We’ve saved up our 27 very best and drooliest of drooly chocolate desserts to share with you today. Cookies, brownies, pies, mousses, easy and no bake options, chocolate cakes worthy of any birthday celebration and chocolate desserts that’ll have you wondering why on earth you haven’t been making these restaurant darlings for years. From both us and over at Simmer and Sage we’ve got an outrageous combination of recipes you’ll want to make time and time again. We challenge you to make it through this entire post without licking your screen.
27. Chocolate Chip Crumb Cake
If you like crumb cakes this Chocolate Chip Crumb Cake is calling your name. Packed full of mini chocolate chips this yogurt cake is soft, moist and just the tiniest bit tangy. Once cooled you drizzle with melted chocolate to finish but honestly it needs nothing more than the thick layer of buttery cinnamon streusel to be a dreamy addition to a morning cup of coffee, a brunch menu, bake sale or pot luck. It also bakes up in a 9×13-inch pan meaning there is cake enough to go around!
26. S’mores Bars
Take all the flavors of your favorite camp fire treat, press into a buttery graham cracker crust, top with chocolate and marshmallows and pop in the oven to bubble and brown into the perfect sweet S’mores Bars. Allow to cool before cutting into bars to help them hold their shape (all the delicious layers) together better. Take along on picnics, road trips and to school parties or cookouts, if they last that long. Pull from refrigerator and microwave for a few seconds for a slightly softer and warmer bar. Yum!
S’mores Bars
Ingredients
Method
- Heat oven to 350°F. Line a 9×9 pan with parchment.
- Mix graham crumbs, butter, and sugar.
- Press into the pan. Bake 8 minutes.
- Sprinkle chocolate chips over the hot crust. Let sit 2 minutes, then spread.
- Top with marshmallows.
- Bake 8 to 10 minutes, until marshmallows are golden.
- Let the bars cool completely in the pan until the chocolate and marshmallow layers have set. Lift them out using the parchment and cut into squares.
25. Bakery Style Pumpkin Chocolate Chip Muffins
Packed full of chocolate and fall spiced perfection these Bakery Style Pumpkin Chocolate Chip Muffins are bursting with rich pumpkin puree, big chunks of chocolate (folded in so they stay in big melty pieces!), cinnamon, nutmeg and cardamom. Topped with a chocolate drizzle these bakery style muffins bake up big like you get in coffee shops and bakeries (hello leftovers!). Freeze well too for later mornings when you’re craving a bakery run. Gluten Free option included.
24. Chocolate Babka Bread
Take babka to a whole new level with this easy-to-follow recipe for Chocolate Babka Bread. Instead of fussing with yeasted bread dough we use a package of refrigerated crescent dough for a shortcut that tastes anything but! The crescent dough gets slathered with a rich, melty chocolate filling and then rolled tightly into swirls and braided loaves. Once baked to perfection and sprinkled generously with cinnamon sugar you’ll have a show stopping loaf to wow all your friends and family with. Beginner friendly and easy to make this is served right out of the oven as a sweet treat. Day old slices make a killer chocolate french toast too!
23. Hot Fudge Pudding Cake
This chocolatey Hot Fudge Pudding Cake makes two desserts in one pan! First you layer chocolate cake batter and a cocoa and sugar mixture in a pan, then ladle some hot water over the whole mess. As it bakes, the cake forms a soft chocolate layer on top and a rich fudge sauce underneath. Spoon it warm over vanilla ice cream. Watch it all melt together.
Hot Fudge Pudding Cake
Ingredients
Method
- Heat oven to 350°F. Grease an 8×8 pan.
- Whisk flour, sugar, 2 tablespoons cocoa, baking powder, and salt.
- Stir in milk, butter, and vanilla.
- Spread batter in the pan.
- Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter.
- Pour hot water over the top. Do not stir.
- Bake 35 to 40 minutes, until the top is set.
- Cool 15 minutes. Scoop into bowls and top with ice cream.
22. Frozen Chocolate Banana Bites
3 ingredients and a few short trips to the freezer later, you’ll be scooping out these Frozen Chocolate Banana Bites! By freezing the banana slices twice – before AND after dipping them in chocolate – the chocolate melts nicely onto the bananas creating a crunchy coating (instead of sliding right off!) around the creamy center. Finish ’em off with a drizzle of peanut butter, pop ’em back in a freezer-safe container in the freezer, and voila, easy grab and go snacks/dessert ready at a moments notice!
21. Chocolate Raspberry Ice Cream Sandwiches
These Chocolate Raspberry Ice Cream Sandwiches are a combination of soft, chewy chocolate sugar cookies, no-churn raspberry ice cream (just stir together some fresh raspberries and softened vanilla ice cream!), all enrobe by a thick coating of crunchy-yet-melty chocolate. The chocolate raspberry ice cream sandwiches can easily be made ahead and kept in the freezer, waiting in the wings for your next summer birthday party, pool day, cookout, or any old backyard bash!
20. Outback Chocolate Thunder From Down Under (Copycat)
This Chocolate Thunder From Down Under (Copycat Recipe) from Outback is a giant, share-able heaping mound of a dessert. Enjoy the contrasts – warm fudgy pecan brownies and hot fudge sauce with cool scoops of vanilla ice cream, finished off with a cloud of whipped cream and chocolate shavings. Bake the brownies ahead of time, then warm individual portions briefly before topping them with vanilla ice cream, hot fudge sauce, whipped cream, and chocolate shavings.
Outback Chocolate Thunder From Down Under (Copycat)
Ingredients
Method
- Heat oven to 350°F. Grease an 8×8 pan.
- Whisk butter, sugar, eggs, and vanilla.
- Stir in cocoa, flour, salt, and baking powder.
- Fold in pecans. Spread in the pan.
- Bake 25 to 30 minutes.
- Cool slightly. Cut into 9 squares.
- Top each warm brownie with ice cream and hot fudge.
- Finish with whipped cream and chocolate shavings.
19. Rolo Pretzel Bites
Add all three ingredients and you’re on your way to creating the ultimate sweet/salty chocolate snack! Top mini pretzels with Rolo candies and pop in the oven just long enough for the chocolate and caramel to soften. Top with an M&M candy and allow to set. Firm and fabulous. Use different colors of M&M’s to customize these Rolo Pretzel Bites for Christmas or Halloween or birthdays or game days, you name it!
18. Cottage Cheese Chocolate Mousse
Believe it or not, this dreamy rich mousse starts with cottage cheese! We know, right?! But we promise it turns out more like a silken tofu than cottage cheese once everything is pureed smooth. Mix the cottage cheese with cocoa powder, honey and vanilla, chill till thick and dreamy and you’ve got a chocolate mousse that’s bursting with chocolate flavor (you really can’t taste the cottage cheese at all!) and without eggs or heavy cream. With 13 grams of protein a serving, it’s almost too good to be true. Top with fresh berries, crunchy granola, chocolate shavings, whipped cream…you get the idea!
17. Chocolate Covered Strawberries
Just be sure to dry off your berries completely before dipping or else your melted chocolate won’t stick as it should. Arrange dipped berries on parchment lined sheet tray and allow to set. White chocolate drizzle, nuts, sprinkles, the sky’s the limit when it comes to dressing up Chocolate Covered Strawberries before they’ve hardened! Chocolate covered strawberries are great for Valentine’s Day, bridal showers, date nights, anniversaries, really anytime of year, especially in the summer!
Chocolate Covered Strawberries
Ingredients
Method
- Wash strawberries and dry them completely.
- Line a baking sheet with parchment.
- Microwave semisweet chocolate and coconut oil in 30-second bursts, stirring, until smooth.
- Dip each berry and let the extra drip off.
- Set on parchment. Roll bottoms in nuts or sprinkles if using.
- Melt white chocolate. Drizzle over berries.
- Chill 20 minutes until set.
16. Chocolate Rugelach
Chocolate Rugelach are always a favorite on a holiday cookie tray but can definitely be enjoyed all year long. Chocolate filled Rugelach are crescent shaped cookies that have a chocolate filling wrapped in a flaky, cream cheese cookie dough. Before going into the oven, the rolled Rugelach logs are brushed with egg wash (for that pretty brown crust) and sprinkled with cinnamon sugar (for that sweet and crunchy finish). Bake ’em, cool ’em and enjoy!
15. No-Bake Chocolate Peanut Butter Balls
A creamy filling of peanut butter, vanilla frosting, and graham cracker crumbs combined and rolled into balls then dipped in chocolate. These easy Chocolate Peanut Butter Balls are dipped in deliciously melted baking chocolate. A chocolate lover’s dream come true. These no-bake candies make the perfect addition to a Christmas cookie exchange or holiday candy buffet, or add to a gift basket or leave in your refrigerator to enjoy as a make ahead treat. These easy to make peanut butter balls will last for weeks in the refrigerator, so have them waiting in the fridge for when the urge strikes!
14. Texas Sheet Cake
Texas Sheet Cake bakes quickly in a large sheet pan and makes LOTS of servings! Soft and moist from the addition of buttermilk and accented with just a hint of cinnamon makes this sheet cake irresistible. Topped with a cooked chocolate icing with chopped pecans sprinkled on top. Once the icing sets it forms a luscious layer of fudgy icing on top of the cake. This chocolate sheet cake recipe is a family tradition in our household, it’s always in demand at reunions and picnics, and is the first request when we have company coming over.
Texas Sheet Cake
Ingredients
Method
- Heat oven to 350°F. Grease an 18×13 sheet pan.
- Whisk flour, sugar, baking soda, salt, and cinnamon.
- Bring 1 cup butter, water, and 1/4 cup cocoa to a boil.
- Pour over the dry mix and stir.
- Stir in buttermilk, eggs, and vanilla.
- Pour into the pan. Bake 18 to 20 minutes.
- For the icing, simmer 1/2 cup butter, 1/4 cup cocoa, and milk.
- Remove from heat. Whisk in powdered sugar and vanilla.
- Stir in pecans.
- Pour over the warm cake. Cool before slicing.
13. Chocolate Peanut Butter Balls with Rice Krispies
A classic peanut butter balls recipe made with peanut butter, powdered sugar, and butter with an added twist. Adding crispy rice cereal to this recipe adds some needed texture. Chill the peanut butter balls before dipping them into melted chocolate to help keep their shape. These candies will last for weeks when refrigerated. Perfect make ahead candies for holiday get togethers and a welcomed addition to a gift basket or holiday candy tray.
12. Salted Caramel Chocolate Cookies
These fudgy chocolate chip cookies made with cocoa powder and loaded with dark chocolate chips have the perfect sweet and salty flavor combination. Each and every cookie stuffed with a Rolo which melts during the baking process for a gooey caramel center! Drizzled with a little sea salt which pairs perfectly with caramel and helps offset some of the sweetness. These chocolate caramel cookies are soft and chewy and will stay fresh for days when stored in an airtight container at room temperature.
11. Chocolate Cream Pie
There’s nothing like a homemade pie with a flaky, baked crust! This Chocolate Cream Pie is no different. The homemade chocolate custard filling is cooked on the stove, and then chilled until set. Topped with a generous helping of whipped cream and chocolate shavings, this rich chocolate pie is the perfect make ahead dessert, as the custard filling needs several hours in the fridge to set up just right for a beautiful slice. Make it the morning of dinner, or whip it up the night before and leave it chilled in the refrigerator!
Chocolate Cream Pie
Ingredients
Method
- Whisk sugar, cornstarch, and salt in a saucepan.
- Whisk in milk and egg yolks.
- Cook the custard. Cook the milk, egg yolk, sugar, and cornstarch mixture over medium heat, whisking constantly, until thick and bubbling, approximately 8 to 10 minutes. Continue whisking briefly to fully cook and thicken the custard.
- Remove from heat. Stir in chocolate, butter, and vanilla until smooth.
- Pour into the crust. Press plastic wrap onto the surface.
- Chill at least 4 hours.
- Whip cream and powdered sugar to stiff peaks.
- Spread over the pie. Top with chocolate shavings.
10. White Chocolate Raspberry Swirl Bundt Cake
White chocolate, cake mix, raspberry preserves, cream cheese frosting, we’re drooling just typing up this recipe. Easy as can be to whip up thanks to the cake and pudding mixes that serve as this cake’s base, this comes together in no time, and its moist texture and gorgeous presentation make it worthy of any occasion. Simply swirl some raspberry preserves into the white chocolate batter before popping the cake in the oven. Then once it comes out and has had a chance to cool, slather on that luscious frosting and decorate with fresh raspberries.
9. Cracker Barrel Coca-Cola Cake (Copycat)
Another Southern delight and restaurant favorite, this Double Chocolate Fudge Coca-Cola Cake is sure to be a hit! Coca-Cola makes its way into the chocolate cake batter, adding moisture and a subtle caramel-like flavor. Straight out of the oven, the still-warm cake is blanketed in a chocolate icing that cools into a fudgey layer as the cake sits. We highly suggest serving a warm slice with a scoop of vanilla ice cream to recreate this Cracker Barrel favorite.
Cracker Barrel Coca-Cola Cake (Copycat)
Ingredients
Method
- Heat oven to 350°F. Grease a 9×13 pan.
- Whisk flour, sugar, baking soda, and salt.
- Bring 1 cup butter, 3 tablespoons cocoa, and 1 cup Coca-Cola to a boil.
- Pour over the dry mix and stir.
- Stir in buttermilk, eggs, and vanilla.
- Pour into the pan. Bake 30 to 35 minutes.
- For the icing, bring 1/2 cup butter, 3 tablespoons cocoa, and 6 tablespoons Coca-Cola to a boil.
- Remove from heat. Whisk in powdered sugar and vanilla.
- Pour over the hot cake.
- Serve warm with vanilla ice cream.
8. Milk Chocolate Mousse Tart
No fussing with a pastry crust for this delicious dessert. This Milk Chocolate Mousse Tart’s chocolate cookie crust comes together with crushed up chocolate sandwich cookies, pressed into the bottom of tart pans. Melted chocolate gets mixed with whipped cream to create a light-as-air chocolate mousse filling, which thickens after sitting in the fridge for a few hours. Topped with fresh berries (which lend some needed tartness against the sweet milk chocolate), this tart is beautiful and full of flavor.
7. Devil’s Food Cake
Technically darker in color, moister in texture and richer in chocolate flavor than a basic chocolate cake, devil’s food cake lives up to its sinful name! Cocoa powder and hot coffee (which enhances chocolate flavor while contributing little coffee flavor of its own) are not sweet and buttery. A splash of buttermilk makes this devilishly delicious chocolate layer cake wonderfully moist. Topped with luscious chocolate buttercream filling and frosting, there’s simply no cake quite like it!
Devil’s Food Cake
Ingredients
Method
- Heat oven to 350°F. Grease and line two 9-inch round pans.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- Mix in eggs, buttermilk, oil, and vanilla.
- Stir in hot coffee. The batter will be thin.
- Divide between pans. Bake 30 to 35 minutes.
- Cool 10 minutes, then turn out and cool completely.
- For the frosting, beat butter until creamy.
- Beat in powdered sugar, cocoa, cream, vanilla, and salt until fluffy.
- Stack the layers and frost.
6. Flourless Chocolate Cake
Neither completely cake nor fudge, this super rich flourless chocolate cake recipe is somehow both, being perfectly dense yet light and fluffy too. Instead of cocoa powder, chocolate, both milk and semisweet, is melted to form the basis of the batter, creating an ultra fudgy and rich cake, with espresso to further intensify the chocolate flavor. Frothy eggs leaven the cake, lending lightness without the use of flour. Baked in a water bath to prevent the top of the cake from cracking, the cake is then chilled and served with clouds of whipped cream swirled with raspberry preserve on top.
5. Olive Garden Chocolate Lasagna (Copycat)
Believe it or not, this Chocolate Lasagna recipe has no pasta in it at all! Instead, thick layers of fudgy chocolate cake alternate with a lusciously creamy chocolate filling for a rich, decadent dessert. After assembling the Chocolate Lasagna, it needs some time in the fridge to allow all of the layers to set up nicely to make for neater slices. Each slice is topped with chocolate chips and a drizzle of chocolate sauce. Yum!
Olive Garden Chocolate Lasagna (Copycat)
Ingredients
Method
- Heat oven to 350°F. Line an 18×13 sheet pan with parchment.
- Mix the cake batter as the box directs. Spread in the pan.
- Bake 15 to 18 minutes. Cool completely.
- Cut the cake crosswise into 4 equal rectangles.
- Beat cream cheese, powdered sugar, and cocoa until smooth.
- Beat in the melted chocolate.
- Whip cream to stiff peaks. Fold into the chocolate mixture.
- Stack the cake layers with filling between each, ending with filling.
- Sprinkle chocolate chips on top.
- Chill at least 4 hours.
- Slice and drizzle with chocolate sauce.
4. Chocolate Cheesecake
Chocolate + cheesecake = a match made in dessert heaven. A rich chocolate filling made with cream cheese and melted semi sweet chocolate sits on a chocolate cookie crust for a crunchy contrast to the creamy filling. It bakes up best at a lower temperature so it bakes more evenly and is less likely to crack. The cheesecake tastes best after it chills in the fridge overnight (if you can wait that long) and then slices more easily. And the best part is drizzling the top with some luscious chocolate ganache!
Chocolate Cheesecake
Ingredients
Method
- Heat oven to 325°F.
- Mix cookie crumbs and butter. Press into a 9-inch springform pan.
- Bake 10 minutes. Lower oven to 300°F.
- Beat cream cheese and sugar until smooth.
- Beat in melted chocolate, sour cream, and vanilla.
- Add eggs one at a time on low speed.
- Pour over the crust.
- Bake 65 to 75 minutes, until the center barely jiggles.
- Turn off oven. Crack the door and leave cheesecake inside 1 hour.
- Chill overnight.
- Heat cream until steaming. Pour over chopped chocolate.
- Let sit 5 minutes, then stir smooth.
- Spread over the cheesecake. Chill 30 minutes, then slice.
3. Black Forest Brownies
Sweet pockets of Amarena cherries, also known as syrupy Italian Cherries, lend these fudgy brownies with bittersweet chocolate and cocoa powder a Black Forest Cake-esque flavor. Easy to make (and easy clean-up with only two bowls needed!), these Black Forest Brownies will have you licking your chops for more. Baking tip: after the brownies have baked and cooled, cut into squares and enjoy a la mode or simply served alongside a nice, cold glass of milk. Yum!
2. Chili’s Molten Chocolate Cake (Copycat)
Who doesn’t love a gooey molten chocolate cake?! This Chocolate Cake has a decadent fudgy middle. Warm chocolate cake meets cold scoop of vanilla ice cream in this heavenly Chocolate Lava Cake recipe that you’ll be dying to make as soon as you see it. Made in individual ramekins, the cakes are baked just until set on the outside but still soft on the insides and then served with ice cream, chocolate shell and a caramel sauce drizzle. Serve while still warm from the oven for the ultimate chocolate experience.
Chili’s Molten Chocolate Cake (Copycat)
Ingredients
Method
- Heat oven to 425°F. Grease four 6-ounce ramekins and dust with cocoa.
- Melt butter and chocolate together until smooth.
- Whisk eggs, yolks, and sugar until thick and pale.
- Whisk in the chocolate mixture.
- Fold in flour and salt.
- Divide among ramekins.
- Bake at 425°F for 12 to 13 minutes, until the edges are set but the centers still jiggle slightly. Avoid overbaking, which can eliminate the molten center.
- Rest 1 minute. Run a knife around the edges and flip onto plates.
- Top each with ice cream.
- Pour chocolate shell over the ice cream. Drizzle with caramel.
1. Chocolate Chip Cookies
Golden Chocolate Chip Cookies with crisp edges, soft and chewy middles and loaded with chocolate chips throughout. These perfectly balanced Cookies are made with brown and white sugar and melted butter creating the perfect crisp to chewy Cookie. Mix the dough, then chill it for 30 minutes if time allows. Scoop and bake until the edges are golden and the centers are still slightly soft. Bake until the edges are just set and the middle still looks underdone, and they will continue to cook on the outside as they cool and are best served still warm from the oven with semisweet Chocolate Chips melted throughout.
Chocolate Chip Cookies
Ingredients
Method
- Whisk butter, brown sugar, and sugar.
- Whisk in egg, yolk, and vanilla.
- Stir in flour, baking soda, and salt.
- Fold in chocolate chips.
- Chill dough 30 minutes if you have time.
- Heat oven to 350°F. Line baking sheets with parchment.
- Scoop 2-tablespoon balls, 2 inches apart.
- Bake 10 to 12 minutes, until edges are golden and centers look slightly underbaked.
- Cool on the pan 5 minutes.
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