Ancho chile pepper has a hint of cocoa flavor, making it an excellent partner for chocolate.

Who said eating lighter means that you cannot eat cupcakes? Feast your eyes on these deliciously delectable morsels.

Lemon yogurt pound cake with a tangy citrus glaze.

Chocolate angel food cake with toasted hazelnuts and hot fudge.

Made with just chocolate and water… okay, and maybe a little dollop of coconut whipped cream!

A spice cake moistened with pineapple and banana and covered in cream cheese frosting.

Dark chocolate and raspberry are a favorite pairing, so we created a brownie that showcases them both.

Full of toasty coconut, gooey caramel, buttery shortbread and rich chocolate (yes, just like the Girl Scout Cookies!).

Here’s a cupcake for candy bar fans, with plenty of peanut butter and chocolate flavor and some crunch from the crushed Butterfinger garnish.

A banana cheesecake marbled with chocolate in a cookie crust.

No yeast, no rolling, no waiting—this is simply a delectable, easy cake you can whip up in minutes.

Chocolate mousse with salted caramel mixed in – so good it leaves us speechless!

This batter can also yield a navy blue shade if a small amount of black food coloring is added to the finished batter.

This version is rich with coconut milk and juicy sweet strawberries bleeding into the batter.

This is an old-fashioned red velvet cake, large and lovely.

The combination of tart lemon curd and sweet, toasted meringue pairs beautifully with a simple butter cake enhanced with lemon zest.