspberry Buttercream

This cake is so pretty and pink, you might resist cutting into it! Perfect for a party or special occasion, such as Valentine’s Day or Mother’s Day, it has the pleasing combination of raspberries and chocolate. Cocoa powder and Greek yogurt create moist, chocolate flavor in the cake. A delicate raspberry Swiss meringue buttercream, made with four simple ingredients, is spread between and piped on top of this triple-layer chocolate beauty. A sprinkling of white nonpareils adds dazzle to this pretty cake. So whether it’s a special occasion or “just because,” this cake will delight your senses.

24) The Best Doctored Up Cake Mix Cake

With this recipe, simplicity is the name of the game. Tasty ingredients are added to a devil’s food cake mix for a quick and easy chocolate cake that’s fudgy and moist. Adding sour cream, pudding mix, and optional mini semi-sweet chocolate chips will make your guests think you baked it from scratch. Finish it off with Chocolate or Vanilla Bean Buttercream Frosting. It’s pure indulgence as creamy homemade frosting and tender cake melts in your mouth.

25) Chocolate Mudslide Cake

This mudslide cake has a hint of Kahlua inside, and the chocolate flavor is intensified by the use of Hershey’s Special Dark sweetened cocoa powder. A fluffy, whipped chocolate frosting compliments the dense cake and includes a trace of coffee and a drop of Bailey’s Irish Cream. Whipped to just the right consistency, this frosting goes a long way. The cake is topped off with delicious Bailey’s chocolate ganache. The key to the appearance of this beautiful dark chocolate ganache is making it thin enough to drip easily down the sides of the cake before it sets up. Frosting piped around the top edges of the cake on the firmed ganache adds an extra special touch. This chocolate recipe brings innovation to an old favorite.

26) Big Chocolate Cake

This chocolate cake recipe produces a big, fat, delicious chocolate cake. The secret to making this cake big is using a smaller 8-inch pan with high sides, forcing the cake to rise up tall and beautiful. Dutch processed cocoa powder, unsalted butter, and whole milk give this cake moist, made-from-scratch appeal. Dark Chocolate Mascarpone Frosting adapted from Martha Stewart, contains a pound of semi-sweet chocolate and a cup of mascarpone cheese for a wallop of creamy chocolate taste. Simple and delicious, this chocolate recipe could be addicting!

27) Naked Chocolate Cake

With the clever use of some more healthy ingredients, you can bake a chocolate cake that will suit lots of eating styles–gluten-free, dairy-free, chocolate lover, or all of the above. Coconut flour, olive oil, honey, and good quality unsweetened dark cocoa powder make this cake a more wholesome choice when you are in the mood for something chocolate. Cocoa is high in antioxidants, and coconut flour is healthier than refined white flour. Coconut milk keeps this cake dairy-free. A recipe for Healthy Chocolate Mousse is linked if you want to frost your cake, but then it wouldn’t be naked, would it?

28) Chocolate Chip Cookie Dough Cake

Chocolate Chip Cookie Dough Cake is made with two layers of flavorful chocolate fudge cake, and two layers of edible cookie dough. Then it’s topped with chocolate ganache, creamy, chocolate frosting, and mini chocolate chip cookies. This over-the-top cake idea comes together in no time. The cake uses a box mix with the addition of sour cream, chocolate fudge pudding, and chocolate chips for a moist texture. The cookie dough layer is made from scratch and then molded using a cake pan for a professional look. Finally the ganache and frosting come from a store-bought tub for a super easy finish. Just arrange mini chocolate chip cookies on top, and you will have a dazzling dessert.

29) Salted Caramel Chocolate Cake

Three decadent layers of chocolate cake with sweet caramel sauce in between covered in buttery chocolate frosting, this is one of those chocolate cakes you won’t soon forget. Sour cream in the batter creates a soft, tender texture and two cups of butter make the frosting fluffy and easy to spread. Use caramel sauce from a jar or there is a link to a recipe for Six-Minute Salted Caramel Sauce that sounds heavenly. A few drizzles of caramel sauce on top and a little flaked sea salt hint at the delectable chocolatey goodness inside.

30) Coconut Chocolate Cake With Coffee

This delicate cake is made in a springform pan and gets its scrumptious flavor from the combination of coconut and chocolate. A tasty coffee cream frosting is made by whipping egg whites into melted sugar, which cooks the eggs and makes the frosting light and fluffy. A couple of tablespoons of strong coffee and a little cocoa powder give the frosting rich chocolate flavor. For a sweet and pretty topping, drizzled chocolate and fresh blueberries can be placed on top. The moistness of this cake, along with a terrific blend of flavors, place it in a category of its own.

31) Crazy Italian Chocolate Cake

Believe it or not, this extremely moist and fudgy cake owes its scrumptious flavor and tender texture to gorgeous Italian olive oil and balsamic vinegar. You won’t taste them, but they help make a wonderful egg-free, dairy-free cake that tastes sensational. With a short prep time of only 10 minutes, this cake is one you will rely on when you need a delicious dessert quick. You can simply dust it with powdered sugar for an elegant look, or use the recipe that’s included for a delicious chocolate frosting. This cakes pairs well with ice cream, so find something to celebrate, and enjoy this fudgy dessert.

32) Texas Sheet Cake

This amazing sheet cake made from an old-fashioned recipe promises Texas-sized flavor. Butter, cocoa powder, cinnamon, and buttermilk generate a cake with heaps of gooey, chocolate goodness inside. This cake takes only 20 minutes of baking time, and once it cools, a smooth, warm chocolate frosting loaded with pecans is poured over the whole thing. You can easily adapt this recipe for other size pans, and you can double it if you need to make a lot of cake. They say everything is bigger in Texas, and the big flavor of this dessert proves it.

33) Best Chocolate Cake

This super easy to make cake is filled with intense, dark chocolate flavor that you will find hard to resist. The restaurant-quality flavor comes from Hershey’s Special Dark Cocoa Powder used in both the batter and the frosting. This chocolate cake recipe makes three 8-inch layers ready for thick chocolate frosting to be slathered in between for a lofty chocolate beauty that will garner lots of compliments.

34) Best Ever Chocolate Layer Cake

This four-layer chocolate cake is made with cocoa powder, instant espresso coffee powder, and golden caster sugar for intense flavor and a delicate texture. Shiny chocolate icing peeks out from between each layer and is piled high on top for a lavish look. The icing is made with double cream and melted milk chocolate making it silky and delicious. When it comes to chocolate cakes, this one is classic-good!

35) The Silver Palate’s Chocolate Cake

This recipe is adapted from The Silver Palate Cookbook, published in 1982) A decadent chocolate cake, it is simple to make despite its fancy name. The ingredients, including unsweetened chocolate, butter, and sour cream, whip together quickly, and it bakes in a tube pan for under an hour. Pouring boiling water over the unsweetened chocolate squares helps to wake up the taste of the cocoa. Gooey chocolate frosting made with chocolate chips and heavy cream puts this cake in the cream of the crop of chocolate cakes.

36) One Bowl Chocolate Cake

Simple and classic every time, this cake is a breeze to prepare. Whisk together the dry ingredients, stir in the wet ones, and then pour in a cup of very hot water to bring out the taste of the chocolate. After baking and cooling, pile on warm, satiny Easy Chocolate Buttermilk Frosting for a satisfying finish. Your guests will hunger for more, and this will quickly become one of your best cake recipes.

37) Chocolate Chocolate Cake

As the name implies, there is plenty of chocolate in this cake, and you can never have too much chocolate, right? As a matter of fact, there is chocolate cake, chocolate buttercream, chocolate ganache, and chocolate garnish. Sounds about right for those who love their chocolate! Three 6-inch layers create impressive height, especially with the addition of chocolate shards placed vertically on top. This attention-grabbing cake idea will be the hit of your party. Guests won’t soon forget this moist cake wrapped in smooth buttercream and silky ganache.

38) Mississippi Mud Cake

Among the best cake recipes, you can always find Mississippi Mud Cake. A delicious chocolate cake with melted marshmallows and warm chocolate frosting, this dessert is a classic. This version begins with a chocolate cake made from a mix and baked in a 9″ X 13″ pan. Marshmallows are sprinkled on top before it is returned to the oven to melt them into ooey, gooey heaven. Then warm frosting is drizzled on top and allowed to set. It’s mouthwatering, homey goodness you will want to indulge in often!

39) Ridiculous Chocolate Cake

Chocolate pudding mix, sour cream, and a load of chocolate chips give this cake its ridiculously moist texture. This uncomplicated but delicious cake is also ridiculously easy to prepare. This cake is mixed in one bowl, poured into a bundt pan to bake for around an hour, and then frosted with a simple, homemade frosting that contains heavy cream, cocoa powder, and butter. Store it airtight, at room temperature, but don’t be surprised if it doesn’t stay around for long.

40) Very Moist Chocolate Layer Cake

This velvety cake is made with brown sugar and unsweetened chocolate for luxurious chocolate flavor. The icing contains corn syrup and unsweetened chocolate. Cooked until thick and bubbly, it is then beaten to just the right consistency for spreading. Its three beautiful layers create a show-stopping dessert that everyone will love. This cake idea is just right for your next gathering.

41) Sandy’s Chocolate Cake

This velvety, three-layer beauty from Taste of Home won first prize in a cake contest years ago. Choice ingredients such as sour cream, brown sugar, and cocoa powder make it a winner. Chocolate, butter, sour cream, and other luscious ingredients yield the blue-ribbon quality frosting. Especially moist, this cake is worth the time it takes to make it from scratch. Give it a try, and let your family and friends be the judge. You’ll quickly understand why it’s a champion.

42) Rustic Chocolate Cake With Chocolate Ganache

Tall, dark, and handsome is a fitting description for this luscious cake. Semi-sweet chocolate, brewed coffee, and cocoa powder combine for a lovely dessert that is filled with dark chocolate deliciousness. Paired with the chocolate ganache, which is prepared with heavy cream and more semi-sweet chocolate, it has just the right measure of sweetness. To give this cake a rustic look, frost only between its three towering layers and on top. Pile on chocolate shards, and this cake is ready to impress.

43) The Best German Chocolate Cake in All the Land

A rich, brownie-like cake, dripping with gooey, coconut-laden German chocolate frosting, takes this dessert from boring classic to the ultimate in chocolate satisfaction. Brown sugar, coffee, and cocoa powder create intense dark chocolate flavor in the cake. Lightly-toasted coconut and crunchy pecans combine to form the frosting for the top of the cake. Frosting for the sides is made with chocolate chips, cocoa, and lots of creamy butter. The premium ingredients make this one of the most amazing German chocolate cake recipes in all the land.

44) Unbelievable Chocolate Cake

This unbelievably moist chocolate cake has the perfect balance of sweet and rich chocolate flavor. Baked from scratch, it contains choice ingredients such as cocoa powder, creamy buttermilk, and vanilla extract. The luscious chocolate frosting is made by combining and boiling the main ingredients, and once it has cooled, whipping the mixture for five minutes with three sticks of butter and vanilla extract. The result is a light and fluffy frosting that makes this cake unbelievably good. Worth the extra effort, this cake will make any occasion special.

45) Turtle Chocolate Layer Cake

This exceptionally pretty cake boasts layers of dense, dark chocolate, contrasted by fluffy, light caramel-colored frosting piped around the top. Drizzles of caramel sauce, dripping chocolate ganache, and a sprinkling of pecans add to its attractiveness. This super moist cake contains dark chocolate cocoa powder and buttermilk. The caramel frosting and caramel sauce are homemade with salted butter and heavy cream for smooth, buttery flavor. The ganache is made with chocolate chips and whipping cream. Whipped smooth, it is poured over the cake and allowed to drip down the sides. Serve this at your next gathering, and your guests won’t be able to take their eyes off it.

46) The Best Chocolate Cake

Fresh brewed coffee brings out the chocolate flavor in this delectable cake. Thick, fluffy, chocolate buttercream frosting adds just the right amount of sweetness. Ringed with chocolate chips around the top, and sprinkled with chocolate shavings, this lovely cake will stand out on the dessert table. Both the cake and frosting are made from scratch but total prep and baking time is under an hour. This is one of the best cake recipes you will find for a quick yet scrumptious dessert.

47) London Fog Cake

This elegant cake comes from the cookbook Layered: Baking, Building, and Styling Spectacular Cakes by Tessa Huff. Its unique name is derived from a vanilla-sweetened Earl Grey tea latte called London Fog that inspired the buttercream frosting on this cake. It is slathered on fudgy chocolate cake and drizzled with salted caramel sauce for a combination you won’t soon forget. Made from scratch with premium ingredients, this exclusive cake stands above the rest.

48) Strawberry Chocolate Cake

If you like chocolate-covered strawberries, you will be obsessed with this cake. There’s plenty of chocolate to go around in this moist chocolate dessert with its decadent chocolate mousse, smooth chocolate ganache, and pretty chocolate curls on top. A thin layer of mousse is spread on top of the baked chocolate cake, and fresh, ripe strawberries are placed vertically, standing up in it. Then more mousse is piped over the strawberries to cover them completely. Chocolate ganache is poured over all, and the chocolate curls and more ripe strawberries decorate the top. When this cake is sliced the beauty of the red strawberries inside catches the eye, making this a show-off cake.

49) Rich Chocolate Cake

This dense single-layer chocolate cake has some surprising ingredients including ground almonds, lemon juice, melted apricot jam, and marzipan. Baked in a springform pan, the batter forms a delightful crust as it bakes. A layer of marzipan is placed on top of the baked cake and slathered with jam. Then warm frosting made with chocolate, butter, and cream is poured on top and allowed to set. This simple, elegant cake will be difficult to resist, and may become one of your new favorite chocolate recipes.

50) Nutella Stuffed Chocolate Hazelnut Dream Cake

If you have a celebration coming up, this cake will be the star of the table. Made with homemade Nutella, it boasts tall layers of Nutella-filled moist chocolate cake decorated with chocolate Italian meringue buttercream. This cake will literally melt in your mouth. Drizzled with chocolate ganache, and topped with crisp chocolate hazelnut truffles (think Ferrero Rocher,) this cake is both stunning and decadent. This dessert may take a little more time than most to prepare, so plan ahead. It will be worth it, and you don’t have to wait for a celebration.

50 Chocolate Cake Recipes You’ll Love

Well, there you have it 50 amazing cake recipes that all have one thing in common–delicious chocolate flavor. Whether you need a quick, easy recipe that uses a box mix and canned frosting or a recipe for some serious, from-scratch baking, we found them all. Who knew that coffee brings out the deep, rich flavor in chocolate without leaving any coffee flavor behind? Several of these recipes use that technique. And all those fluffy, buttercream frosting recipes! So many to try!

Adjusting pan sizes to create height, and making your own chocolate shards or shavings are just two of the numerous tips mentioned for varying the look of your cakes. Gluten-free, egg-free, or dairy-free recipes produce cakes just as lovely as those made in more traditional ways. It’s all about the right combination of wholesome ingredients. There is something for everyone here. Whether you’re a professional baker, a beginner, or someone in between, there is always something new to learn. These recipes and ideas will challenge and inspire you, and ultimately make you a better baker.

Best Hot Chocolate Recipes

The terms Hot Cocoa and Hot Chocolate are often used interchangeably, but technically they are as different as Milk Chocolate and bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink.

Read more on the Hot Chocolate History page.

All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter the chocolate contains. The cocoa butter is where all the flavor and texture is. The higher the percent of cocoa butter, the better the chocolate. The cooking or baking chocolate is usually found in a block or bar that are then shaved or chopped for use in cooking. Do not use Milk Chocolate as it is not suitable for use in making hot chocolate recipes.

Please visit the Chocolate Glossary for more information on types of chocolate.

Sugar: Another important element in the perfect cup of hot chocolate is the sugar. It is used for sweetening, adding volume, and texture to drinking chocolates. Although Granulated White Sugar (table sugar) is most commonly used for cooking, you will find that using the following sugars can add a new life to your drink:

Confectioner’s or Powdered Sugar: Melts fast and leaves no grain.

Brown Sugar: Adds butterscotch flavor.

Sucanat: Adds caramel flavor.

Muscovado Sugar: Adds depth to chocolate.

Time to Rest: After you make your hot chocolate, take a break and let it cool down before drinking. If you are a patient soul or a good planner, let it rest overnight. When the mixture cools down, the chocolate crystallizes and binds with the other ingredients resulting in a soft silky texture.

After it cools, reheat in a pan on a stovetop stirring often or in a microwave 30 seconds at a time stirring between each session until it reaches the desired temperature.

Frothing: To add texture and fullness mix vigorously with a wire whisk to produce a mass of small bubbles. The more air you can incorporate into the drink the frothier it will be.

Tip: To reduce the calorie and fat of my drink, I like to have a nice layer of foam on top of my hot chocolate. I then use a non-fat or 1% milk and forego the whip cream and still enjoy a full texture when sipping my chocolate concoction.

Remember you can use an immersion blender or the steamer on an espresso machine to build a foamy bed of sweet bubbles. If you are a traditionalist, try using a Spanish Molinillo, a wooden hand churn used to build the froth (see photo on right).

Whipped Cream: Basic Whipped Cream Recipe – Here is your chance to top your hot chocolate with a touch of heaven. A light, sweet fluffy cloud floating on the hot chocolate is the finale to a beautiful cup. Do not settle for processed canned whipped topping. Take a few minutes and blend your own real cream. Real whipped cream is rich and decadent and it’s flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to specialty drinks.

Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.

Hot Chocolate Recipes

There is nothing more alluring on a cold winter’s day than a savory cup of homemade hot chocolate! One of the season’s greatest pleasures.

Angelina’s Hot Chocolate Recipe:

The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.

6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste
Whipped Cream, if desired

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally stir until smooth.

Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls add to taste.

Chocolat Hot Chocolate Recipe:

Have you seen the movie, Chocolat? This is like the hot chocolate that was served in the movie. Hot Chocolate. Photo from Phoenix Magazine

2 cups boiling water
1 chile pepper , cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces
2 tablespoons granulated sugar or honey, or to taste
1 tablespoon almonds or hazelnuts, ground extra fine
Whipped Cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low add chocolate and sugar or honey whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat remove vanilla bean and cinnamon stick.

Add chile-infused water, a little at a time, tasting to make sure the flavor is not too strong. If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

Italian Hot Chocolate – Cioccolato Caldo Recipe:

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! This recipe does not make it that thick. The luxurious richness comes from using top-quality chocolate.

5 tablespoons Dutch-process Cocoa powder
2 tablespoons granulated sugar
6 ounces dark chocolate (at least 70% cacao solids), finely chopped
2 cups milk

In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk. Heat until the sugar melts and no lumps remain, stirring well. Bring to a low boil, stirring constantly add the remaining milk.

Turn off the heat, add the chopped chocolate, stirring until smooth.

Pour into serving cups and enjoy!

Hungarian Hot Chocolate Recipe:

Enjoy a warming cup of Hungarian Hot Chocolate with hints of cloves, paprika and white pepper. The taste is uniquely delicious and satisfying.

4 cups milk (the higher the milk fat percent the richer the drink)
1 teaspoon finely-ground Hungarian hot paprika
1/2 teaspoon finely-ground white pepper
1/2 teaspoon ground cloves
5 ounces 72% chocolate, chopped

In a saucepan over medium-low heat, combine milk, paprika, pepper, and cloves. Heat, stirring constantly, until almost boiling. Reduce heat to low and remove the cloves. Add the chocolate and stir in to the milk mixture until the chocolate is melted.

Whisk briskly to build a rich froth and pour into warm mugs and serve.

Tea Time Hot Chocolate:

Also check out Ellen Easton’s delicious Hot Chocolate recipe that she serves for afternoon tea.

Mexican Hot Chocolate Recipes:

In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a Molinillo and served in mugs .

6 cups milk
1/2 cup granulated sugar
3 ounces unsweetened Mexican Chocolate, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)

In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)

Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.

Remove from heat. Add vanilla. Beat with a Molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve.

Makes about 6 (8-ounce) servings.

Orange Hot Chocolate Recipe:

Enjoy a cup of hot chocolate with the hint of orange and the additional treat of Grand Marnier liquor. A decadent cup of chocolate!

4 cups milk
Zest of 3 Clementine oranges
1 teaspoon ground cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
5 ounces 72% chocolate, chopped
3 ounces Grand Marnier (Optional)
Whipped Cream

In a sauce pan over medium-low heat, combine milk, zest, cayenne, nutmeg and clove. Heat until almost boiling, stirring constantly. Reduce heat to low and remove the cloves. Add the chocolate and stir into the milk mixture until the chocolate is melted.

Whisk briskly to build a rich froth and pour into warm mugs and serve. Garnish with a dollop of whipped cream.

Fireball Mexican Hot Chocolate Recipe :

Check out this fantastic Fireball Mexican Hot Chocolate Recipe that has alcohol in it. Both my daughters got together to have a hot chocolate cooking day and came up with some wonderful flavor combinations.

For this recipe, they even flavored the whip cream with a little bit of the Fireball Whisky. This turned out so good, they were ready to finish off the entire bowl of Whipped Cream ! They garnished the top with some cinnamon and crushed red hot sprinkles.

Chocolate Glossary – Types of Chocolate
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.

Dark Chocolate – Dark Chocolate is Healthy Chocolate
It is The Best Medical News In Ages! Studies in prestigious scientific journals say dark chocolate is healthy chocolate

How To Melt and Temper Chocolate
Melting chocolate is not the same as Tempering Chocolate.

Hot Chocolate History
There is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.

Chocolate Substitution Chart
Need a quick substitution for chocolate? Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient.

How does chocolate help my health?

Although highly processed chocolate used in the average candy bar is not considered healthy, dark chocolate has been shown to be abundant in heart-healthy antioxidants.7 A number of experimental and clinical studies suggest that chocolate has protective properties against oxidative stress, inflammation, can support blood vessel health, and may prevent the development of plaque in the arteries.7 Chocolate intake is associated with improved cardiovascular health blood sugar control, and may reduce the risk of stroke, heart disease and diabetes. Consuming chocolate in moderation (six servings or less per week) may help prevent these health conditions.8

Baking is always easier with a video to show you the steps! If you like to watch your recipes, check out some of these dessert recipe videos. They make baking delicious desserts a breeze.

Are you on Team Pie? Then you need to see this selection of delicious pie recipes! Whether you're in the mood for a slice of pie with chocolate or just want to stick to the classics, there's a recipe for you!


TheBestDessertRecipes is dedicated to the best dessert recipes and baking tips. From easy cookie recipes to recipes with cake mix, we find and deliver the best desserts ever from all over the web. Plus, we feature free product reviews and giveaways of all the latest and greatest products including baking gadgets, cookbooks, food, and more. TheBestDessertRecipes is a wonderful online resource for bakers and dessert enthusiasts of all skill levels.

Health benefits

Since you are making chocolate at home, rest assured that you will only be getting the healthier version. As long as you have used high quality ingredients and eat it in moderation, chocolate is your best friend. Chocolate releases happy hormones and gives you a good mood as well.

How to make Milk Chocolate

  • Melt coconut oil/vegetable shortening in a saucepan over medium to high heat.
  • Add the sugar and stir gently.
  • Add cocoa and milk powder and fold the ingredients in while stirring.
  • Add the vanilla or chocolate extract to bring a kick to the chocolaty flavor.
  • Mix everything until a smooth and silky consistency is achieved.
  • Pour the chocolate mixture into silicone molds. If you don&rsquot have any, you can simply use an ice tray.
  • Shake and tap the mold a bit to remove any air bubbles that might be present.
  • Refrigerate the chocolate for 2 hours or until the chocolate completely sets.

Homemade chocolate typically lasts 3-4 months, but we all know it would be finished in less than a week! Even though homemade chocolate comes with a shorter shelf life, as long as you make them in small batches, you won&rsquot be wasting any ingredients and will be eating a much healthier alternative to factory-manufactured chocolates. The best part is that you can experiment with different flavors and create your own version of this delicious treat. Once you have mastered milk chocolate, you can make other types easily.

This strawberry and blueberry Dessert Lasagna is perfect summer dessert recipe- light, easy and no oven required. It’s a combo of my No Bake Strawberry Jello Lasagna and White Chocolate Blueberry Lasagna.

Very Berry Dessert Lasagna is easy, layered, no bake dessert. First, bottom layer is Oreo crust. It’s just a simple mixture of crushed Golden Oreos and melted butter, pressed in the bottom of the pan.

Oreo crust is followed by delicious strawberry mousse made with strawberry Jello, Greek yogurt, whipped cream and diced fresh strawberries.

White layer in the middle is no bake cheesecake. Then, there’s blue layer-fresh blueberry mousse with Greek yogurt, berry blue Jello and whipped cream, too.

All these delicious layers are topped with more whipped cream and white chocolate curls. White chocolate is perfect match with fresh summer berries. Chocolate curls complement the flavors and makes awesome texture combo with smooth and creamy mousse and cheesecake layers.

However, this Strawberry and Blueberry Dessert Lasagna is quick and easy dessert recipe for delicious summer treat. Also, red, white and blue dessert is definitely fun and festive idea for 4th of July party.

It’s really simple to make, it doesn’t take much of active prep time. But It’s the best to be made a day before serving because it needs 5-6 hours to set.

Definitely, this summer you should try this light and refreshing sweet treat.


  1. Duzahn

    I am sorry, that I interfere, but, in my opinion, this theme is not so actual.

  2. Gannon

    Very, very

  3. Mufid

    very much even nothing. ... ... ...

Write a message