14 Decadent Cocoa Powder Recipes
Chocolate lovers, these cocoa powder recipes are especially for you – and for all dessert lovers in general, I might add. This list contains some of my favorite cocoa powder recipes. They are decadent, rich, luxurious, and a few of them could even pass for respectable breakfast food.
Cocoa powder can easily go overlooked in your pantry, brought out only when the weather turns cold and you need a good cup of hot cocoa. But let me tell you, cocoa powder can do so much more. Get ready to up the cocoa powder ante with these 14 delectable cocoa recipes.
FAQs
They start the same, but cocoa that will become Dutch-processed has a few extra steps. It’s washed with an alkaline solution that neutralizes some of the acidity, bringing it up to a neutral 7 from the normal 5 or 6. The color darkens to a rich, deep reddish-brown color. It has less bitterness and dissolves better in liquids.
It’s totally up to your taste buds. Milk gives hot cocoa that classic homemade hot chocolate feel that’s rich and delightful, but water really shows off the unique flavors of cocoa, albeit without the creamy texture. Oh, and if you have a milk allergy, water is the way to go. Either way, it is delicious.
In most recipes, you can. Simply replace every ounce of unsweetened chocolate the recipe calls for with three tablespoons of cocoa powder and one tablespoon of softened butter, shortening, or vegetable oil.
The Decadent Cocoa Powder Recipes Roundup
1. Texas Sheet Cake
Pecans and buttermilk make this a “Texas” sheet cake, but you don’t have to live in the Lone Star State to love this dessert. This cake is a simplified version of a German chocolate cake, and I love how easy it is to make.
Just in case you need some added richness, go ahead and slap it with a dollop of homemade whipped cream and a drizzle of homemade caramel sauce.
Store leftovers in the fridge for up to five days in an airtight container or wrapped in plastic wrap. You can also freeze it for 3-4 months if you want to bake it ahead of time.
2. Chocolate Pound Cake
This cake is buttery, moist, soft, and indulgent. Every slice is a made-from-scratch piece of heaven. And best of all, you don’t need a whole lot of ingredients to whip this delightful cake together.
If you want to make this cake super fancy, add chocolate-covered strawberries and candied pecans for toppings. Additionally, may I recommend having a slice of this cake with a blended Thai iced coffee or a chai tea latte? Both drinks really complement the chocolate flavor.
Store in an airtight container, zip-lock freezer bag, or foil or cling wrap in the fridge for up to a week. It will stay fresh on the countertop for 2-3 days as long as it’s covered.
3. Homemade Brownies
Nothing beats a warm, chewy brownie fresh out of the oven. This recipe is my go-to for the perfect brownies from scratch. Seriously, armed with cocoa powder and this recipe, you’ll never want to use a boxed brownie mix again.
Serve brownies with a dollop of vanilla ice cream, and definitely let it get a little melty before you dig in. You can also top brownies with whipped cream, caramel sauce, and fresh fruits like raspberries.
You can store these brownies covered at room temperature for three days, in the refrigerator for up to a week, or in the freezer for 6 months. Though I doubt they’ll be around that long.
4. Guinness Chocolate Cake
This one is for you, chocoholics! Guinness chocolate cake is moist, rich, and it literally melts in your mouth. Did I also mention that you only need five minutes to prep this cake? Talk about the perfect addition to our cocoa powder recipes!
This cake is also ideal for dessert bars! And if you need a few cakes for a special occasion, this one tastes and looks great set up beside carrot pineapple cake and rum cake with rum glaze. On another note, I love pairing a slice of this cake with a less sweet, hot drink, like this ginger tea.
Store leftover Guinness chocolate cake in an airtight container in the fridge for 4-5 days or in the freezer for 4-5 months.
5. Southern Chocolate Gravy and Biscuits
It might sound strange, but trust me when I say that when you try these chocolate biscuits and gravy, you may never want to top your biscuits with a good old sausage gravy again. Once you master the luscious chocolate gravy, you might start putting it on all kinds of other baked treats too.
Chocolate biscuit gravy goes best with the flaky homemade biscuits in this recipe, but it also goes great drizzled over angel biscuits. If you’re making a whole breakfast spread that includes biscuits and chocolate gravy, definitely include them alongside a western omelet and some southern-style fried potatoes.
After your chocolate gravy cools down to room temperature, you can store it in an airtight container for up to two weeks in the fridge. Keep biscuits in an airtight container on the countertop for 2-3 days or in the fridge for 3-4 days.
6. Red Velvet Cake
Vanilla, chocolate, and that subtle buttermilk tang make the flavors of a red velvet cake truly original. The iconic rich red color is a big plus, too, adding a flair of elegance. It’s not the easiest layer cake to make out there, but it’s always worth the extra effort in the end.
You can top this cake with candied strawberries or chocolate-covered strawberries for some extra finesse. I also like to use candied pecans and even cake crumbs for decorations that turn this dessert into a real showstopper.
You can store this cake unfrosted for a day in the fridge if you want to frost and serve it the next day. Frosted cake leftovers will stay fresh in the fridge for 3-5 days if you cover them loosely with plastic wrap.
7. Chocoflan
If you thought my flan recipe was good, wait until you try this chocoflan. It has all the deliciousness of regular flan plus chocolate cake and a scrumptious Mexican caramel sauce called cajeta. It also looks beautiful, making it perfect for special occasions.
This chocoflan is even better the next day. If you have any leftovers, you can store them in the fridge in an airtight container for 3-4 days.
8. Mississippi Mud Cake
Gooey, melty marshmallows, and a warm chocolate frosting give this cake a muddy appearance that is somehow highly appealing. It’s rich, it’s dense, and it’s decadent. The cocoa powder makes it extra chocolatey for the win.
I like to keep some homemade whipped cream on hand when I make this cake. I add a spoonful to my coffee and another spoonful over my slice of cake for best results. Walnuts are optional for a garnish too, but again, candied pecans would work great.
Store this cake covered in the fridge, and it will keep for up to a week. It also freezes well for 4-5 months.
9. Tiramisu
Because everyone loves a good slice of tiramisu, I’ve got two versions of this recipe ready for you to make – a classic one with eggs and a quick version that only takes 20 minutes. Crowd-pleasing dessert? Absolutely. Respectable breakfast food? I vote yes!
You can freeze tiramisu wrapped in plastic wrap and foil for up to three months. Or you can keep this dessert in an airtight container in the fridge for up to four days. The ladyfingers will get soggy, but they’ll still taste amazing.
10. Devil’s Food Cake
Don’t worry; devil’s food cake is less sinister than it sounds. It packs a rich punch thanks to the cocoa powder, and it will definitely satisfy your sweet tooth. It’s also a breeze to make.
Store devil’s food cake in an airtight container. It will stay good for up to a week in the fridge or 4-5 months in the freezer. Because of the dairy in the frosting, we don’t store it at room temperature.
11. Flourless Chocolate Cake
Ok, let’s start by highlighting that you only need seven ingredients to make this gourmet-style cake. SEVEN! And besides that, it’s rich and fudgy and perfect for serving up to all your gluten-free friends. Plus, homemade raspberry sauce – need I say more?
One thing I especially love about this cake is that there are so many options for topping it! You can use fresh berries, powdered sugar, crushed candy canes, caramel sauce, whipped cream, chocolate ganache, or candied pecans. You’ve got options for days.
Cover this cake before you store it. It will stay fresh for 2 days at room temperature, 5 days in the fridge, or 3-4 months in the freezer.
12. Black Magic Cake
Hershey’s Company is pretty smart! Creating an impressive chocolate cake so people will buy your cocoa powder is genius. I’ve added my twists for what my family says is even better. Hot coffee is the key here because it enhances the chocolatiness and creates a smoother texture.
Coffee goes wonderfully with this bread, as does a warm cup of ginger tea. Though I’ve been known to indulge in a slice (or two) along with a chai tea latte too.
It will last at room temperature without frosting for 3-4 days and up to a week in the fridge. If it is covered with cream cheese frosting, then keep it in the fridge. You can also freeze the whole cake or individual slices for a make-ahead dessert.
13. Chocolate Chess Pie
Chocolate chess pie is similar to regular chess pie but with cocoa powder instead of lemon and buttermilk. It’s a Southern gem that lands somewhere between a brownie and a pudding pie.
Top this pie with homemade caramel sauce, whipped cream, berries, or just a coating of powdered sugar.
Store leftover chess pie in an airtight container in the fridge. Be sure to finish off your pie within 3-4 days.
14. Chocolate Puff Puff
Deep-fried dough is where it’s at! But deep-fried CHOCOLATE DOUGH – that’s taking it to another level altogether. This crunchy on the outside, chewy on the inside, African-inspired treat will satisfy the most intense chocolate craving.
Store the puff puffs separately from the chocolate sauce. Keep both in airtight containers in the fridge until you are ready to reheat them. They’ll keep for 3-4 days.
Hi Imma,
Regarding #10. Devil’s Food Cake. Is it just me or is the recipe hyperlink missing.
This looks great but I can’t locate your recipe.
Thanks in advance for your help.
(updated: link has been fixed)
Hi Craig.
Sorry about that. Here’s the recipe. I’ll fix the link as soon as I can.
Devil’s Food Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, melted
1 cup hot coffee
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
Chocolate Buttercream
8 ounces dark chocolate
8 ounces semisweet chocolate
1 1/2 cups heavy cream
2 tablespoons corn (or simple) syrup
1 ½ cups (3 sticks) unsalted butter, cool, cut into cubes
Preheat the oven to 325 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper, spray with baking spray, and dust with cocoa powder; set aside.
In a large mixing bowl, sift together dry ingredients.
**In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 minutes until combined. Add eggs and vanilla and beat for 2 more minutes. Combine the dry ingredients with the wet ingredients. Mix until well incorporated. (added this part to complete the instructions – Ann)**
Pour into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15 minutes and then cool completely on racks.
Chocolate Buttercream
Finely chop both the chocolates and place into a mixing bowl; set aside.
In a small saucepan, bring heavy cream and corn syrup to a low boil. Remove from the heat and pour over the chopped chocolate. Let stand for 2 to 3 minutes then, starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Allow the chocolate to cool to room temperature.
Using a stand mixer with a whisk attachment, beat the mixture at medium speed and gradually add butter until frosting is thick, smooth, and silky.
Using a serrated knife, trim the tops of the cooled cake layers to level them. Place one of the layers on a serving platter and spread 3/4 cup of the chocolate buttercream on top. Place the second cake layer on top.
Spread the entire cake with remaining frosting, swirling with your spatula decoratively. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.