Those that can’t enough chocolate will love this delicious chocolate cake that I want to share. My devil’s food chocolat ...

I discovered my milk soured this morning. Instead of throwing it out, I like to avoid waste and make something like th ...

Coarsely chop some bittersweet chocolate and place in a medium bowl. Bittersweet is my go-to because it makes for a rich, not ...

the chocolate cake is a star in its own right and won over our recipe testers and editors with its airy chocolate mousse filling, cocoa-forward frosting, and moist layers of rich and fudgy ...

Melt the chocolate in ... a little stiff). This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake. Double the quantity ...

As a professional baker, I can tell you that having a dependable vanilla buttercream frosting recipe to ... version perfectly accompanies any cake or cupcake recipe, thanks to its mellow sweetness ...

For a colorful twist on chocolate, make a pan of these red velvet brownies for your next party. The fluffy cream cheese ...

Meanwhile, put the chocolate and butter in a large bowl ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.

Preheat the oven to 350°F (180°C). Line the bottom of a 9 by 13-inch (23 by 33 cm) baking pan with parchment paper and grease ...